Doesn't sound very glamorous, but "tub salad" is what I'm calling this excellent lunch I made the other day. I based the recipe on the Smoked Salmon with Egg Salad and Green Beans recipe from Gourmet magazine, substituting thin, steamed asparagus for the green beans. Using three free range extra large eggs, dill and extra mustard, I made egg salad which topped off this four layer salad. Packed nicely in a 3-cup Gladware container, it was a compact and immensely satisfying patio lunch on a sunny afternoon.
Quick catch up after spending weeks in a culinary wasteland...I made a proscuitto, mushroom and chives tart using organic frozen puff pastry.
Feeling deprived of fresh greens, I also had an enormous craving for caesar salad.
And a quick snack..."japanese" meatballs.
Basically pan-fried Ikea frozen meatballs (not bad for frozen meat) with ottogi (pork cutlet sauce), Kewpie mayo, toasted sesame seeds and dried nori strips.
The weather's suddenly beautiful, spring is arriving, and hopefully I'll be hitting some markets soon. It's good to be back.