Fridge Foraging: Simple Lemon-Caper Salad

Any time we're about to go out of town, I always struggle in finding the balance between filling the fridge and buying just enough so that we don't starve (it's usually the later). Such was the case last evening. With bare-bone options to pick from I needed something easy (so tired), filling (didn't want to snack later) and flavorful (a given). Particularly, I wanted something salty. Capers and a simple lemon dressing hit the spot. Never underestimate the random contents of your fridge.

To call this a recipe is almost a joke, so here are my salad components if you’re hoping to recreate this simple and refreshing dish.

you’ll need…

Romaine or butter lettuce

1 can of chickpeas, drained and rinse (this is important—don’t skip)

2 tablespoons of capers

a handful of any fresh herbs you may have on hand (I used flat Italian parsley but dill would be great as well)

1/2 of a lemon

1 tablespoon of olive oil

fresh ground black pepper (a few cranks)

quality sea salt (I love Laguna Salt Company's selection. I used their Summer Salt. It seems silly but quality sea salt is a small indulgence that makes a big difference. Don't cook with it, just use it when ingredients and finishing a dish really matters. And a little goes a long way.)

to make…

Dump vegetables into bowl, squeeze in lemon juice, drizzle with olive, finish with sea salt and freshly ground black pepper. Toss, serve, eat. I’d imagine this would pair beautifully with poached shrimp, grilled salmon and chicken, or even tuna salad if you want to make it a heartier meal.

#salad #chickpeas #capers #lemon #parsley #healthy #easy #fridgeforaging