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Because in food I trust. In all forms and shapes. 

All green salad

All green salad

This is an ultimate spring-summer salad. Green, crunchy, crispy, juicy, fresh and still creamy. Super simple to make, super tasty; the only thing it needs is a good slice of sourdough bread and, for some, chilli flakes. And yes, a glass of champagne.

Ingredients

sauce:

4 quail eggs
1 tsp Dijon mustard
1 peeled garlic clove, crushed
smoked sea salt to taste
freshly ground black pepper to taste
1/2 organic lemon zest, finely grated
1/4 tsp smoked paprika powder
60 ml grape seed oil
1 tbsp lemon juice

salad:
1/2 tbsp sea salt
200 g sugar snap peas
200 g broccoli florets
100 g peas
250 g cucumber with skin on, in pieces
1 big, ready to eat avocado, in pieces
handful of rucola
12 slices of prosciutto
4 radishes, thinly sliced

Prepare

Make the sauce. Place all the ingredients, except oil, in a blender and blend until incorporated and creamy. Then, while the motor is running, slowly, slowly add the oil.

Don't hurry, or the sauce will split.

Boil water in a pot just so that it starts to bubble. Add salt, more than usually (that will keep the colour). Prepare an ice water bowl. Add the sugar snap peas and broccoli to the pot and boil for 2 minutes. Add peas and boil for 1 minute more. Drain and quickly put in the ice water. Let them cool (that will stop the cooking and they will stay crispy). When they are cold, drain. When more dry than wet, mix with the sauce, cucumbers and avocado in a bowl. Put on a serving plate. Sprinkle with radishes, meat slices and rucola. Add some pepper and serve.

 

Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s

Ingredients

sauce:
4 quail eggs
1 tsp Dijon mustard
1 peeled garlic clove, crushed
smoked sea salt to taste
freshly ground black pepper to taste
1/2 organic lemon zest, finely grated
1/4 tsp smoked paprika powder
60 ml grape seed oil
1 tbsp lemon juice

salad:
1/2 tbsp sea salt
200 g sugar snap peas
200 g broccoli florets
100 g peas
250 g cucumber with skin on, in pieces
1 big, ready to eat avocado, in pieces
handful of rucola
12 slices of prosciutto
4 radishes, thinly sliced

Prepare

Make the sauce. Place all the ingredients, except oil, in a blender and blend until incorporated and creamy. Then, while the motor is running, slowly, slowly add the oil.

Don't hurry, or the sauce will split.

Boil water in a pot just so that it starts to bubble. Add salt, more than usually (that will keep the colour). Prepare an ice water bowl. Add the sugar snap peas and broccoli to the pot and boil for 2 minutes. Add peas and boil for 1 minute more. Drain and quickly put in the ice water. Let them cool (that will stop the cooking and they will stay crispy). When they are cold, drain. When more dry than wet, mix with the sauce, cucumbers and avocado in a bowl. Put on a serving plate. Sprinkle with radishes, meat slices and rucola. Add some pepper and serve.

 

Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s

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