We just had a late-ish lunch, and this is what I had. See? I *can* be good…sometimes. When I took the picture I didn’t add any dressing. I totally forgot about it. When we’re having salad I usually throw everything in one big bowl, mix and we help ourselves, but lately I have been prepping the veggies in different containers and we then add what we want at the table. I know that it might appear a bit of a faff, and I confess that sometimes it is, but for days like today, when I had some time to myself in the kitchen, I decided that in the long run (well, for today and tomorrow at least) it’s easier to keep the veggies separate. Storing them in the fridge separately will keep them fresher for longer and will give me the freedom to use them as they are for cooking if I choose to.
Today my salad had lettuce, watercress, baby spinach, plum tomatoes, 2 tablespoons of tuna chunks, 2 strips of anchovies, Kalamata olives, chickpeas, an egg and some basil on top. For the dressing, I had some ranch today but I usually prefer a simple concoction of EVOO, lemon and a pinch of pepper. It’s Summer. Finally.
Rob x
Chorizo & Thyme 