Salads

I'm lucky enough to be able to come home some lunchtimes. I relish the creation of my salads on those days. Usually on the weekends, when I have more time, they become more elaborate affairs. The basics are usually crisp romaine and fennel with an olive oil, lemon, salt and pepper dressing. Add ons become like ice cream sundae toppings - I just love playing with combinations of them and they usually come from the following list: pepitas, hard-boiled eggs, blanched sugar-snap peas, toasted slivered almonds or sesame seeds or pine nuts, ground flax seed, slivers of last nights grilled meat, curls of smoked salmon or prosciutto, ack... the list goes on. And from early spring to late fall, it's my meal of choice, for lunch or dinner.