shades of fatoush

May 21, 2014 • Nancy Wolfson-Moche

Greens come in a multitude of shades, visible in this dish.  Watercress and spinach are deep greens, endive is  yellowed, mint has a blue hue while parsley is just a shade darker than grass. A scallion contains the whole range.

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serves 3

INgredients (all raw)

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4-5 endive leaves

5-6 spinach leaves

5-6 sprigs watercress

1 scallion

5 mint leaves

5 sprigs parsley

1 teaspoon umeboshi plum vinegar

Process Wash the endive, spinach, watercress,

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mint and parsley leaves, each separately. Rinse the scallion. Chop the endive,

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spinach and watercress leaves separately,in tiny quarter-inch-square pieces; place them in a large glass mixing bowl. Chop the mint and parsley in similarly sized pieces and add to the mix. Chop the scallion on the diagonal into thin ovals; chop each oval into tiny pieces;

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add to the mixing bowl.

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Sprinkle the vinegar and toss all ingredients together.  Serve on individual plates.

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©Nancy Wolfson-Moche 2014

 

 

 

 

 

 

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