– chioggia beets
– a rather sad head of iceberg lettuce
And the only way to save them from refrigerator purgatory was to give them the dreaded taillage treatment.
My cuts weren’t all that even but I’m getting better. And it made for a beautiful salad!
I also made a dressing with mustard seeds, lavender, the juice of the lemons, and this amazing Greek olive oil from Crete called Kastamonitsa, made by a family who owns a great restaurant in Victoria called The Black Olive. It’s spicy and grassy and a luminous chartreuse.
One of many glad reasons to have had a bit of time at home.