Italian salad. Salami, prosciutto, cherry tomatoes, roasted peppers, calamata olives, red onion, little cubes of taleggio, chiffonade of basil, oo&v dressing over little gem and radicchio.
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Tomato and smoked pork product salad!
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Back home and a double header to address my vegetable craving.
Fennel and arugula with lemon, olive oil, and parmesan for the first.
Zucchini “carpaccio” with all the same things plus lots of pepper for the second.
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A big fennel and arugula salad, dressed with lemon pesto (TJs) thinned with rice vinegar and olive oil — worked like a dream, didn’t have to zest or grate anything!
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Clicking knife & fork in recognition of your bravery, topping with those sardines. Flaked tuna or (skin off) salmon fillet is OK for us - nothing skin-on or mostly whole.
I love sardines and I got that habit from my dad since he and I were the two sardine lovers in the family. I rarely put them in the brown bag lunches I take to work since my coworkers complain about the smell. When I do take them for lunch I will sit in a well ventilated area like a food court or if the weather is nice I will sit outside. And if the fish I buy has the skin on it, I will eat it too.
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Sardines are great on salads.
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Actually there is a sardines subreddit on reddit which I am following 
I love this Caesar Salad dressing (immersion blender) from Serious Eats:
https://www.seriouseats.com/caesar-dressing-recipe … I don’t add anchovies to the dressing because I don’t like the fishy smell. I use grapeseed oil and olive oil. I made homemade croutons and added
1 anchovy to the salad for my neighbor. I don’t add parm to the dressing, just the salad. Recipe says it lasts 5 days but I’ve used it for longer time and am fine.
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Tell me about the dinner salad! It looks like a few of my favorite things!
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It’s a modified Cobb 
Green onions
Tomatoes sprinkled with a little salt then drained
Gruyère
Avocado chopped and tossed with fresh lemon juice
Hard-boiled Eggs
Local bacon fried crispy
Fresh torn basil & dill, olive oil, white balsamic and black pepper
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I made this tonight, using farro. Delicious. BIG approval here. Thanks again for the recipe.
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You’re welcome! I agree farro is good - it’s one of my favourite grains.
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Deconstructed celery salad with blue cheese dressing.
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Another day, another Caprese with Aldi’s burrata and local tomatoes. Basil might be from the FM, too. Can’t remember now.
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The NYT corn salad with tomatoes, basil and cilantro.
A wonderfully bright, flavorful combination. I added parsley and feta. Sorry, all out of gift links for July 
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