story snacks - a parsley salad recipe
Posted: Sat Apr 16, 2016 6:08 pm
I enjoyed my lunchtime parsley salad so much that I thought I'd share the recipe and see if it garners any interest.
To me, it is the picture of freshness, it is rich in taste yet not aggressive, and the taste comes from the greens themselves, not added, overwhelming ingredients.
* (a little less than 200g) einkorn bread slices, spread with butter and topped with thin slices of French hard cheese (comté); and
* 3 sunny-side-up eggs
The ingredients for all of the above came from today's weekly visit to the organic farmers' market, so fresh as fresh can be.
By the way, a Lebanese friend once told me that the well-known Lebanese taboule salad is distorted, or as I'd put it Tex-Mexed, in the west.
While in the west it's plenty of wheat with some token parsley, in Lebanon it's a parsley salad with some wheat for garnish...
To me, it is the picture of freshness, it is rich in taste yet not aggressive, and the taste comes from the greens themselves, not added, overwhelming ingredients.
- 2 bunches of parsley
1 bunch of green onions
Olive oil (2t?)
Lemon juice (1/4 lemon's worth?)
salt to taste (0.5t?)
- * Tear off the parsley leaves and the fine stems they're attached to from the main thick stems, collecting in, say, a bowl.
* Roughly chop them up in batches, adding into a salad bowl.
* Roughly chop up the green leaves only of the green onions, and add to the salad bowl.
Should yield a, say, 3-4:1 ratio of parsley to green onion.
Of course, you can also add the white bulbs, but I keep them for other veg dishes.
This makes for a pretty big salad, though I could have more.
* Add the ingredients of the dressing and toss. I noted the quantities I used, but suit yourself. Likewise, didn't use pepper, as I like my food mild, but to each his own.
* (a little less than 200g) einkorn bread slices, spread with butter and topped with thin slices of French hard cheese (comté); and
* 3 sunny-side-up eggs
The ingredients for all of the above came from today's weekly visit to the organic farmers' market, so fresh as fresh can be.
By the way, a Lebanese friend once told me that the well-known Lebanese taboule salad is distorted, or as I'd put it Tex-Mexed, in the west.
While in the west it's plenty of wheat with some token parsley, in Lebanon it's a parsley salad with some wheat for garnish...