Most of my salad involve a toasted nut, dried fruit and cheese.
  1. Lentils, sprouted rice, barley all cooked in the same pot with chicken broth. Let cool. Toss with grated parmesan, sautéed chard, bacon or pancetta, and a light vinegarette.
  2. Fresh bread, fresh mozzarella, fried chick peas, persian cucumbers, cherry tomato halves, balsamic and olive oil amd garlic dressing.
  3. Shaved brussel sprouts, toasted pepitas, rehydrated currants, sauteed red onion in adobo, chopped preserved lemons (no available at nee seasons). Worchester, tamari, honey vinegarette, parmesan.
  4. Marinate chicken breasts in yogurt, cumen, orange juice, olive oil and salt/pep grill til crispy and thinly slice. Toss with quinoa (cooked with chicken broth), toasted almond slivers, rehydrated currants, chopped english or persian cucumber, italian parsely, grated parm. Drizzle w olive oil and maldon salt.
  5. Thinly slice fennel and pears---drizzle w olive oil, salt and pep and rice or red wine vinegar. Let marinate for 20-30 minutes. Toss with red leaf lettuce, a toasted nut, light feta. Add extra olive oil amd a squeeze of lemon + salt and pep.
  6. Leftover pasta, half jar of pesto, fresh mozzarella, fresh arugula, fresh shaved parmesan, toss w olive oil, salt and pep.
  7. Chick peas, edamame, chopped persian cucumber, orange slices