Monday, April 17, 2017

Parsley salad

It's difficult to think about parsley as the main ingredient in a dish rather than a garnish, but it's great as the star of this salad.  The kalamata olives help too :-)

serves 4-6

Best served on same day it's made, but also fine the next day.

4 oz flat-leaf parsley leaves, chopped roughly (about 2 bunches) (curly parsley is also fine)
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup kalamata olives, pitted and sliced
1 cup chopped tomato (I use cherry tomatoes, quartered)
1 T. lemon juice
1 T. balsamic vinegar
1/2 T. olive oil
1/2 t. sugar
salt and pepper to taste
1 hard-boiled egg, sliced

1.     Toss together the parsley, onions, garlic, olives and tomatoes.
2.     In a separate small bowl, mix together the lemon juice, vinegar, oil, sugar, salt, and pepper.  Pour over salad and toss.

3.     Put in a serving bowl and place egg slices on top.

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