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...