Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, parsley salad from syros. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Parsley salad is a kind of dip that tastes great with a glass of ouzo or wine or is just served as an appetizer. Today we would like to share a recipe with you of a typical starter from Syros island. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact.
Parsley salad from Syros is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Parsley salad from Syros is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have parsley salad from syros using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Parsley salad from Syros:
- Take 2 cups finely chopped parsley
- Make ready 1 large onion, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Take 2 tsp caper
- Prepare 2 cups soaked stale bread
- Take 1/2-1 cup extra virgin olive oil
- Take juice of one lemon
- Get 2-3 tbsp red wine vinegar
- Prepare salt and pepper, as much as you like
Preparation In a bowl toss all ingredients together well. In the salad itself, we kept the amount of bulgur the same but increased the amount of fresh greens around it. This included the parsley, tomatoes This helped to give an added zest into the salad that we found particularly enjoyable. In general, we would say that the allspice is perhaps more optional.
Steps to make Parsley salad from Syros:
- Blend the parsley, onion, garlic and caper in a food processor until you get a smooth paste.
- Add the bread and blend to combine. Slowly add the olive oil, the lemon juice alternating with the vinegar, beating well after each addition.
- Continue to mix until you have a smooth paste. Season with salt and pepper. Serve on grilled bread or as a dip.
This included the parsley, tomatoes This helped to give an added zest into the salad that we found particularly enjoyable. In general, we would say that the allspice is perhaps more optional. I love using parsley as a base for my salads because it's inexpensive, flavorful, full of nutrients, and it holds up well in the refrigerator, even when dressed! I used bulgur (cracked wheat) as my grain in this salad, but just about any cooked and cooled grain works in its place. This gorgeous quinoa salad pops with color from dried apricots, fresh parsley, and green onions.
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