these were leftovers that we had for lunch. the salad was something i saw on david tanis’s column and the turnips just looked so good at the farmer’s market.
asparagus and augula salad
shaved asparagus
arugula (this was sold in a nice big bunch with its roots at the farmer’s market)
shaved parmesan
olive oil, lemon juice, salt and pepper
japanese turnips
for these i just tossed them with some miso that i blended with olive oil and pepper then roasted for 30 minutes. we ate them cold with the salad the next day.
escarole and chicken salad
chopped escarole leaves
cold chicken
parsley and dill
green onion
lemon juice and zest, olive oil, salt and pepper
egg salad tartine
boiled eggs (into boiling water for 8 minutes)
mayonnaise
salt and pepper
nicoise olives
parsley and dill
minced shallot
fish porridge (after bea)
homemade chicken stock
water
jasmine rice
cod
garnish with salsa and cilantro (below)