Serves 4 to 6. Refrigerate immediately to crisp. Make croutons from the bread cubes by sauteing them with the garlic in 2 to 3 tablespoons of the olive oil until brown. Mix remaining oil with vinegar and pepper, mix parsley with crumbled feta cheese, and sprinkle croutons on top. Drop a handful at a time into oil heated to 370 degrees F. in a wok or deep skillet and remove the leaves quickly, after less than a minute, with a slotted spoon.
Drain leaves on paper towels.
They should be crisp and green. Sprinkle lightly with salt. Serve as a garnish or a finger-food snack. Yields about 2 cups. All rights reserved.