An I’m-Not-Cooking-Tonight Summer Fennel Salad

Approximate quantities: 4 fennel bulbs, thinly sliced; 2 d’anjou pears, thinly sliced; About a 1/2 cup maracona almonds, chopped and about 1/2 cup parmesan, shaved or grated dressed with the juice of 2 lemons, a sprinkling of a citrus white wine vinegar or I any simple, neutral vinegar, like apple cider, olive oil, salt and pepper

It’s also good with 1/4 cup or so of parsley, roughly chopped, but not necessary

It’s better if you can make it ahead and let it sit in the fridge—the fennel gets more tender, everything absorbs

Serves 2 as a main, 4 as a side

A Thanksgiving Leftover Salad

Approximate quantities: 12 ounces washed baby spinach; 2 cups roasted sweet potatoes; 2 cups garlic green beans, roughly chopped; 2 cups roast turkey breast, roughly chopped; 1 cup of croutons, or leftover stuffing, roughly chopped or crumbled by hand into small pieces; 2 tablespoons dried cranberries; 2 tablespoon marcona almonds, finely chopped; drizzled with mustard vinaigrette