3x salads without lettuce
My life mainly consists of vegetables and I love salads. Especially now that the nice weather is coming back, I prefer to eat them twice a day. But that traditional Nicoise or Caprese will get on your nerves after a while.
These three salads are packed with vitamins and are perfect for the garden table this weekend with a bottle of rosé on the left and a piece of crunchy fresh sourdough bread on the right. And don't forget the olive oil.
Green salad with burrata
1 zucchini
3 tbsp olive oil
1 clove of garlic
bunch of green asparagus
handful of garden peas (frozen)
1 avocado
½ lime
1 tsp tabasco
50 ml yogurt
20 g flat-leaf parsley
125 g burrata
1. Cut the zucchini lengthwise into quarters. Cut into diagonal slices.
2. Heat some olive oil and fry the zucchini until golden brown. Season with salt and pepper and add the garlic after a few minutes. Set that aside.
3. Cut the asparagus into pieces and cook them together with the garden peas until tender. Drain the vegetables and rinse them with cold water. Add everything to the zucchini.
4. Halve the avocado, remove the pit and put the avocado together with the lime juice, tabasco, yogurt, parsley, and salt in a blender.
5. Stir half of the dressing through the vegetables and divide the salad onto two plates.
6. Tear the burrata and distribute it over the salad. Sprinkle with fresh parsley and serve the rest of the dressing alongside the salad.
7. Delicious with a fresh piece of sourdough bread and a spread of salted butter.
Grilled endive salad with Roquefort and pear
1 ripe pear
4 heads of endive
1 celery root, finely chopped
100 g coarsely chopped walnuts
80 g Roquefort
1 tbsp shallot, finely chopped
For the dressing:
50 g Roquefort at room temperature
20 ml warm water
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
black pepper
Here's how to make the dressing:
1. Place the cheese in a large bowl and stir with a spatula until you get a creamy mass.
2. Add the water and vinegar and whisk in the olive oil. Season with fresh black pepper.
Here's how to make the salad:
1. Peel the pear, halve it and cut it lengthwise into thin strips.
2. Halve the heads of endive and grill them briefly in a hot grill pan.
3. Arrange the endive heads on the plates.
4. Mix the dressing with the celery and walnuts and drizzle it over the endive. Distribute the pear over the plates.
5. Crumble two-thirds of the Roquefort over the salad along with the finely chopped shallot.
Warm cauliflower salad with chickpeas and mango
can of chickpeas
1 tbsp coriander seeds
1 tbsp mustard seeds
1/2 tbsp cumin
1 tbsp curry powder
1 tbsp turmeric
1 tbsp coconut blossom sugar
pinch of salt
olive oil
1 onion
1 mango
1 red chili
fresh coriander
1. Roast the coriander seeds, mustard seeds, and cumin until they start to pop. Then grind it in a mortar to a powder.
2. Add the curry powder, turmeric, and coconut blossom sugar.
3. Cut the chili and mango into pieces.
4. Cut the onions and fry them in a generous amount of oil for about five minutes. Add the spice mixture and set it aside.
5. Blanch the cauliflower florets for two minutes in hot water. Drain and let dry well.
6. Add the cauliflower to the spice mixture and season with salt.
7. Place the chickpeas in a frying pan and warm them over low heat.
8. Add the chopped chili pepper along with the chickpeas to the cauliflower florets and mix well.
9. Finally, add the mango and present the salad on a nice large platter.
10. Garnish with fresh coriander.
