2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 cup chopped fresh parsley
1 cup chopped fresh thyme sprigs
1 cup frozen green olives, thawed
1 pinch freshly ground nutmeg
In a large glass, mix 2 tablespoons of parsley and chopped thyme. In a medium ice cube tray, place 1 cup of lettuce and 1 cup of green liquid. Pour over salad.
In a medium saucepan over medium heat, melt butter. Stir in thyme and parsley. Bring mixture to a rolling boil. Continue burning butter by stirring, until thickened. Pour over salad.