But none of it was feeling quite right.<\/p>\n
Then I remembered salads I’d made in summers<\/a> – and springs – past, with roasted vegetables on a bed of lettuce or other greens, with maybe a little extra dressing, or maybe just lemon juice to go with the oil the vegetables were roasted in.<\/p>\n So, that’s what we had – the sprouts were tossed with a lemon vinaigrette – lemon juice, mustard, honey, olive oil – and the last of some grated Parmesan from a container lurking in the fridge. I roasted the cauliflower and a couple of carrots and half a shallot, sliced, in not too much oil. I topped the dressed sprouts with a big, chopped, hard boiled egg – somehow the box I got from Pecatonica week before last seems to have been jumbo rather than large eggs – and a handful of the cherry tomatoes sliced in half.<\/p>\n I made a few crostini that we topped with goat cheese and sun-dried tomato pesto, and it was a delightful dinner. The kid had seconds of the salad and finished it off before I could even worry much about how wilty it might get overnight.<\/p>\n A Wednesday salad supper from the last day of May or early June of 2017, or so Instagram<\/a> tells me.<\/p><\/div>\n <\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2018\/04\/saladsuperMay3117.jpg\")