This is the epitome of quick and easy. At first I didn’t even want to make an effort to write down the recipe. But like all good things, it’s worth it.
- 50 grams lettuce(sliced)
- 100 grams baby carrots
- Cherry tomatoes
- Alfalfa sprouts
- Smoked milkfish (canned) or Spanish sardines
- Your favorite salad dressing
The secret to cooking quickly is in the mise en place (preparation). When the ingredients are all set, it’s just mix and match that follows.
So for the mise en plas, you first have to blanch the carrots in boiling water. Then wash the cherry tomatoes and lettuce. Alfalfa sprouts are usually ready to eat produce but you can always rinse them first just to be on the safe side.
Now that your veggies are ready, you can start assembling your salad. Some people like to have more greens and others like more crunch. It’s your call.
On to the meatier side of this recipe: we have the fish. This is open to debate. But I chose canned smoked milkfish for this dish because I love smoked fish. It’s as simple as that. The thing is, smoking fish or meat is a tedious process. So at this point, I’m willing to cheat. *wink*
Place the fish on top of your salad and you’re done!
A note on lettuce
For the lettuce, you have a wide range of choices. I generally like romaine lettuce the most. But sometimes, it’s nice to add a little spunk into the mix. You can use both green and red leaf lettuce. You can also infuse a little bitterness by adding arugula or rocket leaves.