Tuesday, 19 April 2016

Parsley Salad


I've been reading a couple of books on the recipes and cooking styles of the Middle East, and one thing I've noticed is that they use loads and loads of parsley - so if you have a hankering to become a parsley farmer Lebanon is the place to go to realise your dream and make it rich!
However, it's not just used as a garnish and herb in cooking, parsley is often a main ingredients in salads and hot dishes.

Most of us have made and are familiar with tabbouleh, which in Lebanon is made of mostly parsley and only a small amount of bulgar wheat. So, since reading these books I have become obsessed with using loads of parsley in our food and just had to have a go at my own recipe for a parsley salad.

Recipe - enough for four

100g flat leaf parsley - young leaves
1 large red onion - I used a Roscoff onion - sweeter in flavour
handful sweet cherry tomatoes - chopped
1 avocado - very finely chopped
1 tablespoon capers
about 6 anchovy fillets - finely chopped
juice and zest of a large lemon
olive oil - approx 4 tablespoons
salt and pepper

Start off by roughly chopping the parsley - stalks and all - I like to keep it all quite large. Rinse off the leaves after you have chopped them, not before, or they stick to the knife! Next chop the onion, avocado and tomatoes these I cut into a finer size than usual - it suits this dish. Once every thing is chopped mix together and add the capers and anchovy.

Add the olive oil, lemon zest and juice to a screw top jar and shake together. Pour over the salad and season with salt and pepper. Leave for a a few minutes for the flavours to mingle and serve.



Have a great day 
Love Lizx


 Parsley Salad