2 ripe red tomatoes
10 leaves Italian flat-leaf parsley
1 sheet nori (seaweed)
1 1/2 tablespoons good olive oil
1 teaspoon balsamic vinegar
Juice of 1/8 lemon
Cut the tomato in quarters. With a small spoon, scoop out the pulp and place them on a dish.
Cut the nori in thin strips. Sprinkle them over the tomato pulp.
Drizzle olive oil and balsamic vinegar over the plate. Place flat-leaf parsley on top, squeeze lemon juice, season with sea salt and serve immediately.
1 head lettuce
1/2 red onion, thinly sliced
1/4 cup olive oil
1 tablespoon Jesse’s Cilantro & Parsley Sauce, recipe as follows
1 teaspoon white rice vinegar
Juice of 1/6 lemon
Freshly ground black pepper
Clean lettuce and pat dry. Thinly slice the onion. In a small mixing bowl, mix together the olive oil, 1 tablespoon Jesse’s cilantro & parsley sauce, white vinegar and squeeze of lemon wedge. Salt & pepper to taste.
Dress the lettuce and onion slices according to your preference and serve immediately.
Jesse’s Cilantro & Parsley Sauce:
1/2 cup good olive oil
4 garlic cloves, minced
1 cup frech Italian parsley, packed
1 cup fresh cilantro, packed
1 tablespoon lemon juice
1 tablespoon white rice vinegar
1 dried or fresh red chili pepper
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
Pulse all ingredients in a processor, about 20 pulses. Pour into a bottle, it can be refrigerated up to 1 week. We add this delicious sauce on steak, grilled chicken and prawns, and even as a pizza base.