This isn’t so much a recipe as a setting out of groceries! It’s one of my favourite summer light lunch salads and very adaptable to whatever you have to hand.
The one I made today, for two of us, used :
8 asparagus spears
Assorted salami (this was Felino and Coppa di Parma),
Mixed spinach, watercress, rocket and lamb’s lettuce leaves
Simply prepare the asparagus by snapping the spears at the woody section and laying out in a griddle pan. Drizzle with garlic olive oil and season with freshly ground black pepper.
Lay the salad leaves and then the salami on the plate while the asparagus cooks, and place the cooked asparagus on top of the salami.
Dress the plate with extra virgin olive oil and balsamic vinegar.
You could add a softly poached egg and a grating, or shaving of parmesan cheese if you want to. I often do!