Salad

[randy_byers]

kalimac posted about food preparation, which got me thinking about salad. One of the things I did in response to the pre-diabetic diagnosis was to start making and eating salads at home. It's a pretty basic tossed green salad, although it has evolved over time and now includes things like pickled beets, mushrooms, and raw sunflower seeds, along with salad greens, carrots, tomatoes, cucumber, bell pepper, and sugar snap peas. The main idea is to increase vegetable intake. I also make my own vinaigrette, with oil, vinegar, wasabi, garlic, and fresh rosemary.

Anyway, on Sunday I made a lentil and sausage stew that called for parsley. (I needed the sustenance while watching the Seahawks lose to the 49ers.) This left me with a bunch of leftover parsley, as usual, so when I made a big salad yesterday (enough for a week), I added some chopped parsley. Wasn't sure how that would work, but I have to say that last night at least it tasted fookin' brilliant.

Comments

[janetl.livejournal.com]

I used to think of parsley as garnish, then discovered how much better it makes scrambled eggs, and its critical role in some pasta dishes. I'm not fond enough of it to dive into tabbouleh/tabouli salads, but you might want to check out some of those recipes.