This is a picture of a bowl of (if I do say so myself) delicious tabbouleh. That spot of greenery at 12 o’clock above the bowl is the parsley patch from whence its main ingredient came.
The parsley — both curly and Italian — did winter over nicely and madly filled out over the past couple of weeks. So it looked like my first crop from this year’s garden would be 4 cups of these lively, bittersweet herbs. Tabbouleh time!
I love making tabbouleh because chopped parsley smells nice, and then once you start seasoning the balance of flavors announces itself as soon as it comes into focus. You tinker and add and…aha!..there it is.
I like a more salad-y version that bulgur-y version. I think the parsley should still be lively and recognizable as leaves, not chopped into green flecks. I always like to add some chopped romaine hearts to underscore the attractive, juicy bitterness of the parsley. I’m fine with chopped mint, but don’t require it. (Also, other garden herbs such as …