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Spring Salad & Smoked Salmon

It wasn’t that cold this morning, the sun was bright and the birds were singing up a storm. It was a great time to have breakfast outside for a change. After surveying the garden to see what damage the deer had done last night, I picked our first salad of the season ( in the cold frame). The Arugula and red-leaf lettuce that I sowed last autumn are at their peak. I also thinned the seedlings I sowed a few weeks ago: Pac Choi, Mizuna and Radish and used them all in the salad as well. Nothing wasted.

And, here is this morning’s breakfast (adapted from Le Pain Quotidien Bakery breakfast choice)

Spring salad, smoked salmon and avocado

Spring salad, smoked salmon and avocado

 Ingredients:

  • Arugula, Red-leaf lettuce, seedlings of Pac Choi, Radish, Mizuna
  • Organic Irish smoked salmon (very mild, less salty)
  • Half avocado
  • Quarter lemon or lime
  • Fresh ground pepper

Bon Appétit!