* Exported from MasterCook *
Parsley and Onion Dip from Syros - Maintanosalata tis Syros
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups fresh flat-leaf parsley leaves -- packed, leaves from 1 large bunch
1/2 pound loaf stale rustic bread -- crusts removed
1 medium red onion -- chopped
1 large egg yolk -- see note below
1/2 cup extra-virgin olive oil -- to 3/4 cup, as needed
juice of 1 lemon
1 tablespoon red wine vinegar -- to 2 tablespoons, to taste
salt and freshly ground black pepper -- to taste
Coarsely chop the parsley and set aside. Run the bread under the tap to dampen and squeeze dry in your palms. Crumble the bread
Place the parsley and onion in a food processor fitted with the steel blade and pulse until pulverized, as for pesto. Add the bread and continue pulsing until the mixture is like a paste. Add the egg yolk and pulse on and off to combine. Add 1/2 cup of the olive oil in a thin, steady stream, alternating with the lemon juice and vinegar and pulsing on and off to combine. Drizzle in part or all of the remaining olive oil, pulsing to combine, if necessary to achieve a smooth, creamy consistency. Season with salt and pepper and pulse to combine. Remove from the food processor and serve.
Makes about 12 servings
AuthorNote: This is a classic Syros (The Cyclades islands) meze, served as a spread for bread or as a dip for crudites or as an accompaniment to grilled [cFavorite].
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
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Per Serving (excluding unknown items): 144 Calories; 10g Fat (62.1% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 920055 0 0 0 797 0 0
