Friday, August 30, 2013

Mint, and a new way to eat it

His and hers. Black currant gin martini and Pimms.

Guess which is which?

My friend Eric recently told me to make this salad (taught to him by Sina, a mutual friend, who is Iranian): watercress and mint - but more mint; feta (we all like the French feta from Sahadi's); lavash - that very flat bread that looks and feels like linen napkins; olive oil.

Wrap the oil-moistened leaves with some cheese in bites of the lavash. Eat.

That is all.

Last night I made it without the feta, and did shake some sherry vinegar over the leaves, contrary to instructions. It was wonderful.

Tonight, we'll eat it precisely as instructed.
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