Tried to be virtuous at lunch today with a salad, in anticipation of a meaty dinner.
Riff on panzanella, but just a little bread and lots of vegetables. Shaved fennel that survived freezing in my vegetable drawer, yellow grape tomatoes from the farmers market, shallot, and a red wine vinegar and olive oil dressing. I added a bit of fresh mozzarella just because, but it was unnecessary.
Bread component was a slice of homemade part-WW bread cut into croutons and toasted, which let it absorb the juices nicely.
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