This time of year salads are really not at the forefront of my mind.
You’ll usually find me huddled around a bowl of soup or latched onto a dish of lasagna. Yes, latched.
Our awesome landlords brought us a bag overflowing with oranges, lemons, tangerines and pomegranates. I love these people!
I could have simply juiced the oranges, but where’s the adventure in that?
Instead, I searched online for “winter salads” and found this interesting recipe I adapted slightly from BrooklynSupper to share with you. Oranges and parsley — a delicious and delightful combination!
Speaking of parsley…. when we lived in Sardinia from 1999 to 2004, the front of our house overlooked the beautiful garden of a produce distributor who worked next door to us.
Salvatore Mariano was his name.
I remember sitting out on the terrace one morning as Salvatore was working in his garden.
He greeted me, as he always did. Then he picked a handful of parsley, took in a big sniff of its fragrance and then raised the bunch up towards the heavens as if to thank God for the “parsley miracle.”
To this day every time I smell fresh parsley I think of Salvatore.