Working from home has many, many benefits, one of which being the fact that when you’re hungry, there’s no quandry over going out or ordering in—you simply march downstairs and make the best of the refrigerator situation. Sometimes the situation requires drastic, non-glamorous alternatives (a big bowl of stove-popped popcorn is my standby) but sometimes the fridge opens lush and overflowing like an Energy Star-rated cornucopia.
Like today, when it yielded this salad of peaches, figs, corn, carrots, green beans, arugula, cucumber, parmesan and proscuitto. I would say chop and top with your favorite dressing, but I think the secret is not to. I hardly ever put dressing on my salads anymore since the Arbequina olive oil from the Cheese Store of Silver Lake handles the job so delicately all by itself.
