A couple of cooked octopus arms needed a purpose. Working from home called for a quick kind of lunch. A salad is always a good choice.
My good friend gave me a jar of her freshly homemade pickled cauliflowers three weeks ago and told me to let it sit in the fridge for a while unopened. Now was the best time to taste them. Crunchy and vinegary and a little bit spicy. Some of these small florets went in the salad with a hand full of brown Kalamata olives.
Early in the morning before work, I sliced a red onion in very fine strips. With salt, sugar, vinegar and a little water I left it to pickle until noon. The pink color was amazing. Tge onions went into the salad as well.
Dressing:
3 tbsp olive oil, juice 1/2 lemon, Swedish lemon salt and black pepper
I served the salad with buttered hot toast.
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