Wild Firebrand

Parsley Salad. It is important to remember, this is a Parsley Salad. It also has other ingredients and sometimes people mistake it for a bulgur or cous cous side dish with parsley garnish, but it is — say it with me — Parsley Salad.

So, start with fresh Parsley — and chop it up!

Use a chef’s knife and finely chop the parsley about 10 times back and forth and up and down and diagonally until it’s chopped, well, finely!

Then dice some tomatoes and celery while the bulgur cooks on the stove top — which takes less than 10 minutes. Then add them all together — you can wait for the bulgur to cool off so you don’t wilt the cold ingredients if you want, but normally, I can’t be bothered…ha!

Add a generously healthy amount of fresh minced garlic too! And then add more.

Chop some fresh mint — not peppermint — but mint and add that too.

Then, use 2-3 Tablespoons of BOTH Olive Oil and Lemon Juice — or more if you like it a little juicier — or depending on how big of a batch you’re making. I don’t add salt, but you can if you want to.

Stir it all together and stick in the fridge if you have hours (or overnight) before serving. If you are eating within an hour or two, pop it in the freezer.

BONUS recipe for the yogurt sauce in the LAMB post. Since we tend to eat all of these things together. Serve cold and ENJOY!

SO SO SO TASTY — with enough garlic to stop a train and heart-healthy, but more importantly — FLAVORFUL and YUM!!!!

Love you all. Remember, if you feed them, they will gather, so here’s hoping that this parsley salad will bring your loved ones together for years and generations to come. Love you all around the world and back. MWAH!!!