I got this recipe from Tamar Adler’s awesome cookbook The Everlasting Meal, and it’s also in Alice Water’s Art of Simple Food. Another gem. You can leave out the anchovy, but you should keep it in. A little umami and omegas are never a bad idea.
Put this heavenly parsley jumble on anything and everything. Beans, veggies, grains, meat when you are eating it again. The cleansing benefits of parsley is well known, like neutralizing specific carcinogens, and it’s high concentration of antioxidants.
- 1 shallot, finely chopped
- ½ teaspoon salt
- raw apple cider vinegar
- 1 bunch parsley, leaves picked from stems
- 1 clove garlic
- 1 anchovy fillet, finely chopped
- 1 teaspoon capers, finely chopped
- ½ cup olive oil
Put the shallot in a small mixing bowl. Add the salt and then enough vinegar to cover. Let it sit for 10 to 15 minutes. Drain the shallot of its vinegar, reserving it for a future vinaigrette.
Meanwhile, pulse garlic clove in food processor until chopped. Add rest of the ingredients and process to desired consistency, wiping down the sides a few times. You may want to add more oil if it’s too dry.
Add shallots and pulse till mixed.
Put on top of EVERYTHING