Summer salads, salmon and more saffron
Recipes for about 6 servings
Cauliflower and asparagus salad
1 Cauliflower head
250 g Asparagus
1 Onion
2 tbsp Caprices
2 tbsp Dijon mustard
4 tbsp Olive oil (a good one)
A few splashes White wine vinegar
Salt & lots of black pepper
Boil the cauliflower (chopped in to smaller bouqets) and asparagus for just a few minutes in salted water. Chop the onion in thin slices and frie in olive oil until soft. Make a dressing out of the remaning ingredients and pour over the veggies.
Watermelon and feta salad
~1/2 kg seedless watermelon
1 package á 200 g feta cheese
1 red onion
Sea salt
Olive oil
Chop the watermelon and feta into cubes, slice the onion in thin slices and toss it around with some salt and oil. Add some black olives of you feel like it! I did but hade none to be obtainable at home.
Saffron kind-of-aioli sauce
2 dl creme fraîche
1 dl mayonaise
2 cloves of garlic
0,5 g saffron
Cayenne
Salt
Whisk all the ingredients fluffy and put it in the fridge for a while to get all the flavours out.
Lemony salmon
600 g Salmon filets
1 Lemon
Olive oil
Thyme
Salt
Boil the salmon carefully in well salted water with halv a lemon (takes just 5 minutes or so, do not over boil them). Put them on a serving plate, drizzle olive oil and sprinkle salt, lemon zest- and juice and thyme over.
