Maidanosalata Parsley Dipspread Recipes

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Steps:

• Soak bread in about 1/4 cup of water for about 5 minute.
• Squeeze the soaked bread to remove excess water. Discard any hard parts.
• place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley.
• Process until everything is reduced to a paste.
• Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil.
• Blend again.
• alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
• taste, and adjust seasoning if needed.
• garnish with olives. and enjoy on pita chips.

MAIDANOSALATA (PARSLEY DIP/SPREAD)

Steps:

• Dampen the stale bread with water, squeeze out the excess water and crumble.
• Put the parsley and onion in the food processor and blend until smooth.
• Add the bread and the egg yolk and continue to blend.
• Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
• Season to taste with salt and pepper.
• Serve at room temperature or cool.

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

Steps:

• 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
• 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
• 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
• 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.