"This is more of an assembly job than real cooking" moaned Bosun Gravy as he washed a bag of mixed leaves.
"Cut your cackle and get half of the bag in that there salad bowl" said I as I quartered a punnet of cherry toms and finely sliced a red onion. The onion and the tomato both went into the bowl for a stir about with the salad leaves while I made the dressing with the oil drained from a can of anchovies, a lemon and a teaspoon of Dijon mustard. The dressing is then poured over the salad and given another stir.
This serves three easily Plate up the salad and arrange the anchovies decoratively on top.
To finish grill some of those thin chicken fillets that come in packs of six from Sainsbury, then arrange those over the salad. Top off with a good sprinkle of Parmesan cheese.
To drink oh a glass of chilled Frascati would be lovely.
