2023-06-27 12:00:06
When the mercury rises, we don’t really want to eat hot food. The salad then becomes an option particularly appreciated for its freshness. Another advantage: you can prepare the meal beforehand, put it in the fridge and take it out at the last minute. These dishes are also very practical for picnics.
The “walking salad”: Noémie Malaize’s recipe
SALADE BALADE, PARIS, MAY 21, 2021 PHOTOS BY JULIE BALAGUÉ FOR M LE MAGAZINE DU MONDE
Ingredients
assortment of raw vegetables and fruits, of different colors (here: beetroot, cucumber, radish, fennel, orange; but it could also be: tomato, zucchini, pepper, apple, new turnip…) aromatic herbs (here: flat parsley; but this could be: coriander, fresh thyme, mint, wild garlic, etc. seeds, oilseeds, dried fruits of your choice (here: sesame seeds, almonds; but it could also be: sunflower seeds, pumpkin seeds, hazelnuts, grapes dry…)spices and herbs of your choice (mustard seeds, fennel seeds, cumin seeds, seaweed flakes…)
For the vinaigrette (prepared before the ride, transported in a glass jar):
1 C. c. tahini2 tbsp. c. olive oil 1 tbsp. c. cider vinegar pickle juice, pepper and your choice of salt or flavored salt
Preparation
Choose the picnic spot carefully: an unobstructed view, comfortable ground and a little shade in summer.
Using an Opinel, successively cut (directly above the bowl) all the vegetables – into sections, quarters or cubes, depending on your mood. Mix to obtain a colorful vegetable patchwork.
Cover with aromatic herbs coarsely chopped with a knife or by hand.
Take the magic seasoning ingredients out of the bag: seeds, spices and a jar of vinaigrette. Sprinkle the bowl with seeds and spices. Drizzle a little vinaigrette over each bowl. Adjust with salt and pepper. Tasting, enjoying the panorama.
Quinoa salad: Juliette Lévy’s recipe
Quinoa salad. JULIE BALAGUÉ FOR M LE MAGAZINE DU MONDE
Ingredients for 2 people
100g quinoa250ml water or light vegetable stock½ pomegranate or 1 tomato + 1 cucumber, finely diced (depending on the season)2 handfuls of baby spinach or small lettuce leaves (depending on the season)10 leaves of chopped mint100 g feta cheese, diced½ tsp. c. powdered cuminjuice of ½ lemonolive oilsalt, freshly ground pepper
Preparation
Rinse the quinoa in cold water, then pour it into a saucepan and cover with twice its volume of water or broth. Bring to a boil, cover and simmer over low heat for 15 minutes. Turn off and fluff the beans with a fork. Cover and let stand another 5 or 10 minutes (grains should be translucent). Add 1 pinch of salt and 1 drizzle of olive oil, mix with a fork and leave to cool.
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