Go Back
1 loaf miche or other crusty bread, cut into slices 2 inches (5 cm) thick, lightly toasted or grilled
1 tablespoon olive oil
1 tablespoon young black mint leaves (sub torn conventional mint)
1 teaspoon sherry vinegar
2 cups (100 g) flat-leaf parsley leaves
Cracked black pepper
Maldon salt
Styrian black pumpkin seed oil
1. Wash the parsley and mint and spin or pat dry.
2. In a medium mixing bowl, whisk together the vinegar and oil until the oil is emulsified. Toss the parsley with the dressing and season with flakey salt and cracked black pepper.
3. Arrange toast on a platter or large cutting board and drizzle generously with black pumpkin seed oil. Top with the parsley salad and serve.
