Food & Drinks

3x salads with a trendy dressing

Salads, I'm a fan of them. In spring, summer, autumn, winter; it doesn't matter, I love it. And even when I eat out, I often choose a salad. The most important thing for me is that everything is super fresh, well-filled, contains no thick fatty dressings and no pre-packaged croutons are thrown on top. These three classics are my favorites, but in my way.

1. Grilled Caesar salad (for two people)

4 heads of romaine lettuce

piece of parmesan

bok choy

2 poached eggs

half an avocado

2 tablespoons toasted chickpeas

For the dressing:

1 dl good extra virgin olive oil

1 dl white wine vinegar

1 dl mayonnaise

1/2 dl dry white wine

1 or 2 anchovy fillets

1 clove finely chopped garlic

1 finely chopped shallot

  1. Cut the heads in half, wash them well and let them drain on a piece of kitchen paper.
  2. Grill the heads in a hot grill pan until they start to color.
  3. Put all the ingredients for the dressing, except the shallot, in the blender until you get a smooth dressing.
  4. Then add the shallot.
  5. Cut the avocado into pieces and poach the eggs.
  6. Mix a handful of chickpeas with some olive oil, pepper, and salt and bake them crispy in a preheated oven (at 180 degrees) for 15 minutes.
  7. Stir the chickpeas after 8 minutes so they brown evenly.
  8. Plate the dishes, starting with the heads and shave some parmesan over them.
  9. Distribute the avocado and the chickpeas.
  10. Cut pieces of the chicken breast, season them with pepper and salt, and thread them onto a skewer.
  11. Grill them in a hot grill pan until cooked and then place them warm on the lettuce.
  12. Top the salad with the poached egg and drizzle it with the dressing.

2. Fancy Niçoise

2 pieces of sustainable fresh tuna

100 grams of mixed salad

a handful of green beans

2 eggs

2 handfuls of baby potatoes

10 roasted cherry tomatoes on a vine

mustard

white wine vinegar

olive oil

  1. Turn on the grill setting of the oven and start cooking the potatoes, eggs, and beans.
  2. Shell the beans and cook them for 5 minutes until tender.
  3. Wash the cherry tomatoes, but leave them on the vine. Grill them for 20 minutes on the grill setting in the oven.
  4. Then place the salad in a nice bowl and distribute the beans, sliced eggs, and tomatoes over the salad.
  5. Make the dressing by mixing 1/3 mustard, 1/3 white wine vinegar, and 1/3 olive oil and season with salt and pepper.
  6. Now heat a grill pan (or another pan) with a tiny bit of oil. Sear the tuna for about 1 minute on each side. Then slice it into small pieces and distribute them over the salad. Drizzle the dressing over it.

3. Heirloom tomato & burrata caprese

3 heirloom tomatoes, cut into large chunks

1 ball of burrata

handful of basil leaves

handful of mint leaves

10 strawberries, sliced

For the dressing:

olive oil

balsamic vinegar

clove of garlic, crushed

1 tablespoon honey

1 shallot, finely chopped

  1. Mix all the ingredients for the dressing in a large bowl.
  2. Add the tomatoes and strawberries to the dressing.
  3. Spread the tomato mixture over a large dish.
  4. Place the basil and mint leaves on the tomato mixture and make sure the ball of burrata is in the center.

Image credits: Brooke Lark