I served the salad with salmon, baked with a crust of the remaining pesto left over from the salad.
Just a quick note regarding the salad – I made my own basil pesto to use for the salad dressing (pesto, olive oil and lemon juice) because I just happened to have the ingredients to hand. I whizzed the pesto ingredients up in my blender which has been well-loved over the years (and in all honesty has probably seen better days) and doesn’t particularly like whizzing things to a ‘fine’ anything… but as I often find with cooking, this was rather serendipitous. The chunky, nutty texture of the ‘pesto’, once stirred through the salad, meant that another layer was added to the mix of flavours and textures in the salad, and it really worked well.
I even had a bit of the salad left over that I had for my lunch the next day, and it had kept surprisingly well (hadn’t turned limp and soggy as most salads do after a night in the fridge). I will be making this again, and using a chunky nutty pesto will be a must!