I know salad can get pretty ho-hum. Lettuce with some sort of dressing-- nothing to write home about. But then there's the kind of salad that really stands out. Monday's salad was one of those salads: red leaf lettuce with thinly sliced radishes, petite peas that were poached for about 30 seconds, chopped spring onions, chunks of avocado, a sprinkling of salt, a generous amount of lemon juice, a drizzle of olive oil, and some roasted garlic croutons to top it all off. Something about this flavour combination was really good. Really, really good. One of the best salads I've ever made...so simple and so fresh and spring-tasting. Mmm. I'll definately be eating this until radish season is over! I had hummous and crackers on the side, but I think this could easily be turned into a main-dish salad with the addition of some chickpeas or something like that. Thank you, Food and Thoughts, for the inspiration!
And I tried Bazu's fennel. SO GOOD. Try it, now! You won't be disappointed. I didn't really believe that the fennel could be a whole meal, but it can be. It's really filling and so yummy.