Surprisingly good parsley and almond salad recipe.
Nice women name Dvora (le) from Moshave Lachish in Israel, gave me this recipe some twenty-five years ago and it’s still going strong.
As there is no universal taste in food (contrary to those chefs in the TV shows) , and I don’t know how many people you are going to feed, I can’t give exact quantity. I can only give the amount that i been using and like. you will have to adjust the quantity according to your own taste.
Four cups parsley leaves.
Juice from half lemon.
Three garlic cloves.
Half a cup, almonds. Not necessarily without the brown husks.
Best olive oil your money can buy.
Salt and pepper.
Begin by roasting the almonds in a frying pan, you can do it without oil. Fry for few minutes until starting to brown (as the almonds already brown, be careful not to burn them). When ready set aside and leave until cold.
Shreds the parsley leaves with your fingers. mix it with the crushed garlic and the almonds (leave some for later stage). Add salt and pepper and mix well.
Now add the olive oil and again mix well.
When ready to serve add the lemon juice and mix, you will find that the almonds sink to the bottom. So for serving purposes mix again but this time do it gently. you can cheat and toss the reserved almond on top.
Oh yes, that is what the toothpicks for.
P.S I noticed that in the salad photo you can see other type of nuts. so yes, you can use deferent kind of nuts, but almonds give the best flavour and taste to this particular salad.
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