Ingredients:
1 thick piece of bread (1 inch thick), crusts removed, soaked in water
1 medium, quartered onion
2 – 3 cloves garlic
1/3 – 1/2 teaspoon, fresh minced chili pepper
1 lb., flat leaf, stems trimmed parsley
1 (optional) egg yolk
Lemon juice (3 tablespoons)
1/3 cup olive oil
1 – 2 teaspoons, balsamic vinegar
Salt
Olives for garnish
Directions:
Squeeze the soaked bread to remove excess water.
Discard any hard parts, and place half the bread in a food processor with
the onion, garlic, 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, half the lemon juice, and half the olive oil.
Blend again, slowly adding more olive oil, 1 teaspoon vinegar, and some salt.
Taste and adjust the seasoning by adding more salt, pepper, and lemon juice or vinegar.
The spread should be very flavorful.
Pour the spread into a bowl and garnish with olives.
Maidanoslata is a great dip so feel free to bust out the pita chips or carrot slices!
