Israeli parsley salad

Ingredients for 4 servings:

• 6 bunch parsley, flat, fresh
• 2 large onions, finely chopped
• 8 lemon(s), the juice
• 100 g pine nuts
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 10 tbsp virgin olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Petrosilia

Clean and finely chop the parsley. Mix with the finely diced onion. Add the lemon juice, salt, and pepper. Stir, then add the olive oil. Roast the pine nuts in an iron skillet without fat until they develop color and are fragrant. Immediately add the nuts to the salad and mix well. Let it sit in the refrigerator for at least an hour before serving. Goes well with kebabs, pita, hummus, or fish. Alternative: Instead of pine nuts, you can also use roasted sunflower seeds and a little sesame.