You may be guessing that I’m kind of obsessed with main-course salads these days. And I’d have to say that you’re right. I’ve never really been a sandwich-for-lunch kind of girl. So when we don’t have leftovers to heat up, I start digging in the pantry and the produce bins to come up with something interesting to eat.
My husband and I often share lunch, weather permitting, on a picnic table that is directly next to our vegetable garden. It’s kind of a charmed existence, really, especially because I actually love spending time with this man. (Good thing, since he’s worked from home for more than a decade.) Matt is my ever-eager taste tester on my lunchtime experiments. Sometimes my creations turn out okay (read edible), and sometimes they are exceptional. As was the case with this salad.
It’s chock full of crunchy fennel & chard, rich oil-packed tuna and creamy white beans, and rounded out with some orange slices, olives and bright herbs. What is not to love about all that?
After lunch, we often lay back on the benches, soaking up the California sunshine. And if we don’t doze off, we usually have a deep discussion…about what’s for dinner.
Article Courtesy: Alison Needham
