Author Notes: Is it a salad? Is it a sauce? I'm not sure. I do know, however, that it's perfect over pork roasts or chops, any grilled meat, or its classic partner, ham. Pile it on a ciabatta roll with ham, turkey and/or any charcuterie. Put it on grilled cheese. Or any grilled meat or vegetable. Or over an omelette. Or in any leftover grains or rice, with whatever vegetables you have on hand, to serve as part of a basket supper, or for a workday lunch. The possibilities are limited only by your imagination . . . . . Enjoy!! ;o) —AntoniaJames
Makes: about 2 cups
1 cup curly parsley leaves
3 cups Italian parsley leaves
6 green olives (I like Lucques for this.)
2 tablespoons whole grain mustard
2 teaspoons Dijon mustard
½ teaspoon dark brown sugar (or raw sugar)
3 tablespoons red or white wine vinegar
Good pinch of salt, plus more if necessary to taste
3 tablespoons flavorful extra virgin olive oil
Freshly ground pepper
- In a large bowl, whisk together the mustards, sugar, salt and vinegar. Let it sit while you do the following:
- Finely chop the curly parsley leaves. Coarsely chop the Italian parsley leaves. Coarsely chop the olives.
- Whisk the olive oil into the dressing. Grind black pepper over it to taste.
- Stir in the chopped parsley and olives.
- Enjoy! ;o)
- This recipe was entered in the contest for Your Best Recipe with Green Stuff