Eastside Road, July 28, 2018—
IT HAS BEEN a favorite go-to for many years now, especially in the summer, this simple salad, originally I think Tuscan. You can make it with canned beans, though Cook prefers to use dry cannellini, soaking and cooking them herself.
The tuna could also be cooked at home, I suppose, but there hardly seems any advantage to this; we always use good canned tuna. And Cook thought we had such a can in the pantry, but at the last minute discovered it was smoked tuna!
The result was, well, not salubrious. But perfectly edible. With the beans and tuna, chopped raw onion and celery; salt; perhaps some herbs…
Green salad with shallot vinaigrette; berries and ice cream.
🍷Cheap pinot grigio
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