A nice refreshing recipe (thanks to my friend Virginie) to be prepared with a food processor in no time. Served ice-cold, it is delicious, healthy, and it does not need any cooking. Try it, you’ll love it!
Category: Salads cold soup and raw vegetables
This Asian dish is a rice vermicelli and stir-fried beef mixed salad with optional pork spring rolls. Be ready to provide chopsticks to your guests.
For your perfect information, or for the Salade Niçoise purists, this is what I have gathered: the authentic Salade Niçoise does not use vinegar, nor lettuce, never tuna with anchovies, but one or the other. Only raw vegetables that are in season are used, and …
This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.
Simply delicious and tasty, this salad can be served warm or cold.
This is definitely this summer’s Bestseller at home. Thank you Cécile for this great idea!
This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage.
Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”. …
I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor!
You can eat it as a side dish with grilled fish or meat even fried eggs.
A light and high in vitamins starter to prepare at the last minute. You will need a blender.
A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!
When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my …
Yes, you did read correctly: when in season, the green peas are raw from your vegetable garden or fresh from the market, or when not in season use the frozen ones. One day, I forgot to add the bacon, another day my friend Bertille did …
You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.
The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!
Christine likes it with more ginger, but Caroline and I found the ginger quantity used sufficient. It will be up to you to adapt to your taste. Ginger root is a fabulous antioxidant. When raw it is a great source of manganese and copper. The …
Stylish, delicious, and festive do not necessarily mean expensive…No particular hardship for this beautiful recipe which tastes as good as it looks!
For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate.
This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use …
For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.
A very light and energetic recipe. Personally I’m a fan! Jeanne always has incredible recipes. Jeanne’s quinoa caprese is another one you should try.
This colorful & energizing dish is inspired from a small recipe book I love : Cantine California by Jordan Feilders. I do want to thank him and his team; I was sincerely moved by their timely response and enthusiasm as we were communicating by mail. The cheeseburger recipe …
This works either as an impressive starter or as a lunch or light supper.
This simple seafood salad means a lot to me : it brings me back to the time I lived in Nouméa, New Caledonia 25 years ago. I used to make this recipe very regularly but that was a long time ago and it took me time …
The key to this great salad is the sauce.
Easy ! Great ingredients are the key….
Easy to prepare and delicious, this soup can be made ahead and refrigerated overnight. I love it served ice cold on a hot Summer day.
This salad was created the day two of my friends brought their salads for lunch: this delicious, refreshing and creative salad is a mix of both! Thanks Catherine and Chrystele!
The Telegraph published a similar recipe in 2014 created by Yotam Ottolenghi. Long time fans of this very famous cook are familiar with it. Now, it is one of the most popular dishes of the Nopi restaurant in London. My recipe is more simple but …
Bhel Puri is a low calorie snack most commonly sold by the street vendors on the push carts in Mumbay. There are a lot of different recipes. This one is inspired by Dishoom, a famous Indian restaurant in London. Much of the fun of eating Bhel Puri …
Tzatziki is a classic Greek Mezzé made from yogurt, cucumber, garlic, olive oil, and fresh dill. This recipe is served cold and can be kept in the refrigerator several days. It is super easy to prepare.
It requires only few ingredients and it’s delicious!
Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.