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)
- 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