Feeds:
Posts
Comments

Archive for July, 2016

1-2 pounds grilled wild salmon filets

market greenbeans, boiled
escarole lettuce, chopped
2 soft boiled eggs
1 cucumber sliced
1 red pepper charred and sliced
2 red potoates boiled then peeled and cubed
2 radishes quartered
6 cherry tomatoes, halved
mustard vinaigrette with shallots and capers (red wine and olive oil)

instructions: arrange everything on a large deep plate and pour the dressing over it
serve (serves 2 generously)

Advertisements

Read Full Post »

%d bloggers like this: