Ah, organizational skills. If mine were slightly better, this is what I would have taken to the Pride bar-be-que I went to on Saturday. But no, not quite that together. Not that anyone complained, mind you, as I showed up instead with one of WhiskedDC‘s super tasty strawberry-rhubarb pies–which got snarfled up pretty much instantaneously. Good stuff. Also good, however, is this verdant, lemony tabbouleh-esque salad… particularly now that the summer has definitively arrived in D.C., crushing everyone under its hot, sweaty fist.
Although you’d not know it based on many of the tabboulehs available in this country, it’s MEANT to be a green salad of parsley with a little bit of bulghur mixed in–not a tan salad of bulghur with a little bit of parsley mixed in. Of course, there are challenges to making a salad that’s mostly parsley. While I love its bright, grassy flavor, most of the parsley I can get my hands on is huge and tough. And, when tossed with its super lemony dressing, the parsley manages to go all wilty, yet remain tough. Tiresome.
Since I’m not about to start growing my own tender young parsley for salads–I’d need several more balconies–I thought about other greens that might also play well with the parsley I was committed to keeping for the sake of flavor (and tradition). Spinach? Nope. Too delicate. It’d just wilt down into snotty green hankies. Ech. But kale? That could work. It’s rugged enough to stand up to the dressing, but once cooked, isn’t as throat-ticklingly tough. And chic peas? Also not traditional, but a nice addition that adds some creamy heft and enhances the veggie-friendliness of your menu.