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Broad beans and asparagus salad

This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.

Recipe: Asparagus and broad beans salad

Serves: 2
Ingredients
  • a bunch green asparagus
  • 1/2 cup broad beans, shelled and cooked, skins removed

Recipe: Lemon dressing with chili flakes

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp dried chili flakes
Method
  • Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
  • Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
  • Whisk the ingredients of the dressing together.
  • Combine broad beans and asparagus with the dressing.

Warm tuna steak salad

This recipe falls into quick weeknight dinner that is not frozen pizza or Chinese takeaway category. All you have to do is to steam the vegetables, prepare dressing and pan-sear tuna steaks. It takes 15 minutes tops, but you can feel almost like a professional chef when serving dinner.

Recipe: Warm tuna steak salad

Serves: 2
Ingredients
  • one cup of broad beans
  • one cup of snow peas
  • 2 tuna steaks
Method
  • Marinade tuna steaks for abou 30 minutes (it can be longer or a little shorter, if you don't have time).
  • Steam snow peas and broad beans for a few minutes, so that they soften, but are not overly cooked.
  • Combine dressing with peas and beans. Transfer vegetables into two plates.
  • Pan-sear tuna steaks for one or two minutes each side.
  • Slice the steaks and place on top of the vegetables. Top with freshly ground pepper.

Recipe: Marinade

Ingredients
  • 2 tbsp. of olive oil
  • juice of 1/2 lemon
  • one tsp. of chopped parsley
Method
  • Combine the ingredients

Recipe: Lemon dressing

Ingredients
  • 2 tbsp. of olive oil
  • juice of one lemon
  • one tsp. of chopped mint
  • one tsp. of chopped parsely
  • salt and pepper, to taste
Method
  • Whisk ingredients

Grilled salade nicoise

You probably have all heard about , right? And most of you have tried it at least once. So have I. But while I can easily evoke a mouthwatering image of a colourful salad, naming its ingredients comes up as quite a challenge. And this time it’s not me to cause the problem, it’s the salad. Finding the ultimate recipe seems impossible. Ok, so I didn’t verify this, but I’m willing to make a bet that ordering in each bistro on the French coast, you will end up eating a different meal every time.

The first version of the salad was limited to tomatoes, anchovies and a few drops of olive oil. We will find tomatoes in most of the contemporary variations of the salad - either cherry tomatoes, or thick slices of the larger ones. Anchovies either go together with tuna or substitute it. Personally, I cannot imagine a Niçoise salad without tuna, which is also the reason why I have avoided this particular salad for years. My aversion to canned tuna comes from the time when I was starting my culinary adventures at the age of 10. In one of the food magazines I found a recipe for tomatoes stuffed with tuna salad. Needless to say, this fancy presentation seemed like the essence of elegance and good taste (I was a huge fan of mini skewers at that time too), so I tortured my whole family with this dish on every occasion. I haven’t had the courage to ever try stuffed tomatoes again.

Luckily I have discovered that you can substitute canned tuna with slices of delicious, pink tuna steaks. Most recipes include haricot verts (or other beans), olives (black, Niçoise) and hard boiled eggs. Other add potatoes, artichokes, broad beans, slices of cucumber or radish, bell peppers, crunchy lettuce, capers, red onion or scallions. When it comes to dressing, different variations of vinaigrette are the most popular (with garlic, with red wine vinegar, with herbs), followed by olive oil mixed with fresh herbs, like parsley or basil.

The good new is that you can make whatever you want and still call it . I didn’t care for eggs, went with fresh tuna, grilled everything that was grillable and opted for traditional vinaigrette. You can do something similar. Or something completely different.

Recipe: Grilled salade niçoise

Serves: 2
Ingredients
  • 2 tuna fillets (about 150 g each)
  • a few baby potatoes
  • a handful of green beans
  • a few cherry tomatoes
  • a handful of olives
  • 1/2 of red onion, cut in half
Method
  • Whisk all the ingredients together.
  • Parboil the potatoes so that they're mostly cooked, but not perfectly soft (about 15 minutes). Let them cool and slice in halves.
  • Blanch green beans (about 5 minutes).
  • Grill potato halves, beans, onion quarters and tomatoes. The time depends on your grill, ingredients and individual preferences. Potatoes should be tender and golden, beans should remain crunchy, onion should be browned and tomato skins should start wrinkling. Place grilled vegetables on a plate, together with olives.
  • Grill tuna fillets for about 30 seconds each side (or longer, if you prefer the tuna well done).
  • Slice the tuna and place on the salad. Sprinkle with salt and pepper, drizzle with lemon juice. Top the salad with vinaigrette.
  • Serve with bread and white wine.

Broad bean salad

Light summer brunch. Or even lunch, if the day is really hot.

Recipe: Broad bean salad

Serves: 2
Ingredients
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
Method
  • Cook broad beans and green peas.
  • Young broad beans need about 10 minutes (it should be tender, but not overcooked), young peas only about 2 minutes.
  • Remove skins from broad beans.
  • In a large bowl, combine beans and peas with the dressing.
  • Transfer salad to two bowls.
  • Place eggs on the salad. Top with freshly ground pepper.

Recipe: Lemon dressing

Ingredients
  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
Method
  • Whisk all the ingredients together.

Recipe: Poached eggs

Ingredients
  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar
Method
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    spring asparagus salad

    They say that one sallow doesn't make a spring. For me the first bunch of spring asparagus is enough of a proof.

    Recipe: Spring asparagus salad

    Ingredients
    • one bunch of green asparagus (if necessary, discard the bottom fourth)
    • a few potatoes
    • 2 eggs
    • one tbsp. of finely diced red onion
    • one tbsp. of olive oil
    • 2 tbsp. of freshly squeezed lemon juice
    • one tbsp. of sugar
    • salt and pepper, to taste
    Method
    • Cook potatoes and cut them in halves or quarters.
    • Boil eggs for 3-4 minutes. Let cool in cold water, peel them and cut in halves.
    • Cook asparagus for 3-4 minutes.
    • Whisk olive oil with diced onion, lemon juice, salt and pepper.
    • Place asparagus, potatoes and eggs on a plate, top with red onion dressing.
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