Believe me: lunch salads in restaurants are not always a picknick. Even though the menu may suggest prettily arranged mixed veggies, chances are great that green lettuce comes drowned in ready-made dressing and tomato slices are so thin and non-existent, that the concept of “mixed salad” is altogether questionable.
Save for a few tried places, there’s no better value for money in the salad department than having a bit of improvization in your own kitchen to come up with the Real Deal.
Radicchio salad for October
Serves 2-4
1 head of radicchio lettuce, chopped
big handful of parsley, roughly chopped
300 g cooked chickpeas
1 tin of sardines
generous sprinkling of sunflower seeds
1 tablespoon tamari
3 tablespoons carthame oil
Combine all ingredients, step out, and have this salad in the October sun.
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