I make a salad for lunch just about every Sunday. The reason: All those lovely bits and pieces of meat, fish, poultry, cheese, vegetables, pasta, grains, beans, and greens in my refrigerator left over from the previous 6 days. I call this my compost salad (for obvious reasons), but a more elegant appellation is salade compose (with the accent over the final e). I usually dress a savory salad with the vinaigrette I already posted on food52.com. —Leslie_
cooked cous cous
finely chopped red, yellow, green &/or orange bell peppers
leftover grilled or roasted beef, lamb, chicken, fish (salmon and tuna are delicious) shredded, chopped, or minced
finely shredded/chopped salad greens, such as endive, radicchio, treviso, romaine, Boston bib, etc.
hard boiled egg, chopped
ripe avocado, diced
celery stalk, chopped
fennel stalk, chopped
scallions (green and white parts), minced
minced fresh herbs (chives, dill, parsley, cilantro, tarragon, or other herb to suit the mix)
small olives (nicoise, picholine, etc.)
OPTIONAL: sunflower seeds or toasted pine nuts
OPTIONAL: crumbled goat or feta cheese (do not use if including fish as an ingredient)
In This Recipe
Place all the ingredients except the optional seeds/nuts in a large salad bowl, toss to incorporate all the elements, dress with vinaigrette, toss again (sprinkle with seeds/nuts if desired) and serve.