Can you believe spring is already here?
It’s the perfect time to start enjoying fresh, juicy dishes like salads, fruits, smoothies, and even falafels (stay tuned for a delicious recipe coming up!)
When it comes to salads, I know they can be hit or miss. Some are amazing and others are just plain boring. But the thing is, salads have so many possibilities when it comes to ingredients, flavors, dressings, seasons, and add-ins. So why do we often get stuck in a rut and make the same plain salad over and over again?
That’s why I always make sure to write down any new salad ideas that come to mind. It can be anything from new toppings, add-ins, veggies, or even new ways to prepare veggies. I also love experimenting with different dressings and flavor combinations.
Take this recipe for example. I tasted a salad at a spring party last year that was so delicious, I immediately wrote down my thoughts on how to recreate it. And I finally got around to doing it yesterday and let me tell you, it was even better than I remembered!
When it comes to making the perfect salad, I have a few key criteria. First, include seasonal and tasty vegetables. Second, add roasted nuts or seeds, or even roasted veggies like beets or sweet potatoes. Third, use a dressing that is packed with flavor to complement the veggies and other ingredients. Fourth, include a sweet element like sliced apples or dried fruit, and fifth, a salty element like cheese, crispy bacon, or salt almonds.
So, remember to think about the five flavors (salt, sweet, bitter, sour, and umami) and pair different textures like crispy, roasted, creamy, and even chewy.
Happy salad making, and enjoy the lovely spring weather!
Shaved Broccoli & Fennel Salad
Shaved broccoli & fennel salad
- 1 head broccoli
- 1 bulb fennel
- 75 g dried cranberries
- 200 g creamy goats cheese
Quick pickled red onion
- 1 large red onion
- 4 tbsp apple vinegar
- 2 tbsp water
- 1 tbsp honey runny
- A pinch of salt
Roasted salt almonds
- 200 g almonds
- 3 tbsp coarse sea salt
- 200 ml boiling water
- 100 ml rapeseed oil
- 100 ml apple vinegar
- 1.5 tbsp honey runny
- A pinch of salt & fresh pepper
- Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to 300 F °/150 C ° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.
- While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.
- Make the vinaigrette by stirring al the ingredients together in a large bowl.Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.Serve the salad as a side dish or as a filling lunch.