Antipasto salad is a regular favorite around here. Usually I produce a real red sauce Italian American style platter heavy with roasted peppers, peperoncini, artichoke hearts, garbanzo beans and all manner of jarred Italian staples. A weighty dish mascara ding as salad. Tonight this beautiful little gem lettuce was so fresh and alluring I couldn't bear to muddy it's sweet, clean flavor. So in addition to the usual cheese, salami, prosciutto and hard boiled eggs (thanks girls -- 2 eggs just in time) I tossed in fresh pepper cress from our garden, Persian cucumbers, and spicy Padron peppers quickly blistered in hot oil and tossed with Maldon salt (okay so there was a little cooking) and tangy vinaigrette.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.