Asparagus makes an excellent salad, the white or green stalks are great when pan-fried or grilled, steaming would be a good idea – but I cook them à l’anglaise, as the French say when they mean: in water. It’s fast food but it’s great.
When I was a child in rural Bavaria, my loving mother fed us ham and sausage sandwiches already for breakfast. Today, I consider myself, what? An omnivore, “flexivore”? In fact, I just want to share some ideas about a meatless Friday.
serves 4 (as a starter, in Europe) 1 cup lentils (look for small French lentils, it won’t work otherwise, “Le Puy” would be perfect) 1 carrot, chopped into (small!) cubes 1/2 onion 2 cloves 1 bay leave 1 cinnamon stick salt, pepper for the vinaigrette, and to finish the salad: 1 teaspoon Dijon mustard salt, pepper, sugar 1 tablespoon finely chopped onion 1 tablespoon finely chopped celery stalk 1 tablespoon finely chopped tomato flesh (seeds removed) (good) vinegar (white wine, […]
…when it comes to avoiding calories. That’s quite boring and not a good argument to eat them, I agree. But I like their taste, too, as long as they’re prepared properly. How to do it? It’s pretty easy: you add as much salt to the boiling water as you can afford. The water really has to be salty. Very salty. After that, they can make a beautiful ingredient of a salade gourmande or come alone as a simple side dish. […]
…including Japan (or not) might be a beautiful Japanese Coleslaw Salad à la Harumi Kurihara, the fabulous chef whose book I’ve warmly recommended here earlier. I write this at the very moment as the English and the US anthems are played in Rustenburg, it’s a moving moment, well, at least for people like me who not only love food but football, too. Anyway, the salad I really want you to prepare is so simple that when you just read the […]