Ingredients: 3 T olive oil / 1
C coarse bread crumbs / Salt & pepper to taste / 1/3 C chopped parsley, 1/4 C unchopped flat - leaf parsley / 1 T chopped lemon zest / Lemon vinaigrette (recipe above).
Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture
resembles coarse bread crumbs with some pea - size pieces of butter.
Process until you have
coarse bread crumbs.
Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles
coarse bread crumbs.
Cut in the butter with a pastry blender or using a food processor until the mixture resembles
coarse bread crumbs.
Place all ingredients in the food processor, pulsing until the mixture resembles
coarse bread crumbs.
Pulse until butter pieces resemble
coarse bread crumbs (no larger than pea - sized).
Add the butter and, using a pastry cutter, cut it in until the mixture resembles
coarse bread crumbs.
Add the cultured butter and continue to mix on low speed until the mixture resembles
coarse bread crumbs.