A few weeks ago, I came home to walk the dogs during lunch and found myself without much to eat in the house. I could have picked up a sandwich from Subway or another quick restaurant on the way back and forth to my office, but I accepted the challenge to have a quick lunch at home with some enthusiasm. Opening the refrigerator, I found a big bag of baby carrots and a tiny sack of whole radishes. Tomatoes are not in season yet, but I tend to keep a carton of cherry tomatoes on the counter year-round. Here's what I came up with...
Fresh Early Spring Salad
Serves 1
Prep Time: 5 min.
Cook Time: None
- 8 cherry tomatoes, halved
- 10 baby carrots, julienned (cut into matchsticks)
- 4 radishes, julienned (cut into matchsticks)
- 1/4 cup excellent quality extra virgin olive oil
- 2 tbsp white wine vinegar or lemon juice
- salt and pepper to taste
Prepare the ingredients as described and toss together. Enjoy on its own or as a prelude to a sandwich of leftovers from your dinner party the night before!
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