Starter – Page 32 – Myfrenchkitchen

This salad looks probably more like a meal for summer than midwinter, but it doesn’t take away from the fact that it is healthy and delicious. Some of the ingredients can be served warm on the salad, a poached egg can be added, some crispy warm croûtons. You can serve it on a warm “pain perdu“, or on a bed of warm pasta, or a bed of warm lentils of your choice. Serve it with a warm vinaigrette or a creamier vinaigrette for more substance. I served it here as is with a pungent vinaigrette and a homebaked wholewheat bread, of which I’ll share the recipe later.

Smoked salmon salad.

A variety of salad leaves of your choice, sliced celery, available herbs(parsley, chervil, fennel), grated carrot, green beans(steamed until just tender), capers, strips of smoked salmon.

Mix the salad leaves in a big platter and top with the carrots and celery. Tear the salmon into strips and arrange on the salad. Finish off with the warm steamed beans, herbs and capers. Serve with the vinaigrette on the side and a dark, hearty wholewheat bread.

Vinaigrette: Mix together a chopped shallot with olive oil, a dash of pumpkin oil, sherry wine vinegar and some lemon juice to you taste. I don’t believe in the basic rule of 1 part acid :3 parts oil…I find it too oily for me. I prefer to taste it as I go along, starting with a pinch of salt and my chosen acids and then adding the oil, whisking all the time and tasting. Adding a spoonful of dijon mustard, will quickly turn it into a delicious creamy emulsion. Season with salt and pepper.

A quick, simple and healthy Monday night dinner. Followed by fresh kiwi’s for dessert. This soup, like all other soups, can be either served blended smoothly with added cream/milk for a creamy version, or served chunky and rustic, topped with croûtons.

Broccoli, leek and tomato soup

5 leeks
1 shallot
coconut oil
4 tomatoes
a big head of fresh broccoli
1 cube organic vegetable stock
500 ml hot water
freshly grated nutmeg
salt and pepper
freshly squeezed lemon juice
extra milk/cream

Peel and finely chop the shallot. Sauté in a pan with some coconut oil/olive oil.
Peel and clean the leeks, add to the shallots.
Rinse the broccoli, add to the pan along with the leeks and shallot.
Cut a cross in the skin on the top of the tomatoes, leave in boiling hot water for a minute, remove and peel off the skin. (I leave the skin on) Chop and add to the vegetables.
Dissolve the stock cube in the hot water, pour over the vegetables and let simmer gently until tender.
At this stage, you can either leave the soup chunky and just taste and rectify seasoning, add some lemon juice and grated nutmeg.
For a creamy soup, blend the vegetables with a blender until smooth, add some lemon juice, salt and pepper and grated nutmeg to taste and pour in some milk/cream to your liking. I use 2% milk for a lighter version.
Serve with a crusty bread and a sprinkling of freshly grated nutmeg.