I looked at the plate (here is the story about the plates), and the first thing that came into my mind was that I wanted to serve the salad on it. Creamy, a lá Caesar salad, but not Caesar. The peas (from the recipe here) do make it taste much better, but if you have no time too cook them, just use drained, canned ones.
40 g spinach
40 g lettuce mix
1 small head romaine, torn into leaves
1 large ripe avocado, cut into thick slices
handful of chickpeas (recipe)
5 anchovies, chopped
1 tsp Dijon mustard
1 egg yolk
15 g peeled garlic, crushed
2 tbsp lemon juice
50 g parmesan cheese, finely grated
60 ml light olive oil or grape seed oil
sea salt to taste
freshly ground pepper to taste
Make the sauce. Place all the ingredients, except oil, into a blender and blend until creamy. Then, while the motor is running, slowly, slowly add oil. If you add it too quickly, it will separate, and you are trying to achieve an extra creamy sauce. Blend until the sauce is thick, but still pourable. Taste and add salt to your liking.
Place spinach, lettuce, avocado and romaine into a bowl. Add sauce and mix (don't add it all at once, because it might be too much). Put in a serving bowl and add peas. Serve.
Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s