We are at the peak of the local veggie season, so let’s celebrate with a colourful and satisfying salad chock full of goodies. Start with fresh, local and organic red & green lettuces, add cherry tomatoes, a bit of purple onion, creamy avocado, fresh herbs and some toasted pepitas. Then top with slices of roast chicken breast, crispy bacon, blue cheese, hard boiled organic eggs and a dijon & red wine vinaigrette to bring it all to life. Served with a some homemade sourdough toasts, it’s summer on a plate.
Available veg’n* and/or gluten-free
(*seared mushrooms & broiled marinated tofu)
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.