My salade niçoise

Baby cos
Butter lettuce
2 hard-boiled eggs from Ricky’s backyard chooks, quartered
One chopped anchovy
Few Portuguese olives
Few capers
Sliced green capsicum
Sliced cucumber
Small tin of tuna in brine, drained
Light drizzle of olive oil
Salt and pepper
2 small slices of toasted rye, crumbled

Oh, baby. What a lunch! What a yumbo salad it was.

Saw a recipe yesterday for salade lyonnais, and am tempted to create. However, I don’t trust myself not to go overboard with the grilled lardons / pancetta / bacon, or with the baby steamed chats, or with the tasty toasted walnuts and so on.

Perhaps by the time I can pop down to the shops for the ingredients, probably on the weekend, I will have developed sufficient self-control. Let’s hope so.