PARSLEY SALAD
2 ounces (about 1/2 cup) soft, fleshy oil-cured black olives, pitted and halved
2 ounces (about 1 cup) flat-leaf parsley, coarsely chopped
2 ounces (about 1/3 cup) red onion, coarsely chopped
1 ounce (about 3 tablespoons) capers, rinsed of salt or brine
1 large garlic clove, finely chopped
10 large anchovy fillets, chopped (or additional 1/4 cup black olives)
Freshly grated zest of 1 lemon
1/4 cup olive oil
Freshly ground black pepper
Lemon juice, to taste
Salt, to taste
FOR SERVING:
Thin slivers of Parmesan cheese
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil
Just before serving, combine olives, parsley, onion, capers, garlic, anchovies, if using, and lemon zest in a bowl, and toss well to combine.
Add olive oil and black pepper, and mix well. Add lemon juice and salt to taste (ingredients are very salty, so you may need only a small amount).
Spoon onto a serving plate, scatter with Parmesan, and serve with crackers, biscuits or toast.
Makes 10 to 12 servings; can be doubled
Adapted from source: Roast Chicken and Other Stories by Simon Hopkinson
2 ounces (about 1/2 cup) soft, fleshy oil-cured black olives, pitted and halved
2 ounces (about 1 cup) flat-leaf parsley, coarsely chopped
2 ounces (about 1/3 cup) red onion, coarsely chopped
1 ounce (about 3 tablespoons) capers, rinsed of salt or brine
1 large garlic clove, finely chopped
10 large anchovy fillets, chopped (or additional 1/4 cup black olives)
Freshly grated zest of 1 lemon
1/4 cup olive oil
Freshly ground black pepper
Lemon juice, to taste
Salt, to taste
FOR SERVING:
Thin slivers of Parmesan cheese
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil
Just before serving, combine olives, parsley, onion, capers, garlic, anchovies, if using, and lemon zest in a bowl, and toss well to combine.
Add olive oil and black pepper, and mix well. Add lemon juice and salt to taste (ingredients are very salty, so you may need only a small amount).
Spoon onto a serving plate, scatter with Parmesan, and serve with crackers, biscuits or toast.
Makes 10 to 12 servings; can be doubled
Adapted from source: Roast Chicken and Other Stories by Simon Hopkinson
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Assorted
Salads - Assorted
- Roast Beef Salad with Horseradish-Mustard Sauce
- Fennel Orange Salad with Pomegranate Seeds and Parmesan Walnut Crisps
- Orange Bean Salad (using orange juice concentrate and fresh mint)
- Royal Thai Restaurant Siam Forest Salad
- Broccoli and Everything Salad
- Pampered Chef Colossal Chopped Salad
- Blue Cheese BLT Salad
- Tangy Bean and Spinach Salad (using pinto beans, cauliflower, bell pepper, avocado, mandarin oranges, and sunflower seeds)
- Elmo's Cole Slaw (Elmo's Diner, Carrboro, NC)
- Avocado with Dilled Cucumbers
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute