This recipe reminded me the happiness of cooking without rushing things. You probably asked yourself ”why it’s not as good as this chef, or this recipe” when you are the one cooking. The answer to that questioning is patience, and this recipe proves that. This is probably one of my best recipes since a while and it will give you the opportunity of understanding the value of taking time. Your salad will not be inedible if you cook your tomatoes 30 minutes only, but it will be definitely better if you let them roast until perfection.
Furthermore, instead of using the classic leaves like Boston/romaine lettuce, spinaches or kale, the base of the salad is parsley. This ingredient gives a intense but not too strong flavour to the salad, with a surprising twist.