The great salmon caper

This was one of Kenneth's favorite salads. There were a little bit of arugula, lettuce, canned mandarin orange slices, sliced strawberries and walnuts. And smoked salmon wrapped around a bit of soft cheese and a few capers.

Capers are really quite interesting. They're pickled, but they add a little sharpness to whatever they're added to. We did a bit of research, and it turns out that capers we eat are the pickled buds of the caper plant. The plant itself is a shrub native to the Mediterranean. If you're going to go out and buy some capers, the smaller the buds the more expensive they'll be. Non-pareils are the smallest capers, while grusas are the largest.

Oh, in case you're looking at the photo and wondering, yes, sometimes we eat our salads with chopsticks. If you cut the green leafies into really fine strips, it's like eating noodles.