nimh wrote:i dont even know what cilantro is ... :blush:
i notice in BBB's recipe some mint leaves - those I got - perhaps add soma those for an added flavour?
Go ahead and add the mint. They should be good.
Swimpy, that spinach salad sound terrific. Got a recipe for the vinegarette?
A small amount of mint sounds like a good addition to me, nimh. But chop it very finely so it doesn't overpower the other flavors.
I buy bottled dressing J_B.
nimh~ Cilantro is the same as coriander. It's the leaf not the seed, though.
In the market up the road here, they call cilantro "chinese parsley".
Mint is quite a different way to go. You definitely have to be sure you like that flavour.
Interesting that BBB's tabbouleh recipe uses curly. I've never seen it with other than flat leaf parsley.
Costco used to sell a wonderful vidalia onion vinaigrette. mmmm
Those are good in salad, but choose spearmint over peppermint, me thinks. (I am not looking at bbb's recipe right now, not sure what that called for.)
So are basil leaves, perhaps shredded, when available.
Cilantro is the same thing as coriander, if I'm not mistaken..
anybody tried mizuno? It's a japanese green related, I think, to crysanthemum - that is nice in salads, and makes a good little garden plant for a while. I seem to remember mine lasted in the garden for more than a year, but that was in sunny and not too cold Los Angeles.
Greek Parsley salad (Salata selino)
Greek Parsley salad (Salata selino)
Adapted by BumbleBeeBoogie
1 cup curly or flat leaf parsley, only leaves finely chopped
1 large yellow or red onion, peeled and chopped
2 garlic cloves, peeled finely minced
1.3 cup kalamata olives, sliced
1 or 2 hard boiled egg, shelled and sliced
2 teaspoons lemon juice
1/3 cup wine vinegar or balsamic, if available
Clean and prepare the ingredients. Mix the vegetables well in a bowl with the vinegar and lemon juice. When ready to serve, garnish with the olive and egg slices.
yum, sounds good. I think I'm going to like it here.
Quote:There are a number of different parsley varieties, but they can basically be divided into two forms - curly parsley and Italian or flat-leaf parsley. Curly parsley is the more ornamental of the two. It's great for use as a garnish and makes an excellent addition to flower beds and planters. Flat-leaf parsley has a stronger flavor and is generally preferred for culinary purposes.
Looks like you're really ok with curly if you don't mind losing the flavour offered by the flat-leaf.
I hadn't realized parsley was part of the carrot family. Always something to learn.
link
I made the most amazing salad. (Remember I'm easily amazed.) Chiffonade of Napa cabbage, cilantro leaves, sliced green onions and my favorite vidalia onion vinagrette. No parsley, curley or otherwise. Fabulous.
Yea. Kinda like coleslaw but light and tangy.
I can't believe you could even ask the questioin...do you not remember what happened to Richard Pryor?
I live in a mediterranean climate. Some years ago I tossed some old parsely seed into the dirt strip between the house and driveway. Now we have a year round parsely farm. Flat leaf Italian.
cj, I covet your climate. Is that against the 10 Commandments?
Yes, I remember what happened to Richard Pryor, but wait, what was the question? <looking back>
I think that is Commandment 10.1, JB. I'm covetting, too. Where in IL are you? Did you get hit by the latest snow storm? We got 10" (of snow that is.)
Hi Swimpy,
I'm about half-way between Chicago and Milwaukee. Yes, we got about a foot of heavy, heavy wet stuff. Just looked at the 7-day forecast. High of 51 on Wednesday, low of -2 by Friday morning. Yikes!
ahhhhhhh - someone new for the next wisconsin get-together!
You were thinking the same thing I was thinking, Beth.
JB~ Look due west about 200 miles. Can you see me?
Sure can! *waves back at you*
You have get togethers? Count me in!
