I’m not sure this qualifies as a recipe, but it was such a lovely combination that I wanted to share! This salad is beautifully and unabashedly green, and definitely sings of summer. What’s not to like?
I love to use mint in my kitchen — tisanes, cocktails, cookies, grain salads, pastas — even with its assertive flavor, mint is incredibly versatile. Also, it’s such a hearty plant (i.e. it’s hard to kill it even if you try), that if you’ve ever planted it in the ground anywhere near your garden, chances are you have a steady supply!
Though I use mint quite a lot in my cooking, it wasn’t until reading through The Herbfarm Cookbook that it occurred to me to use mint in a lettuce-based salad. Its (for lack of a better word) minty taste is wonderful when juxtaposed with cool cucumber and tangy parsley. And the soft butter lettuce provides a wonderful base for this piquant mixture.
I imagine that other herbs could work nicely in the salad too — tarragon, chervil, and cilantro come to mind, though probably not all at once (or maybe!? get crazy!)
Mint and Parsley Salad with Persian Cucumbers
1 medium head butter/bibb lettuce, torn into bite size pieces
1 large handful italian flat leaf parsley, leaves only
1 large handful mint, leaves only
2 small persian cucumbers, thinly sliced
salad dressing of your choice (I used a tangy vidalia onion peppercorn dressing)
Combine the lettuce, parsley, mint, and cucumbers in a bowl. Toss with desired dressing. Enjoy!