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Yes. That was my next thought. Fennel was used in the salad next to my fish, kumquats were used in the beurre blanc, and basil was used in the stuffed squash.
Sure, just limit to one per plate.
I agree. Clearly, when I plate, my aesthetic mind has a tendency to take over my rational one.
I appreciate your honesty. And I am starting to understand why. My last few plates I have been trying to add much less. Like with that black bass in the pool of blood. I was so tempted to throw some green on top of the fish, but I settled with leaving well enough alone, and I think it turned out better that way.
If you want some unobtrusive, edible green, just sprinkle some minced or chiffonade parsley.
If you want some unobtrusive, edible green, just sprinkle some minced or chiffonade parsley.
It's very rare that I look at a plate and think "man this'd look a lot better with some parsley."