I made a second harvest of lettuce for Friday's dinner — two nice heads of little gem. These two were volunteers that I transplanted from the other side of the raised bed.
Ingredients for dinner laid out next to the barbecue: olive oil to brush on things for the grill, salt and pepper, eggplant, onions, mushrooms, haloumi, little gem, pecans.
The salad was doubly special because it included wild-harvested morels. They are delicious grilled.
I made the salad similar to how I made the deer tongue salad. After the grilled vegetables cooled, I added a little olive oil, a little local honey, a dash of Kikkoman and pepper. Grill-toasted pecans and grilled haloumi were tossed in too.
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