Recipe by evelyn/athens
An unusual 'meze'. Serve with pita crisps.
Top Review by Chef Kate
What a wonderful surprise! I have now made this three times and EVERYONE loves it. I do use less olive oil--just a drizzle for me. And have gone with just lemon juice, no vinegar. I have made it with and without the egg yolk--it's delicious either way so I'll skip the egg yolk from now on. This is also a dip which invites endless variations--the addition of some cilantro or other herbs, spices--but the basic parsley dip is splendid. Thanks, Ev!
- 8 ounces stale whole wheat bread
- 1 cup fresh parsley leaves, chopped
- 1 small onion, chopped
- 1 egg yolk
- 1⁄2 cup olive oil
- 1⁄2 lemon, juice of (or to taste)
- 1 tablespoon red wine vinegar
- salt and pepper
Directions See How It's Made
- 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.