Mint and Parsley Salad with Rice

Name: Mint and Parsley Salad with Rice
Yield: serves 4
Ingredients: 1 cup basmati rice; Salt; 2 cups loosely packed chopped flat-leaf parsley; 5 sprigs mint, chopped; 7 scallions, thinly sliced; Juice of 1 to 1 1/2 lemons; 5 tablespoons extra virgin olive oil; Black pepper; 5 ripe and firm tomatoes, finely diced; 1 Little Gem (baby romaine) lettuce (optional)

December 9, 2011

This is a very green and appealing herby salad, also born as the leftover filling of vegetables cooked in oil. It is meant to be very sharp, but start with the juice of one lemon and add more, if you wish, after tasting.

Recipe notes

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