My goodness wasn’t it a gorgeous day today? The sky was clear blue as far as the eye could see, and it was hot! Well, it was about 17 degrees C which is pretty hot for March in Yorkshire. We seriously considered having lunch in the garden, but reflected that it was going a bit too far, so opted instead for eating at the painted yellow table in the south-facing room at the front of the house.
To celebrate the sunshine and warmth, we had grilled tuna steaks and this lovely summer salad. It hardly qualifies as a ‘recipe’ but I share it here because its perfectly simple and can be thrown together in 2 minutes.
Just throw an assortment of salad leaves into a pretty bowl. Add black olives, preferably the ones in olive oil rather than the Greek ones.
In a small bowl put some chopped fresh marjoram leaves, a finely chopped clove of garlic, 1 tbsp of red wine vinegar, 3 tbsp olive oil, the juice of half a lemon, crushed sea salt flakes and ground black pepper. Whisk it up with a fork to blend, then toss it into the leaves and olives. Add a few shavings of pecorino staginata or Parmigiarno Reggiano.
Serve with chunks of sour dough bread to mop up the dressing and the juices from the grilled tuna.