Even though it feels like summer, we have been sorely reminded of how long and cold the preceding spring was. We still don’t have new salad. It’s close. Very close, but just not quite ON.
So we have made due with what we have.
Like mint, and oregano, sorrel and bits of dandelion and old kale leaves.
We rinse them off, slice them fine, add minced garlic, olive oil and lemon juice. Some toasted pecans add a complimentary and satisfying sweetness.
The necessary salad is served in small portions with grain or potatoes – a tabbouleh of local origin. It’s complex flavors infuse us with the promise that there will be greens again. And soon.