You have said that you would add them to your nearest store, forgetting that you are not available, and the sheared leftovers end up in the back of the crisper where they die a slow, sticky death. Well, this may be the answer.
Both cilantro and Italian parsley has tender stems almost taste exactly like leaves. A portion of the latter half of the peloton barely, through the stalks, you have a perfect addition to any salad simple beans, cold. Besides the stem of grass recover and use this recipe deserves to be in the rotation for two very good reasons. It takes like five minutes for the brands, and goes perfectly with any and all traditional meat was grilled or barbecued.
This video reminds me also that you wannabe snobs food must to stop making fun of people who do not like cilantro. For about 10% of the population, due to certain receptors on the tongue, unpleasant taste cilantro, which is why so many people hate things. The good news is that parsley works even better, so that everyone wins.
On a spice note, I used Aleppo pepper here instead of cayenne or red pepper flakes, and I hope you do the same. I've recently discovered this pepper, and just love it. It is warm but not too hot, and has a bright fruity flavor I think you'll really enjoy. Please note: In the video I said he was my new favorite pepper, but I only have to Cayenne jealous. I hope you give this a try soon. Have fun!
Ingredients for 4 servings:
1/2 bunch (the end of the stem) of Italian parsley or cilantro
1 can (15 oz ) white beans, rinsed and drained
3 chopped garlic cloves
1 round mustard tea Dijon
salt, freshly ground black pepper and Aleppo pepper to taste
2 tablespoons white wine or champagne vinegar (or rice vinegar if you want a little softer)
oil 3 tablespoons olive
1 round mustard tea Dijon
salt, freshly ground black pepper and Aleppo pepper to taste
2 tablespoons white wine or champagne vinegar (or rice vinegar if you want a little softer)
oil 3 tablespoons olive
