Tuna and cannellini

Eastside Road, April 9, 2012—

SALADS: SALADS ARE CENTRAL to the way we eat, as you may have noticed. Usually they're green salads, but not always. Today's dinner was two salads, nothing more — well, dessert: I'll get to that.

The first salad was one I usually associate with hot weather, and that's definitely not where we are just yet, though the soil's warming up, the apples are in full bloom, and I've noticed a couple of iris about to bloom too. The salad was a simple one, but you need really good ingredients. And a can opener. Two cans of cannellini, one can of tuna — tonight we used bonita. Combine them with a thin-sliced white onion, olive oil, and a little salt, a little finely chopped parsley and celery. That's it: one of the Hundred Plates.

The other was the daily green salad. Dessert: vanilla ice cream and tangerine ice — a Fifty-Fifty without the stick.

Cheap Pinot grigio