Summer Salad


Friday is the end of the fridge week here at Chez O, so I made a big salad (with some gifts from our generous gardening landlady) to share.

In the minimalist spirit of Mark Bittman, here’s a suggestion of a recipe.

Mix black beans with corn off the cob, diced fresh tomato, diced roasted chicken breast, and a simple vinaigrette (olive oil, balsamic vinegar, honey, Dijon mustard, and chili pepper flakes). Serve over a bed of fresh bitter lettuce, romaine, arugula, and fresh basil. Season with salt and freshly ground pepper.


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