20 June 2010

subletter salad.

My roommate went away to do research for the summer.  This has opened up a great culinary hole in my life, as there was nobody in my home doing interesting things with harissa or to share my delight in the creation of a stunning dessert tour de force.  His room was let to a sweet couple of visiting researchers.  They were the perfect room renters—gracious and tidy and quiet.  They really won me over when they shared this salad with me during a week that we had five days of 90 degree weather. As we have another week of that ahead, I think you'll find this salad it just the ticket.

I love it because you could serve it alone or over leafy greens, plain or dressed in a balsamic vinaigrette.  On more than one occasion, I've mixed it in with my standard caprese. This salad is fresh and light and even has a little bit of protein- completely perfect for days when it’s too hot for eating.

Subletter salad

Canned butter beans
Artichoke hearts
Corn (best cut off the cobb)
Red bell pepper

1 comment:

Mom said...

I think if you had that lovely little salad with a cool crisp G&T with a really nice piece of lime it, it could be rather tasty meal!