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Add the stems to the boiling water and cook for 90 seconds (test a piece to see if its nearly done) before adding in the tops and continuing for 30 seconds
This pale pinkish-purple hue has an earthy quality that, while not as bold as plums and deep reds, still makes a beautiful statement
(I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.) My Fattoush recipe was slightly adapted from a reader sent to me by a reader named Lori
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