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To this gorgeous green base, I add protein: sprinkled roast seeds and nuts, or halved barely hard-boiled hen and quail eggs, slices of chorizo or bacon bits, leftover crabmeat or slivers of smoked salmon, crumbled feta or Parmesan, or peas and broad beans. For extra crunch, some croutons or pumpkin seeds maybe; for flavour, a few olives or artichoke hearts sott’olio. For sweetness, I add sliced pears and apples, or dried tomatoes or gherkins as a surprise.
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