Parsley, Mint, Basil
Lately, my schedule has neither allowed me much time to cook, bake, blog or read other blogs as before. As a result, I’ve missed out on participating in one of my favorite food blogging events — Weekend Herb Blogging, started by Kalyn of Kalyn’s Kitchen. Basically, you can post about any herb, plant, fruit, vegetable or flower. Include a recipe or provide information about your subject. Here are the guidelines to participate.
On the eve of the event’s second year anniversary, Haalo of Cook (almost) Anything at Least Once will host it live from Florence, Italy. Exciting!
I can’t believe that WHB has been going on for nearly two years. Not only has it been fun for me to come up with something to blog about, but it’s been even more fun to see what others prepare.
I didn’t want the second year anniversary to pass without participating. So here I am with my contribtion. The herbs involved in the recipe I chose include parsley, mint and basil — all herbs I like. I like when more than one herb is included in a dish. I think it adds an extra special bang.
Here are a few known special facts about these herbs:
Parsley: It makes an excellent breath freshener. It is high in vitamin A and C. It contains iron, iodine and cooper.
Mint: There are 25 species of mint. Common mints to grow are peppermint, spearmint and pineapple mint.
Basil: Originally native to India and other parts of Asia. Considered ‘King of Herbs’ by many.
This Feta, Walnut and Herb salad I made is loosely based on a recipe by Nigella Lawson. Interestingly enough, she calls it a salad but it’s really supposed to be a grainy sort of paste, which you serve with crudités, like chunks of raw vegetable.
I didn’t want a paste. I wanted to be able to bite into something that reminded me of a real salad. So, I roughly chopped the herbs and the rest of the ingredients and served it as is, without processing them. I ate my "salad" with bread and it wasn’t bad at all. I also added a tad bit more olive oil to my salad and I was good to go! Best thing about the dish was the sharp taste of the fresh herbs mixed with the other ingredients. I could taste the mint, parsley and basil and they sure tasted good along with the feta cheese and walnuts.
Oh, and yes, I did do my happy dance (read #9 — the dance that comes upon me when I smell something wonderful in the kitchen when I prepare a meal) as I chopped the herbs and their tantalizing scents released into the air. Loved it!
Perhaps, I’ll try the paste another time.
My version of Nigella’s Feta, Walnut and Herb Salad
Feta, Walnut and Herb Salad
2 tablespoons each of fresh mint, parsley and basil
7 ounces feta cheese
7 ounces shelled walnuts, chopped
1 clove garlic
half teaspoon salt
1 tablespoon lime juice
1/4 cup olive oil
Process all of the above to make a grainy paste. That’s it. What are you waiting for?
Serves 4-6 with crudités