These pictures, as frequently happens, are out of order. For reasons I can't quite understand, blogger uploads the pictures backwards from how one selects them. Or else it's just messing with me.
Anyway, I frequently get a bunch of cilantro, and don't know quite what I'm going to do to use ALL of it. I often use a few sprigs to half the bunch, but the rest doesn't quite make it into, well, anything but the compost pile.
I vowed it would be different this time -- and I decided to make this Moroccan sauce, traditionally used on fish. I used it two ways: once to dress some thinly-sliced raw salad turnips. The other time I put over a couple of portobello mushrooms Jon grilled for me. Totally delicious.
(The first picture is, um, maybe not as clear as it could be. It's a grilled mushroom on a roll. Blurry, of course.)
Chermoula
about 1/2 cup chopped cilantro
about 1/4 cup chopped parsley
4 garlic scapes, minced
4 scallions, minced
salt to taste
1 tsp paprika
1/2 tsp ground cumin
1/3 cup olive oil
juice of 1 lemon
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