Tag Archives: Salad

Frenchie and an Ode to Summer

27 Aug

Traveling by plane high above the clouds warmed up by an unobstructed hot summer sun through the small oval window.

A morning walk barefoot in the grass – a garden in July by the ocean.

A southern dinner party at a friend’s house surrounded by lush trees and summer noises.

A green coconut milk pistachio ice cream scoop in a red bowl one afternoon on the balcony.

A thin book eagerly devoured, a poem by Wilde, on a bench in a Mexico City park. The Ballad of Reading Gaol.

A red plum tart with Grand Marnier cooling in the shade next to a plastic container of freshly picked blackberries.


First summer in Charlotte. First summer in a new region.

Expectations, hesitations, and the unknown. Will it be as hot and humid as described?

A time for adventures and discoveries through the neighborhoods – familiar ritual of exploring a new city as if I was traveling.

The sunlight catching the shiny plants on the beautiful southern porches.

Exciting moments as everything around me becomes more familiar.

A quick birthday getaway to Charleston, SC where the humidity and scorching heat could not be avoided.

An escape back in time.

An enchanting condensed world with so much charm.

It felt as though I was back in Boston for a weekend – with a southern twist.

Cobblestones, colorful old doors, gardens, bicyclists and a cosy atmosphere.

Trekking calmly through the small streets expecting the unexpected.

Quel charme !

And did I mention that the food alone is worth a visit?

Husk, F.I.G. or The Cocktail Club captured my taste buds and proved to be wonderful additions to the birthday plans.

In keeping with the southern destinations – going a bit further south, it was time for this couple to get married.

Back in Mexico to explore the big city.

I don’t know if “sprawling” could well describe the feeling of walking in the city. Giant maybe?

Energized and colorful.

Historic and very modern.

And this slight cool breeze I did not expect.

The reception matched the local colors.

Shrouded with love and great friendships with the sprinkling of Mexican food.

Creating the pages of memory lane one twinkling eye after another.

And we all felt it when it was over – can we do it all over again?

And summer wouldn’t be the same without the simple small pleasures of watching the sunset in Newport, RI or marveling at a farm in southeast Wisconsin.

It feels as if you’re seeing with your whole body.

A certain complicity with the other onlookers – not our first sunset but it could very well be.

Simple dinners too. The French are keen on fresh, light and colorful summer meals.

A cold red and golden beet salad with garlic and curly parsley.

The traditional summery grated carrot salad with olive oil and a dash of lemon juice.

Et pour ce soir ? Une autre salade de carottes râpées !

And every week a new twist to the salad – juste pour essayer, to give it a try.

Et bientôt l’automne…

But summer kept me busy.

More than just a taste of it, summer came, settled and enthusiastically made me embrace it with each mouthful, scenery and encounter.

And what best way to enjoy summer but on the grass with a picnic basket and the love of your life?

Merci l’été…

Grated Carrot Salad with Black Radish and Fennel

12 oz (350 g) of carrots (about 3 big carrots) – peeled

1 black radish (8 oz – 200 g)

1 fennel bulb or 2 small bulbs (5 oz – 125 g) – cored

7 Tbsp of olive oil

the juice of 1 lemon

1 teaspoon of Champagne vinegar

sea salt and pepper

4 Tbsp of curly parsley – chopped

1 Tbsp of tarragon – chopped

With a food processor, grate the carrots and black radish. Place the grated vegetables in a bowl.

With a mandoline, thinly slice the fennel bulb (1.5 mm – 1/16″). Set aside.

Prepare the vinaigrette and whisk the olive oil with the lemon juice and vinegar as well as the sea salt and pepper.

Pour the vinaigrette over the grated vegetables and mix until well coated.

Add the slices of fennel on top, cover and place in the fridge until cold or ready to serve.

Before serving, add the herbs, mix and serve.

Frenchie and the Mint-Infused Quinoa Tabbouleh

7 Jun

The move to Charlotte still fresh in my mind and France was already calling me.

A quick trip for a milestone birthday, a family visit and to recharge my French batteries.

And despite the gray, rainy, drab spring weather covering Europe throughout the month of May, we found the time to cook, visit, laugh, eat and use our umbrellas.

Many photos, memories and the story of a tabbouleh.

Magically, the sun came out at two distinct times during the trip.

As we were about to sit down for the birthday lunch – shinning brightly in the garden, calling us to delay lunch time and play in the garden.

And during a Parisian weekend as I explored new places and discovered new bites.

The feeling of being stuck inside when it’s cold and rainy outside.

The joy in everyone’s eyes when the call of the first sun rays hit the windows.

Tous dehors !

And with the amount of bouton-d’ors – buttercups – sprinkled in the fields showing us yellow dots all around, it was a celebration of all things yellow, happy and bright.

Despite all this, I still managed to enjoy the changing seasonal menu of L’Alchimie.

The quaint and quirky setting of Colorova Pâtisserie along with their tempting pastries.

The elegant design and honey-roasted pigeon at Le Quinze.

A very green matcha (green tea) financier in a newly opened 1950-1960s vibe Café Loustic for a quick goûter with my twin from another life – the lovely Lost in Cheeseland.

And an unusual mango éclair sprinkled with pansies at L’Éclair de Génie. When art meets food.

And then came the tabbouleh.

A secret but not-so-secret recipe.

Inspired by a recipe from “T.”.

A spring dish, a green plate, a yearly tabbouleh to prepare around that time of year.

A tabbouleh inspired by many springs. By a lifetime of many springs.

Rain, cold and gray – et si on faisait un taboulé ?

Yes, let’s make a tabbouleh! Un taboulé de couscous.

I knew I had to make something similar when I got home. A quinoa version.

And a southern maple cider vinaigrette with mustard was truly a good pairing as a way to celebrate new influences.

Mint-Infused Quinoa Tabbouleh with Peas and Maple Cider Vinaigrette

for 4-6

2 cups + 1/3 cup (553 ml) of water

50-60 mint leaves (whole) + 30 extra leaves (chopped)

3/4 cup (110 g) of peas, fresh or frozen

1 cup (200 g) quinoa, uncooked (white, red, or mixed)

1 Tbsp of summer savory, chopped

1 Tbsp of lemon thyme, chopped

1.5 Tbsp of flat-leaf parsley (or chervil), chopped

7 Tbsp of olive oil

1 teaspoon of strong French mustard

2 Tbsp of maple syrup, medium amber

4 Tbsp of apple cider vinegar

sea salt and pepper

4 Tbsp of unsalted, dry toasted slivered almonds

zest of 1 organic lemon (optional: add the juice of the lemon for an extra lemony flavor)

Prepare a mint herbal tea-like water as a base for cooking the peas and quinoa later.

Bring the water to a boil with 50-60 mint leaves in a saucepan. Boil for 5 minutes. Cover with a lid, remove from the heat and infuse for 15-20 min.

Squeeze out the excess water from the leaves with a spatula or a spoon and discard the leaves.

Bring the mint herbal water back to a boil. Cook the peas for 2 min, if frozen, or 3-4 min if fresh.

Strain the peas in a colander and over a bowl – do not discard the mint water and keep it aside in the bowl.

Run cold water over the peas in the colander to stop the cooking process. Set aside.

Put the mint water back in the saucepan. Rinse the quinoa throughly in cold water. Place the rinsed quinoa in the mint water and bring to a boil.

Reduce to a simmer, cover and cook until all water is absorbed – about 10-13 min.

When done, fluff the quinoa with a fork and let cool in a bowl.

Prepare the vinaigrette in a small bowl by whisking the summer savory, lemon thyme, parsley and oil together. Whisk until well mixed.

Add the mustard, maple syrup and apple cider vinegar, sea salt and pepper while continuing to whisk.

Pour the vinaigrette over the cooked quinoa and mix well.

Add the peas, almonds, remaining chopped mint leaves and the lemon zest. Mix delicately so the peas don’t get mashed.

Cover and place in the fridge for at least 2 hours before serving. Serve cold.

Frenchie and Los Angeles

4 Feb

Los Angeles as it has been described to me so many times before is a love-it-or-hate-it city.

Most comments and descriptive remarks I hear about L.A. tend to be negative overall – at least in my experience.

I happen to fall in the other category of people – I love it!

This time I got to stay in and experience the Los Feliz, Silver Lake, Little Armenia areas.

A radical shift from the most popular and touristy neighborhoods.

There is something about the city that makes me happy and smile.

It’s not the sun nor the weather.

It’s not the eclectic mood that resonates through the city either.

Its diversity.

Its liveliness.

The picturesque aspect of its undeniable allure.

Scenic it is!

And this is what makes me want to come back every single time.

The artsy and bohemian-like Los Feliz was a perfect new stop for me to discover.

A walkable area – I know, hard to believe in L.A.! – with hints of a moody Brooklyn, NY meets Italian tile roofs and Art Deco meets Adobe style homes.

Alluring yet still a bit scrappy.

Wonderfully luxurious yet very much bobo.

A sense of community in a city that sprawls across 469 square miles (1,215 km2).

And to fight the Boston winter blues, a fresh salad to remember coastal L.A.

Bursts of flavors with Balti seasoning, currants and a drizzled citrusy vinaigrette.

A salad to keep sunny memories alive until the next visit.

Zucchini Ribbon Salad with Toasted Pumpkin Seeds and Currants

serves 4

for the vinaigrette

1 Tbsp of olive oil

2 Tbsp of grapeseed oil

1 teaspoon of Champagne vinegar

zest and juice of half an organic lime

1 teaspoon of honey

half to 1 teaspoon of mustard

sea salt / pepper

a sprinkle of ground coriander

for the salad

4 Tbsp of pumpkin seeds

1 Tbsp of olive oil

1 Tbsp of Balti spice or seasoning

2 green zucchini – thinly sliced like ribbons

2 yellow zucchini – thinly sliced like ribbons

4.5 oz (127 g) of Gruyère – thinly sliced

2-3 Tbsp of Zante currants

2 Tbsp of flat-leaf parsley – chopped

In a medium bowl, mix all the ingredients for the vinaigrette. Whisk until the emulsion thickens.

In a small bowl, mix the pumpkin seeds with the olive oil and the Balti spice until well coated.

In a small hot pan over medium heat, toast the pumpkin seeds until “noisy” – 2-3 minutes. When you hear them pop, put them back in the bowl and let cool.

Arrange the zucchini slices on a plate with the Gruyère slices.

Sprinkle the currants, parsley and the cold toasted pumpkin seeds.

Drizzle the vinaigrette on top and serve.

Frenchie and Montréal

4 Sep

Eclectic Montreal!

Montreal for the weekend – visiting friends and exploring.

A dream come true!

There’s something thrilling about driving through Vermont and crossing the border.

Being in another country after a 5 hour drive.

Memories of crossing the Spanish border as a kid for a day trip during summer vacations in the south of France.

Ô Canada, me voilà !

Absorbing the sights of the historic streets in Vieux-Montréal.

Vibrant and energized all at once.

A mix of European heritage and North American friendliness.

A place where le petit-déjeuner is le déjeuner, le déjeuner is le dîner, le dîner is le souper, l’épicier is le dépanneur and les publicités in mail boxes are les circulaires.

A very tight community happy to welcome you with a big québécois smile as I made my way through the funny French pitfalls, which could only result in good-hearted laughs between me and the people I’ve met along the way.

Thanks to Nadia from La Porte Rouge, I left with some addresses and an excitement hard to disguise that only she could spark off after our email exchanges.

From the Vieux-Montréal to Rosemont through Le Plateau – colorful active neighborhoods with a certain cool factor.

Going where the locals go, tasting québécois cuisine and discovering local products.

Le Marché Jean-Talon, a myriad of colors and experiences.

Or brunching at La Grand-Mère Poule with a side of québécois fèves au lard before strolling through the Mont Royal Park.

A sunny weekend to celebrate the fading summer season and to welcome September.

It wasn’t my first time in Montreal.

And I already knew I wanted to go back to Olive & Gourmando for lunch.

Locals and tourists line up outside this cosy place.

Healthy, hearty food that just won’t disappoint.

Bustling is the word here.

And enamored I am!

The city has a different rhythm that other cities in North America.

I don’t know if it’s the ambience or the joie de vivre that the montréalais exude as they wave while riding their bikes – oui, Montréal is bike haven!

What I do know is that it’s special in its own way.

What I’ve discovered from the city’s restaurants is their use of sprouts and micro greens.

Les 400 Coups as well as Tri Express featured them in their dishes.

A subtle hint making it that much more interesting in the end.

And so it is only natural that this slivered snow pea salad with cherry tomatoes include celery micro greens.

As a way to remember Montreal and the Québécois.

Pretty and colorful.

Crunchy and fantastic.

A perfect end of summer meal.

Slivered Snow Pea Salad with Cherry Tomatoes and Celery Micro Greens

for 4

1 lb (450 g) of snow peas – trimmed and thinly slivered lengthwise

1 to 1.5 cup (150 to 225 g) of cherry tomatoes – cut in half

3 radishes – thinly sliced

3-5 oz (85 to 140 g) of feta cheese – crumbled

a small handful of celery micro greens (Note: there is a difference between micro greens and sprouts)

for the vinaigrette

2 Tbsp of olive oil

1 Tbsp of lemon juice

1 teaspoon of strong French Dijon mustard

1.5 teaspoon of buckwheat honey

sea salt and pepper

In a small bowl, whisk the olive oil with the lemon juice, mustard and honey. Season with salt and pepper to taste and continue to whisk. Set aside.

In a medium bowl, toss the slivered snow peas with 3/4 of the vinaigrette.

Arrange the snow peas on a serving plate. Place the radish slices in the center. Top with the cherry tomatoes.

Finish by decorating the plate and sprinkle the feta cheese and the celery micro greens on the salad.

Drizzle the rest of the vinaigrette on top and serve.

If you prefer to serve the salad in a big bowl, place all ingredients in the bowl and toss with all of the vinaigrette.

Frenchie and Inspiration

31 Jul

What is inspiration and where does it come from?

Is it a view of tiny and almost unclaimed Lobster Cove in Gloucester, MA with shiny boats, ocean smell and the promise of a delicious dinner at The Market restaurant?

Or the shape of a closed garage door contrasting with stones and spurting white flowers?

Or perhaps the texture and colors of a wall spotted in the Rocky Neck artists’ neighborhood in Gloucester?

Or a narrow window opening onto the world.


A day trip to Gloucester proved to be richly inspiring.

All around.

From the city center to Rocky Neck.

From the Eastern Point Lighthouse to Cape Ann.

Through the Halibut Point State Park and down to the Annisquam River area.

A beautiful day trip with a need for a different scenery giving birth to food and recipe ideas.

Summer food inspirations thanks to plentiful farmers’ markets and my overgrown garden.

A strawberry tart with mint, lemon verbena and Grand Marnier flavors.

A refreshing tomato gazpacho.

A bitter walnut arugula pesto.

A roasted tomato garlic quiche, which I can’t seem to stop making.

Everyday bringing more colors and creativity in the kitchen and on the table.

The new recipes in this post were born from this inspiring day trip.

Green peppercorns – a new revelation thanks to my friend “J.” and his recent gourmand summer dinner outside.

A dinner at the Market Restaurant on Lobster Cove – fresh, seasonal and local ingredients only.

A brand new menu everyday creating a unique experience like no other.

Inspiring and inspired!

And to finish my exquisite meal there, a blackberry honey sorbet.

Must. Recreate. Those. Flavors.

A mixed variety of lettuces from the garden along with beans and baskets of ripe tomatoes did the trick to prepare a salade niçoise.

Fresh, in season, and definitely local.

A salad in honor of the Market. Topped with lobster and green peppercorns of course.

Une salade très fraîche !

A different type of salade niçoise where I removed the potatoes and included the anchovies in the vinaigrette rather than on top.

A salad that can be prepared while debating why the French must remove both ends from the green beans. A daily conversation at my house.

And of course, the strong blackberries from the market paired with a bold honey – thick and golden in color – made perfect muffins.

So perfect, 2 batches were made this past week to test them again… just in case.

Golden-colored muffins with a slightly crusty top and moist blackberries inside.

Once you make them, you’ll know what type of addiction I’ve been suffering from!

Where will the next inspirations come from?

Another dinner, another friend?

Another place, perhaps?

After Gloucester, a new day trip to Provincetown, MA last week. What will it inspire soon?

And most importantly, how do you get inspired? Where do you find it?

What inspires you to make food, take pictures, or what inspires you in general?

Blackberry Honey Muffins

makes 10 muffins

2 eggs

1/3 cup (66 g) of lemon sugar

5 teaspoons of olive oil

1 tablespoon of almond butter

3/4 cup (135 g) of brown rice flour

3/4 cup (90 g) of almond meal

1/4 cup (45 g) of white rice flour

pinch of sea salt

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/8 teaspoon of lemon extract

1/2 cup (170 g) of honey – I either use a chestnut honey or buckwheat honey for bold flavors.

1 cup (145 g) of blackberries

Preheat the oven to 350 °F (180 °C).

Prepare a muffin pan with muffin/cupcake papers.

In a bowl, beat the eggs and sugar with a hand mixer for 2 minutes until light and creamy.

Add the oil and almond butter and continue to mix for 1 minute.

Sift the flours over the bowl. Add the salt, baking powder and baking soda and mix well with a spatula until well incorporated.

Pour the lemon extract and honey slowly. Stir.

Fold in the blackberries and stir slowly.

Divide the batter to make 10 muffins and bake in the oven for 25 minutes.

Let the muffins stand and cool for 5 minutes in the pan. Remove from the muffin pan and continue to cool on a rack.

Lobster Salade Niçoise with Green Peppercorns

for 4

2 lobsters or lobster tails – cooked and cut in chunks

8-9 oz (250 g) of small French green beans

4 tomatoes – roughly chopped in wedges

8-9 oz (250 g) of lettuce – feel free to mix your lettuces (arugula, mixed greens, Boston, Romaine) – roughly chopped

12-15 olives – niçoise or Kalamata

4 hard-boiled eggs – cut in wedges

2 garlic cloves – minced

1 teaspoon of strong Dijon mustard

2 tablespoons of white wine vinegar

1 teaspoon of lime juice

1 shallot – chopped

5 anchovy fillets – minced

1/3 cup (80 ml) of olive oil

2 tablespoons of green peppercorns – freshly crushed

Cook the lobster ahead of time so it is cold when the time to put the salad together comes. I prefer to steam lobster rather than boiling it.

Prepare a pot of salted boiling water. Remove the ends of the beans, cut them in half and drop them in the boiling water for 3 minutes.

Drain and stop the cooking process by placing them under cold water until completely cool. Set aside.

Prepare the vinaigrette by placing the garlic, mustard, vinegar, lime juice, shallot and anchovy fillets in a bowl. Slowly pour the olive oil over the ingredients and start to whisk until smooth. Set aside.

Place the lettuce, beans, tomatoes and olives in a bowl. Pour the vinaigrette over and toss with your clean hands or serving utensils.

In a big round serving dish, place the freshly mixed salad and decorate it with the egg wedges and the lobster meat/chunks.

Sprinkle the crushed green peppercorns on top.

Frenchie and a Birthday Salad

28 Jun

This year, my birthday fell on a Saturday.

Last Saturday.

And what better way to celebrate and spend an entire birthday weekend than in Newport, RI – a mere 70 miles (115 km) away from home, yet a world away from home.

I have so much to share and show you.

There is this house in Newport where it feels good to be lazy and do absolutely nothing.

A house where mornings are spent on the deck overlooking the ocean with a cup of tea and where the hydrangeas abound all around in multiple blueish and pinkish shades.

A house where you can sleep with the bedroom windows open and lull yourself to sleep with the sound of the waves crashing below.

A house where you can skip barefoot in the dewy grass to go shower under the early morning sky.

When my friends “L. and E.” invited me for the weekend, I didn’t hesitate.

I was told about the usual activities of the house and couldn’t wait to dive into this provincial way of life.

Farmers’ Market at 9:00am.

Cooking and eating outside.

Walks on the beach.

Reading and sunning.

Prolonged dinners on the deck around the table with friends and family.

The nutty arugula from the market proved to be an excellent choice for salads.

And my own personal discovery of ricotta salata gave me inspiration for a special birthday salad symbolizing this particular weekend in Newport.

How come I never tried ricotta salata before?

Je ne comprends pas.

It’s the first thing I bought on my way home to Boston. I couldn’t wait to make something with it.

A special lunch at Castle Hill was the perfect moment to capture and remember forever.

I don’t know if it was the view. Or the Champagne.

Or perhaps the oysters paired with a shaded sun under a big umbrella.

And as the waiters took away the last clam and oyster shells, the fishing boats followed by seagulls sailed by on their way to the docks.

Eventually, one has to say goodbye.

All good things come to an end.

A last Aperol Spritz on the deck.

A last tour of the green garden.

A last sunset.

But a salad to remember this birthday weekend all summer long.

A perfect combination of sweet and salty. Fresh and light.

Nutty arugula paired with nutty pistachio oil.

Sweet cantaloupe with raspberry vinegar.

Shriveled up tomato raisins with salty prosciutto.

And my ricotta salata, bien sûr !

Until next time Newport…

Arugula and Prosciutto Salad with Ricotta Salata, Cantaloupe and Tomato Raisins

Serves 4

for a vegetarian option, remove the prosciutto and replace with beets chunks for a similar color effect.

for the tomato raisins – make one day ahead!

The reason the tomato raisins need to be made one day ahead is because they need to be completely cold and chilled upon serving.

16 cherry tomatoes

1 Tbsp of olive oil

1 Tbsp of rosemary – chopped

sea salt and pepper

1 garlic clove – minced

Preheat the oven to 350 °F (180 °C).

In a small bowl, toss the tomatoes, olive oil, sea salt, pepper and rosemary. Make sure they are well coated.

Pour the tomatoes in a non-stick oven-proof skillet and cook in the oven for 20-25 minutes until roasted and shriveled like a raisin.

Place the tomato raisins in a bowl, toss with the minced garlic, cover and place in the fridge overnight.

for the vinaigrette

2 Tbsp olive oil

2 Tbsp pistachio oil

2 Tbsp raspberry vinegar

1 teaspoon mustard

3/4 teaspoon sea salt

cracked black pepper

In a small bowl, whisk the olive oil, pistachio oil, raspberry vinegar, mustard, salt and pepper until combined and emulsified. Set aside.

(If you are sensitive to vinegar, add an extra 1 Tbsp of olive oil).

for the salad

3.7 oz (106 g) of baby arugula salad

0.5 lb (226 g) of cantaloupe – cut in small chunks (or balls if you have the proper tool)

8 slices of prosciutto – rolled and chopped

7 oz (200 g) of ricotta salata – crumbled

2 Tbsp rosemary – chopped

In a big bowl, combine the arugula, cantaloupe, prosciutto and ricotta salata.

Drizzle the vinaigrette over the salad and mix delicately until coated.

Divide the salad among 4 bowls. Sprinkle with rosemary. Add 4 tomato raisins in each bowl.

Frenchie and the Smoked Salmon Salad with Berries

11 Jul

What to do with fresh radishes from the garden? Plenty of ideas but very little time. When the days are long, the light still bright after 8pm and the stove lazy, a salad is what seems the easiest  – and by lazy stove, I mean lazy me.

Two things that I absolutely love to eat in the summer is a citrus-cured smoked salmon on a piece of bread and berries – any of them – from the garden. It’s hard not to eat them right on the spot. With some control and focus, berries eventually do make it inside the house. This wasn’t the case when I was a child and the time had come to harvest the raspberries in my grandfather’s garden. For me it meant that 1. summer was here and school was over. 2. endless hours in the raspberry bushes finely combing the branches for hidden sweet and juicy treasures.

Only 30 raspberries in the bowl? I thought it wouldn’t look suspicious at all. 30 in the bowl, 50 in my stomach. That sounded fair… <wiping bloody-raspberry hands on t-shirt>

Summer flavors are all about trying new things and mixing them to discover new recipes and combinations. Une salade composée? Yes, it’s so French and refreshing.

What’s great about a salad composée is that there is no recipe. Take whatever you have in the fridge, mix it with lettuce, whisk a nice tasty vinaigrette and you can claim to have made a salade composée. Lettuce, cubes of comté cheese, hard-boiled eggs, a tomato, some tuna, an onion, sprinkled with herbs, maybe some cold pasta – easy enough. It’s the greatest summer invention allowing restful evenings without cooking and light refreshing meals to finish leftover food.

Et si on mangeait dehors? Of course, we will eat outside. That’s what summer is for.

Mixing my summer favorites (smoked salmon and berries), the salad should elegantly combine crunchiness and smoothness as well as bitterness and sweetness.

The crunch of the radishes will balance the smoothness of the salmon.

The sweetness of the berries could counteract the bitterness of what? An onion!

And in return, the crunchiness of the onion will balance the smoothness of… What do we have in the fridge? Goat cheese!

Just like a math formula – everything falling into place.

Smoked Salmon Salad with Berries

serves 4

7 oz (200 g) of smoked salmon

2 oz (60 g) of raspberries

1 onion

6 radishes

3 goat cheese slices

2 Tbsp (20 g) of lingonberries (airelle rouge en français)


olive oil

raspberry vinegar

salt and pepper

pink peppercorns

You can either prepare the salad in 4 difference individual bowls or mix it in one big bowl for everyone. I prefer the big bowl option.

Wash and dry the arugula. Throw 8 small handfuls of arugula in the bowl. It’s about 2 handfuls per person.

Wash and slice the radishes. Slice the onion in small pieces. Add both to the bowl.

Roll the smoked salmon slices. Slice the salmon rolls like you would slice a sushi roll. The goal is to end up with rolled salmon strips. Add to the bowl.

Slice the goat cheese roll – 3 slices total. With your fingers, break the slices in small pieces and add them to the bowl.

Prepare the vinaigrette: 3 big spoonful of olive oil. 2 big spoonful of raspberry vinaigrette. Salt and pepper. Taste for flavors. Add more salt if needed, depending on your preference.

Mix the ingredients in the bowl with a fork and spoon or with your bare washed hands.

Top the salad bowl with the raspberries and lingonberries as well as 1 small spoonful of pink peppercorns.


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