Every afternoon for lunch I chop up the recent Sunday’s farmers’ market findings. Add a bit of homemade dressing or just a twist of lemon along with some lemon zest. And just a little c&é secret, afternoon salads allows you to indulge in mid-afternoon biscuit breaks.
This recipe is one of my favorites. It’s not really a tabbouleh, yet not a salad. I started experimenting a bit with fresh herbs. I’ve always cooked with basil and rosemary, but I wanted to use more herbs in raw dishes, or create a flavorful broth, or combine something sweet with a unique twist! The earthy, organic flavors of the watercress and spinach partners quite beautifully with the citrus-esque parsley.
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