The Sunday salad

On Sunday, lunch usually occurs around 3:30 p.m, give or take an hour. It is our big meal of the day, and while you'd think that the salad would be our most creative, often, it's not. Interestingly, the Sunday salad is a salute to anold favorite, depending on what's in season. For example, when Seckal pears are in abundance at the local grocery, our Sunday salad will certainly feature thinly sliced wedges of these little gems.

This week, the Sunday salad was one of the regulars. Here's the lineup:

• Organic spring mix of red and green romaine, green oak, lolla rossa, baby spinach, red chard, arugula, and beet tops
• Marinated artichoke hearts
• Cherry tomatoes
• Sliced red seedless grapes
• Blueberries
• Sea salt
• Oregano
• Basil
• Ground pepper

The salad is tossed with Italian red wine vinegar and extra virgin olive oil. Once on the plate, it is sprinkled with freshly grated Parmigiano-Reggiano cheese. The meal becomes a true feast when complimented by rolled cold cuts of parmesan-pesto ham and toasted Tandoori naan. Take your time, pop in an old favorite movie, pour some good wine and savor a great salad on your day of rest.