(Palestinian parsley salad with tahini dressing)
Need ideas for using up all that parsley in your refrigerator's crisper? Try bakdoonsiyyeh (يقدونسية), a bright, flavorful salad packed with nutrition. Bakdoonsiyyeh is great served as a salad accompaniment to grilled or fried fish. Also spelled bakdunsieh.
- Italian parsley, stems removed, chopped -- 2 bunches
- Tahini -- 3/4 cup
- Lemon juice -- 1/4 cup
- Salt -- to taste
- Water -- as needed
- Whisk together the tahini, lemon juice and salt in a mixing bowl until smooth. Add a tablespoon or two of water as needed to make a thick dressing. Adjust seasoning to taste.
- Add the chopped parsley and toss to coat the leaves. Serve immediately.
- Stir a clove or two of minced garlic into the dressing.