Goodness know we've never turned our noses up at a sandwich piled high with meats and cheeses and dressed with an herb-spiked mayonnaise. But sometimes even we crave something different, and this all-veggie sandwich does the trick -- particularly at the end of a long work day. Prepare the filling on Sunday afternoon, refrigerate it and let the flavors marry overnight, and treat yourself to a hearty but simple dinner on a "meatless Monday."
Summer means one thing in this household: grilling. And with spring now in full swing and Memorial Day fast approaching, we can't help but spend our weekends at the grill. These grilled peppers confidently hold their own as a side dish, but you can also fold them into sweet corn salads, dice them into fresh salsas, or slice them into rings and scatter them over leafy greens.
We’ve just returned from a Boys’ Weekend at the shore, where Owen tore up the boardwalk like a mad man, excitedly pointing out the gulls and the sand and flirting with every female jogger that passed us. (This flirting is a skill he’s become frighteningly good at.) Those active mornings eventually yielded to more leisurely afternoons on the porch, and this is the lunchtime salad that bridged that gap. We topped it with a bit of thinly sliced grilled chicken, but it’s just as tasty on its own.
As with most salads, this one’s pretty flexible, so feel free to substitute whatever produce you have on hand: basil, mint, red and yellow bell peppers and jicama all would also be quite tasty here.
When we haven’t the time or the energy to pull together something a bit more involved, this quick meal hits every satisfying note – the unctuous yolk coats the sharply dressed greens and the prosciutto, studded throughout, provides exactly the right amount of salty crunch.
