This post is also available in: עברית (Hebrew)
Perspective is just about everything in life. It can change completely your views on anything. The person who teaches me the most about perspectives on a day to day basis is my (dear!) husband.
He, who was born in Russia, when came to Israel as a child, was very excited towards a hike to the Jordan river (which for us here is the biggest river we got, but in international standards is kind of tiny, especially compared to Russia’s great rivers), and when got there asked: “OK, but where is the river?” Perspective..
When our oldest daughter was born with pneumonia and we were not allowed to stay wit her in intensive care during the nights, he told me that when he was a 5 year old kid at Russia he was very sick and had to be hospitalized, and due to the over sterile rules they used to have there back at that time his parents were not allowed to visit him at all for a whole month, and he used to waive at them through the hospital window, and he’s all fine. Perspective..
When we had to evacuate our rented house and move to our new house which wasn’t even ready yet and didn’t have hot water yet (or a door for that matter..), he grinned and told me: “hot water? my grandpa (which is 90 years old BTW) cracked up when he heard you don’t want to move in due to no hot water. In Russia there aren’t any hot water all summer long! Hot water is a privilege.” Perspective..
The salad recipe i’m sharing today is all about perspective also: instead of looking at your herbs as addition to your salad, why not make them the salad itself? It’s tasty, refreshing, healthy, and perfect for the warm weather outside we have here now.
This salad takes 5 minutes to prepare and is a great option as a first course, which is healthy and fresh. A few tips:
The freshness “secret” here is you should cut the herbs as close as you can to when you are going to serve the salad, that’s what keeps them fresh and tasty, so this is not a make ahead salad.
It is better to cut the herbs using a knife, and not use a food processor (like I did in the shooting for this post), as the food processor ruins the nice texture of the herbs.
You can happily add any other herbs you like or happen to have at home at the moment, and same goes for the nuts.
The Dishometer Rating:
- Batch of parsley
- Batch of coriander
- Batch of mint leaves
- 3 handful hazelnuts
- 3 table spoons olive oil
- zest from 1 lemon
- Juice from half a lemon
- salt, to taste
- Chop finely all the herbs.
- Chop the hazelnuts to little pieces.
- Pour over the lemon juice (half a lemon), olive oil (3 table spoons), lemon zest, and add salt to taste.
- Mix well and serve immediately.