Israeli Parsley Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 bunches parsley, smooth, fresh
- 2 large onions, finely chopped
- 8 lemon (s), the juice it
- 100 g pine nuts
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper, freshly ground
- 10 tablespoon olive oil, virgine
Print Recipe
Pin Recipe Instructions
- Clean and finely chop the parsley. Mix with the finely diced onion. Add the lemon juice, salt and pepper. Stir and then add the olive oil.
- Now roast the pine nuts in an iron pan without fat until they develop color and smell. Immediately add the seeds to the salad and mix well. Leave to steep in the refrigerator for at least an hour before consumption.
- Goes well with kebabs, pita and hummus or fish.
- Alternative: Instead of pine nuts, roasted sunflower seeds and a little sesame can be used.
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