shades of fatoush

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.


serves 3

INgredients (all raw)


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,


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