Maidanosalata Parsley Dipspread Recipes

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Maidanosalata (Greek Parsley Spread) image

A classic greek dish which is oh so easy to make and is full of flavour and color. A fun "share" dish, served with pita chips or crackers.

Provided by Mayas Mama

Categories Spreads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 slice stale bread (thick cut white bread, crust removed.)
1 medium onion
2 garlic cloves
1 small hot pepper (finely chopped)
2 cups flat leaf parsley, stems trimmed
1 egg yolk
1/2 lemon, juice of
1/3 cup olive oil
2 teaspoons balsamic vinegar
salt
olive, to garnish

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)

Maidanosalata (Parsley Dip/Spread) image

Make and share this Maidanosalata (Parsley Dip/Spread) recipe from Food.com.

Provided by evelynathens

Categories Spreads

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

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.

PARSLEY SPREAD

Parsley Spread image

Provided by Molly O'Neill

Categories condiments, side dish

Time 15m

Yield Two cups

Number Of Ingredients 10

Ingredients

1 1-inch slice country bread, crust removed
1 medium onion, peeled and quartered
2 to 3 cloves garlic, peeled
1/2 teaspoon minced fresh chili pepper
1 pound flat-leaf parsley, stems trimmed off
3 tablespoons fresh lemon juice
1 teaspoon sea salt, plus more to taste
1/3 cup olive oil
2 teaspoons balsamic vinegar
2 tablespoons pitted black olives

Steps:

Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 288 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKPEA, MINT, AND PARSLEY SPREAD

Chickpea, Mint, and Parsley Spread image

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup olive oil, plus more for drizzling
1 medium onion, coarsely chopped
4 small garlic cloves, coarsely chopped
2 cups chickpeas, rinsed and drained
1/3 cup fresh mint, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/4 teaspoons coarse salt
Freshly ground pepper
2 to 4 warmed pitas, for serving

Steps:

Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

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