Watercress & Parsley Side Salad

[Rozzer]

Scientists have said that at least some of our taste preferences are genetic, but that those genes can differ from person to person. Maybe that accounts for my partiality to parsley, the regular old crinkly kind of parsley everyone uses for garnish. I can sit down and eat a bunch of parsley as a snack. Just the crinkly kind, not the flat-leaved stuff which to me has little taste.

And so I make side salads with it, of which the following is one. If you really like parsley, as I do, you might want to try it.

1 bunch watercress
1 bunch crinkly parsley
Basic vinaigrette with salt and pepper and a teaspoon of prepared mustard

If you feel that the mustard is fighting with the parsley for pride of place, you might want to leave out the mustard and make a raspberry vinaigrette instead.

I think the watercress provides a nice, bland background against which the parsley can do its stuff.

Hope you like it!

[itsthatKellygirl4]

That sound very appetizing. Here I thought parsley was only good as either a garnish or a breath freshener after eating a meal loaded with garlic.
Where I live, we have watercress growing wild all over the place. I am definitely going to try that salad. Thanks for sharing!

[CarolyninAlabama]

What about making some tabouli? Most recipes call for at least a cup or more of chopped parsley. I must have that parsley gene. I love the taste of it and have since I was a tiny child.