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
7 oz (200 g) of smoked salmon
2 oz (60 g) of raspberries
3 goat cheese slices
2 Tbsp (20 g) of lingonberries (airelle rouge en français)
salt and pepper
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.