big salad


If we’ve spent the day quietly at home or maybe over-indulged at lunchtime, then we often just have a big mixed salad in the evening.

I cut salad leaves into fine strips (sacrilege for purists, I know, who only tear salad leaves!) and slice cabbage and/or fennel on the mandolin. Beans sprouts are good too. I add cubes of cheese (feta or asiago or whatever), stoned black/green olives and chopped tomato. A few chopped leaves of mint or coriander are a nice addition. I dress with salt, pepper, one part vinegar and three parts extra virgin olive oil.

A piece of toasted bread is all you need …and  a glass of cold white wine!

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