It’s hot here and there’s not much incentive to go anywhere, even to the Friday market in Lautrec–to pick up a fish.
There are two left over stuffed peppers in the fridge that are ageing well!
And three little gem lettuces under wraps.
So–stay home and…
Gently heat through the peppers and free-up the crisp baby gem (sucrine) lettuces.
Discard the outer layers–quarter, wash and spin them and spread them on a pretty plate.
Scatter over slivers of red onion, some juicy black olives (optional) and a few anchovy pieces.
Dress with a swirl or two of best olive oil–our friend Keith’s wonderful Tuscan oil (http://www.boggioli.com/)–a couple of pinches of sea salt and a shake of the red wine vinegar bottle.
To continue the olive oil theme and with fond memories of my first taste of food cooked in extra virgin–for that’s what it must have been back then in 1953 in Lloret del Mar
–I fry an egg each, in more of Keith’s oil.
Please, nobody tell him I used it for cooking though!
We sit outside in the heat, cooled by a breeze, with a glass of crisp pink toasting my parents–intrepid Molly and Tony–for bravely taking me and brother Peter to Spain’s Brava coast, an amazing sixty years ago.
Robin Ellis 
an interesting lunch!
You were so fortunate to go there 60 years ago. Love the simple supper too.
Not sure about the anchovies, but everything else looks very tempting! Trying to figure from the photo what our counterpart in the States is to the sucrine lettuce. baby romaine? btw, I made a mango/avocado/jalapeno salsa to go with your roast pork tenderloin recipe. Everyone loved it! 🙂
Not to worry, your secret’s safe with me. I’m sure Keith won’t hear a thing about it. Did your folks take that picture of the coast? It’s beautiful.
We couldn’t find a family shot–we looked.
Hi Robin. I think we have a lot food wise to thank the Spanish for,not just their beautiful country and the chance to recharge our batteries during the long cold British winters.
Lovely! Delicious Robin and a delightful sense of warmth and summer on a misty Shetland day. When I was young olive oil was only available from chemists and generally bought for grim ‘ear maintenance’ reasons – or in my case, for polishing my beloved tortoise’s shell. I too cook in special Olive Oil and disagree that it loses it’s flavour and that bog standard stuff will do. Am rather pleased to learn you do too. it’s great to have the glimpse of sunshine from your posts when we in the North are currently being denied 🙂 Best wishes to you and Meredith.
Best to you too, STELLA.
I’m glad somebody else appreciates a crisp pink wine. I find it not only pleasing, but among the most versatile of beverages…