Dinner for one tonight was a salad, loosely based on a recipe in Fine Cooking magazine. I like herbs in my salad, but rarely add peas – it adds a nice flavor and texture. And salad doesn’t need a fancy dressing, either.

An egg, fried in the fat left over from crisping some bacon, adds some heft and protein to the salad. This is a nice template for any seasonal salad, really, and it’s ready in just a few minutes.

I used a mix of greens that I had on hand – general mixed lettuces and arugula (both regular and wasabi arugula). The wasabi arugula adds a bit of a bite. If I was more hungry, I might have added another egg on top.

• Summer Salad with Peas, Parmesan, Fried Egg & Bacon (Fine Cooking #141)