After washing the cherry tomatoes, he cut them in half and placed them in a white porcelain bowl. He chopped up red chili peppers and red onions and added them as well. Next came strips of Italian salami, chickpeas, and sliced Edam cheese, followed by some chicory for a hint of bitterness. Oh, and chopped romaine lettuce. Then came the dressing—minced garlic, a little Spanish sherry vinegar, chili sauce, white sugar, and olive oil, all stirred together. Once the dressing was poured over the salad and mixed evenly, a delicious appetizer salad was complete.
Meanwhile, fresh salmon was being slaughtered and scaled by the Invisible Servant. Its backbone was removed, and the bones were pulled out. After the fatty salmon had been lightly seasoned with salt and black pepper, it went into the pan skin-side down, sizzling atop a thin layer of scorching melted butter alongside unpeeled garlic cloves and whole sprigs of rosemary. The instant it hit the pan, the heat and fat filled the entire kitchen with the aroma of fish. It was an extremely simple dish, perfect for dinner. Salomon cut two lemon wedges onto a round plate and placed the just-cooked salmon beside them.
Of course, the salmon was accompanied by expensive lobster. The cooked lobsters Salomon had selected were on the smaller side, but their meat was tender and fresh. He chopped the chilies, added a little salt, minced garlic, and a handful of chopped parsley, then crushed and mixed the ingredients together. He blended them with softened room-temperature butter, spread the mixture over the halved lobsters, and pressed it down firmly. After that, he froze the lobsters with the Frost Ray spell to harden the butter again, then placed them cut-side down in a searing-hot frying pan.
These delicacies made the dinner all the