1 large bunch of parsley (about 2 cups packed)
1 medium field cucumber,
3 Persian, or half a hot house
1 lemon extra virgin olive oil
sea or flaky salt cracked pepper
2 heaped tbsp sesame seeds
small handful sprouts (optional)
Step 1. Place the sesame seeds in a dry skillet and toast on medium heat till they turn golden brown. Don’t leave you pan because the whole process will take about 3-4 minutes. Keep actively shimmying your pan as the seeds toast to make sure they are evenly browning. Once most have turned a golden brown with some still caramel, take the pan off the heat and pour the seeds into a small bowl.
Step 2. Wash and dry your parsley. I like to clean my herbs by filling up a large bowl of cool water and swirling the greens around in the water. Doing it this way prevents the leaves from bruising and the dirt easily sinks to the bottom. I usually do this twice to make sure my herbs are clean.
Step 3. Roughly chop the parsley and add to a medium size platter or bowl. I peel the skin off field cucumbers and scrape the seeds if they’re big. Cut the cucumbers in ¼ inch thick pieces – squares or half-moons. Whatever shape you’re feeling, just make sure they’re not too big. Add these to the platter along with the sprouts (if using).
Step 4. Dress the parsley and cucumbers with a generous squeeze of lemon juice (about the juice of 1/2 a lemon), a zig zag drizzle of olive oil, a couple pinches of flaky salt, several cracks of pepper, and most of your sesame seeds. Toss it gently together and taste. It should be lemon-forward and tart. Adjust the seasonings to your liking and gently toss again. Sprinkle the remaining seeds on top and serve.
I added some sprouts because I had them lying around, but that was a last-minute thing and completely optional. Most times I make this salad without them.
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