Psst. Need a quickie appetizer recipe for tomorrow?
Here's every other excellent and smart recipe from my friends on the New York Times.
Parsley Salad
2 oz. (about 1/2 cup) smooth, fleshy oil-cured black olives, pitted and halved
2 oz. (about 1 cup) flat-leaf parsley, coarsely chopped
2 oz. (approximately 1/3 cup) red onion, coarsely chopped
1 ounce (about three tablespoons) capers, rinsed of salt or brine
1 large garlic clove, finely chopped
10 large anchovy fillets, chopped, or extra 1/four cup black olives
Freshly grated zest of one lemon
1/4 cup olive oil
Freshly floor black pepper
Lemon juice, to flavor
Salt, to taste
Thin slivers of Parmesan cheese
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.
Just before serving, combine olives, parsley, onion, capers, garlic, anchovies, if the use of, and lemon zest in a bowl, and toss properly to mix. Add olive oil and black pepper, and blend well. Add lemon juice and salt to flavor (components are very salty, so you can also need only a small quantity). Spoon onto a serving plate, scatter with Parmesan, and serve with crackers, biscuits or toast.
Yield: 10 to twelve servings; can be doubled.