Best Maidanosalata Greek Parsley Spread Recipes

Maidanosalata (Parsley Dip/Spread) image

Provided by evelynathens

Categories Spreads

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

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

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

Provided by Maria *

Time 10m

Number Of Ingredients 8

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.