POTATO SALAD WITH BEURRE NOISETTE

You can call it also Welcome Spring Salad.

Ingredients:

500g baby new potatoes with skin on

500g asparagus, woody ends removed

4-5 radishes, halved

100g butter

salt and pepper

Boil the potatoes until tender and set aside.
Boil the asparagus 1-2 minutes and set aside.
Boil the radishes 2-3 minutes and set aside.

Melt the butter in a medium pan until it is light brown, beurre noisette.
Add all the vegetables and toss to coat.
Season with salt and pepper.
Cook over medium heat for about 5 minutes, stirring occasionally.

RAW ZUCCHINI SALAD

What do you think of this picture?

Would you like to eat this food?

Why or why not?

Ingredients:

2 zucchini / cut into slices

2 tsp Kosher/sea salt

1 garlic clove / minced

1 tbs lemon juice

2 tbs olive oil

Black Pepper

1/4 cup / 40g walnuts

1/4 cup/ 30g fresh herbs / chopped

Put the Zucchini in a colander and sprinkle evenly with 1 tsp salt. Toss and sprinkle evenly with another 1 tsp salt. Let stand for 10 minutes .

In a small bowl combine the garlic and lemon juice.

Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse briefly under cold water and pat dry. 

In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon mix over and toss some more.

Season with pepper and more salt and lemon if needed.

Garnish with walnuts and herbs.

Original recipe: Michael Ruhlman

LIFE IS BEAUTIFUL SUMMER CHICKEN SALAD WITH CRANBERRIES

This is a perfect salad.

Let me tell you why.

It looks good and colorful. How the food looks is one of the first sensory criterias. The sight of this chicken salad makes your brain decide to eat it or not.

I guess it tells you to eat it :).

It is full of good protein, vegetables and herbs.

It makes your body happy and gives you right energy.

It makes you jump in a hot summer evening and scream :

"Life is beautiful"

Serves 2

Ingredients:

2 smaller chicken breast 

2 tbsp harissa or other chili sauce

2 cloves garlic/ pressed

pinch of salt

olive oil

2 avocados / chopped

1 spring onion / chopped

2 baby tomatoes

1/2 pomegranate

8 dryed cranberries

handful of chopped chives and basil leaves

2 tbsp olive oil

1 tbsp Balsamic vinegar

1/2 tbsp cherry vinegar

pinch of salt

Marinate chicken with harissa, garlic and salt.

In a large pan over medium heat cook the chicken in olive oil until golden brown on both sides.

Cool the chicken and cut in cubes.

In a bowl toss together chicken, avocado, spring onion, tomatoes, pomegranate, cranberries, chives and basil. Season with salt and add olive oil, balsamic and cherry vinegar. 

CREAMY SALMON POTATO SALAD

For me this salad represents summer.

New potatoes with sour cream and fresh dill from the garden.

You can add whatever fish or meat you like.

My favorite is with hot smoked salmon.

Typical Nordic food

Serves 4

Ingredients:

400g / 3 cups cooked new small potatoes 

2 hard boiled eggs / halved

150-200g / 1 cup sour cream/creme fraiche

100-150g / 2/3 cup salmon (or roast beef, ham)

If you use salmon then juice from 1/2 lemon

1 tbsp mustard (I prefer dijon or english)

handful of chopped dill

pinch of salt/pepper

Mix sour cream with mustard, chopped dill and salt/pepper.

Pour lemon juice over salmon. 

In a large bowl toss together potatoes with salmon chunks and sour cream mix.

Top with halved eggs.

ASPARAGUS&MELON&DATE SALAD IN PARMESANO BASKET

 Just a salad.

Easy, or?

Only when you master the art of combining a salad with the right balance between the 4 basic tastes -sweetness, saltiness, sourness and bitterness - 

a whole new world opens up to you.

It's time for Revolution...

Serves 1 (just double the amount for 1 more)

Ingredients:

40g or 1/2 cup grated Parmesan

Handful of mixed baby salad 

2 asparagus 

2 dates/ chopped

1 tbsp good olive oil

1/2 tbsp cherry vinegar

2 slices of melon /peeled and chopped

pinch of sea salt

Preheat oven to 200C /400F.

(You can do the parmesan basket also on the pan)

Spread thin circle of grated parmesan evenly on the baking paper. Bake 4-6 minutes in oven until golden brown. Let parmesan cool 1/2 minute and then carefully remove it from the paper. Drape it over a bowl or water glass. Shape it into a cup form.and let it cool. Then remove it from the bowl and voila, you have a parmesan basket.

Snap of the woody ends of asparagus. Cook them 1-2 minutes in salty water. Cut asparagus into smaller pieces.

Fill the basket with salad, asparagus, melon and dates.

Add olive oil and cherry vinegar and pinch of salt.

This recipe is linked to Foodie Friends Friday

HEALTHY MR. COTTAGE CHEESE SALAD

Cottage Cheese - you love it or hate it.

I have a very personal long relationship with mr Cottage Cheese. I adore CC. There was even a time when I wanted to have a break in our relationship. I felt like we were growing apart. I wanted someone more fancy and cool. French Dressing oh lala for example and Italian Mr Olive Oil. They were somehow cooler and more colorful than the white boring Cottage Cheese.

Fortunately our break up didn't last long. I realized the problem was me not the Cottage Cheese.

Now we are best friends again.

Forever.



For 1 person:

 1 Tomato, chopped

1 avocado, chopped

1/2 red bell pepper, chopped

100 g cottage cheese

Pinch of salt&pepper

1 clove garlic, minced

1 bunch chives, chopped

 Mix everything together and you have a healthy and yummy salad in notime.

 

SUMMER APRICOT SALAD

Summer is perfect for a quick and healthy seasonal salad. There is so many other funny things to do outdoors than sit in the hot kitchen and cook for hours.
Enjoy the summer :)

Soulfood:
Joe Cocker - Summer in the City

Servings: 2-3

7 chopped apricots
1/2 chopped melon
1/2 chopped cucumber
3 tablespoons olive oil
2 tablespoons white wine vinegar

Mix the chopped apricots, melon and cucumber. Whisk together olive oil with vinegar. Drizzle the dressing over salad.