It occurred to me today that looking over the past month on this blog it might appear like I subsist mainly on butterscotch pudding and cinnamon cookies. But let me set the record straight: though I do consume my fair share of sweets, because of J’s nutty schedule and my predilection for picking, the majority of meals we eat are actually thrown together out of veggie scraps and pantry staples, and look a lot more like the picture above. Many involve chicken stock. And chickpeas. Brown rice. Canned whole tomatoes. Something green. Maybe a few nuts. And whatever wedge of cheese I can find in the back of the refrigerator.

But, falling as they do into that unglamorous category that I once heard Mark Bittman describe as “crap in bowls”, these aren’t really the sort of recipes I tend to write down — which then makes them a little hard to share. But the truth is, of course, that the whole reason I started this blog was to force myself to write recipes down (0therwise I never would — I’m just that kind of cook). So today, bucking habit, I got out my pen and recorded my lazy salad. If it bores you, I’m sorry. But it was quite delicious. Of course, you could add and subtract almost anything from this list to make your own lazy salad — jettison the chickpeas in favor of cannellini, throw in an apple, substitute Romaine for Boston, or pecans for almonds. It’s not rocket science. It’s not really even a recipe. It’s just lunch.

1 head radicchio, rinsed, trimmed and chopped into ribbons
1 small Boston lettuce, rinsed, trimmed, and chopped
1/2 red onion, cubed finely
1 can chickpeas, drained and rinsed
3/4 cup almonds, chopped
3 thick slices day old bread (I used an olive loaf), cut into 1 inch cubes
5 oz. feta cheese, crumbled
salt and pepper

1/2 cup tzatziki (thin with a little whole milk if it is very thick)
2 tablespoons olive oil
juice of one lemon
salt and pepper

Combine salad ingredients in a large bowl. Toss. In a small bowl or measuring cup, combine dressing ingredients and whisk to emulsify. Portion salad out onto plates and drizzle with dressing. Should you have extra day old bread, serve a few slices alongside the salad, toasted and topped with grated cheese.


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