Sake and Salad

A satisfying, straightforward meal that looks more spring than winter.  Foraged watercress was available at the Ballard farmers market on Sunday.  Bags of stinging nettles made an appearance as well; cue Jimmy Conners fist pump.  

The ‘cress was washed well and cleaned.  Some of the bunches had abundant peppery leaves on large woody stalks that are not overly pleasant to chew.  

Chives were minced. Soft, chalky goat cheese chunked.  All were tossed with lemon juice and a green, peppery Tuscan olive oil.  

The chicken sausage had been grilled the night before.  There was nothing more to do with it except slice thin and serve.

The Kurasawa sake was picked up during lunch today.  I don’t have an extensive knowledge of sake.  I remember this label.  It is round and dry with a slightly herbal finish.  

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