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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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.