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.
INgredients (all raw)
4-5 endive leaves
5-6 spinach leaves
5-6 sprigs watercress
5 mint leaves
5 sprigs parsley
1 teaspoon umeboshi plum vinegar
Process Wash the endive, spinach, watercress,
mint and parsley leaves, each separately. Rinse the scallion. Chop the endive,
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;
add to the mixing bowl.
Sprinkle the vinegar and toss all ingredients together. Serve on individual plates.
©Nancy Wolfson-Moche 2014
« squash spaghetti