My friend MrsL, an overachiever if there ever was one (combination Huge Hollywood Job/Brilliant Stepmothering/Blogger/Excellent Chef/Impossibly Elegant), has given us a very good idea for an easy lunch. Her story is somewhat shocking, but then again, this is Hollywood.--MsW
|MrsL & MsW|
MrsL says: I was once turned away from a dinner party for the sake of aesthetic. A very fancy Hollywood producer invited me over on a Saturday night. I asked if I could bring my live-in boyfriend of many years (now husband) and was told there was no room at the table. Specifically, he told me there were eight matching chairs at the table and a ninth mismatched chair would upset the balance and look of the dinner party. From that moment, I decided that even if I had to wobble a plate on my knee while sitting on the lap of a guest, I would never turn anyone away. So when a friend from London showed up on my doorstep for Sunday lunch with three extras in tow, I simply dove into the pantry and punted. Here are two fresh, crisp and satisfying brunchy/lunchy salads that can be made quickly and always satisfy. One is a cheat version of my favorite summer dish: Tuscan white beans with seared ahi (this one relies on cans of both). The other is a fresh, easy compliment to the tuna...
|One of MrsL's fabulous al fresco lunches|
|white bean and tuna salad|
White bean and tuna salad:
2 cans white or cannelini beans - drained
2-3 cans white or albacore tuna - drained
3-4 persian cucumbers
1 bulb fennel
fresh rosemary from the garden
fresh italian parsley
juice of 1-2 lemons
generous amounts of olive oil
Chop all veggies and herbs and mix with beans and tuna. Dress with lemon, oil, salt and pepper.
Farro salad w/ Feta
Fresh tomatoes - preferably heirloom cherry
Fresh Italian Parsley
Any other fresh herbs (oregano, thyme, tarragon)
Quick squeeze of lemon juice
Pinch of sumac (optional)
Crumbled sheep or goat feta
Cook the farro according to the directions on the package. Chop the rest of the veggies and herbs and toss in olive oil, salt, pepper and a quick squeeze of lemon (not as much as the other salad - just a dash for brightness). A pinch of sumac is optional. Top with crumbled feta and mix just before serving.
Serve both salads with crusty bread and a gorgeous cheese platter. Voila! Instant weekend lunch!!!