Since Tuscan purple onions are not available here, I had to improvise a bit. Shallots are also relatively mild in flavour and I find they are not too overpowering when eaten raw. Soaking them in red wine vinegar helps take the edge off and gives just enough acidity to this salad. Since this dish only […]
I can’t wait for spring to get here. It seems like it is going to take forever. This simple yet delicious salad gave us a bit of sunshine and was very simple to prepare. Don’t hesitate to add Pecorino Romano shavings on top and only use your best olive oil for this salad. It certainly […]
I think this has to be an ancestor of the famous panzanella, the stale bread and tomato salad so popular everywhere. Here, you layer the ingredients nicely on top of bread slices that have soaked in a savory concoction of wine and herbs. Feel free to use any fresh vegetables you like and make it […]
I make this salad very often and I like to dress it ahead of time so that the mushrooms absorb the lemony vinaigrette. When you give them a bit of time in the vinaigrette, they lose their raw texture and become certainly more interesting. Don’t be fooled by what seems to be a strange mix […]
Boy, was I inspired by the Market this week-end and I came up with this salad. The sweetness of the beets is nicely complemented by the tanginess of the goat cheese and the acidity of the lemon juice. It was just perfectly balanced. I cooked the beets individually wrapped in foil on the barbecue and […]
Oh, burrata, where have you been all my life? This little parcel of extremely fresh mozzarella filled with a creamy center is usually served with ripe tomatoes, fresh herbs, pesto or as I did last night, over a salad. Remember to take it out of the refrigerator a good hour before serving at least for […]
For this salad, I simply cut up 3 celery stalks, 6 Lebanese cucumbers and added about three-quarters of a cup of cooked edemame. Feel free to add any other herb to your ranch dressing and adjust the quantity of black pepper. I suggest taking whole black peppercorns and crushing them coarsely with a […]
Ingredients: 4 or 5 cups bean sprouts 2 or 3 Lebanese cucumbers, cut in ribbons with a vegetable pealer (do not use the seeds) 1 red bell pepper or a few red chili peppers, thinly sliced 1 bunch of cilantro leaves 1 bunch of mint leaves, whole or roughly torn 1 big handful of roasted […]
With the leftover crabmeat I had from last night’s dinner, I was able to come up with this light and colorful idea for brunch. Crab and potato salad with dill and tomato concassé 2 or 3 potatoes, cooked, peeled and sliced 2 to 3 tbsp crème fraîche 2 to 3 tbsp fresh dill, chopped Leftover […]
Chèvre chaud This is a very easy dish to put together and yet, it is sophisticated enough to entertain. I usually do not add any sugar to my vinaigrettes, but here, it help balance the tanginess of the goat cheese and the apple. Hope you like it. Ingredients: 4 slices of fresh goat cheese, about […]
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