Green of the season
Simone and her plate of vegetables: inseparable. Open my fridge and you see vegetables, vegetables, vegetables. In all the colors of that big, rainy arc. Unfortunately, I don't always stick to the greens of the season. A shame, because they taste so much better than that easy bag of stir-fry mix that I regularly toss into my basket. Admit it, you do that too... So shall we make a deal? If you promise me that you won't go to the cooling section for pre-packaged greens tonight, then I won't either. These vegetables are currently hipper than hip and taste the best this month.
- endive
- artichoke
- eggplant
- celery
- cauliflower
- broccoli
- Chinese cabbage
- zucchini
- celeriac
- cucumber
- kohlrabi
- head lettuce
- corn
- mushrooms
- bell pepper
- pumpkin
- leek
- radish
- rapeseed
- beetroot
- red cabbage
- savoy cabbage
- green beans
- spinach
- pointed cabbage
- tomatoes
- white cabbage
- carrots
And today we eat: lukewarm cauliflower salad with chickpeas and arugula. You will need:
– 1 can of chickpeas, drained and dried
– 7 tbsp extra virgin olive oil
– 1 pinch of coarse sea salt
– 1 cauliflower
– 1 tbsp Dijon mustard
– 1 tbsp coarse mustard
– 1 tbsp white wine vinegar
– 10 g flat-leaf parsley (finely chopped)
Here's how to prepare it:
- Preheat the oven to 200 degrees.
- Place the chickpeas and cauliflower in a large roasting pan with 3 tablespoons of olive oil and a generous pinch of salt.
- Bake them for 45 minutes until crispy, stirring regularly so they become evenly crunchy.
- Whisk the 2 types of mustard, the vinegar, and 4 tablespoons of olive oil with some salt and freshly ground black pepper together.
- Mix the mustard dressing and the parsley into the still warm vegetables. Serve lukewarm and top with some arugula.
Enjoy your meal!
