father’s day fatoush

June 15, 2014 • Nancy Wolfson-Moche

As far back as I can remember, my father loved green salads. He still savors chopped green salads like this. This one’s for you, Dad, with much much love.


serves 2


3-4 curly green lettuce leaves

3-4 tatsoi leaves

3-4 mizuna leaves

A few sprigs dill

Sprig oregano

1-2 chives, with flowers

Sprig lemon mint

Sprig spearmint

1/3 cup raw walnuts

1/2 to 1 lemon

Process   Wash all the greens together by immersing them in a large bowl of water.  Let the greens dry in a colander or wire mesh basket.


In the meantime, heat a stainless steal or cast iron skillet on a medium flame for about 45 seconds. Add the whole walnuts.


Allow them to heat on all sides by turning them constantly. When the walnuts turn a golden brown and a pleasant, nutty smell infuses the air, remove them from the pan and allow to cool. When they are cool, chop them into tiny pieces and set aside. Separate each leafy green and herb. Chop each one into tiny pieces


and place in a medium-sized mixing bowl.


Add the walnuts and toss all ingredients together.


Squeeze the lemon


and pour on the salad; mix in well. Garnish with the whole edible purple chive flower as shown above,or pull the petals apart and integrate with the salad, as shown here.



©Nancy Wolfson-Moche 2014


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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.