"Salad"

All summer long, my husband's and my most frequent dinner is what we just call Salad, using fresh-gathered soft leaves from our garden.

Salad contents: Soft leaves: leaf lettuce, butterhead lettuce, baby chard, arugula, watercress, mustard greens, baby sorrel, purslane, et cetera Crisp leaves: romaine, iceberg lettuce, Belgian endive, radicchio, et cetera Shredded cooked or smoked meat-- we most often use dry-marinated smoked chicken Fruit cut bite-sized: strawberries, blueberries, blackberries, mango, apple, pear, peach, et cetera

Dressing: Salt Mixed ground peppercorns Wet or dry mustard Good olive oil and a fruity wine vinegar, in equal quantities

Mix or shake and toss with the salad, to taste, to coat the leaves, fruit, and meat.