Parsley egg salad + Quick pickled fennel
I never realized that I would be a fan of the big salads—you know—egg salad, chicken salad, potato salad. I'm not sold on potato salad, but with the others, the right mixture feels just a bit fancier than a regular sandwich. Perfect lunch fare, if you ask me. You don't need to serve this on bread; I really enjoy it with these homemade crackers for a little bit of crunch. It packs well, and can be prepared a day or so in advance. I make a batch of the fennel an hour or so before lunch and eat it the over next few days with crackers, cheese, or this egg salad. The flavor becomes even more complex (and tastier) overnight, so I'd recommend making it in advance if you're able to do so.