A simple savoury salad, with honey-orange glazed poached chicken. Perfect to brighten up the palate on a gloomy winter day.
Niçoise salad is one of those whole meal salads that speak of summer. As can be understood from the name, its origin is the city Nice. There exist quite a few variants of the recipe. This is a “light” version I like very much. Light because I omit both boiled potatoes and green beans often present in the salad. Sometimes for extra indulgence I throw in a couple of mozzarella “bocconcini”, that aren’t exactly what comes to mind thinking of “light”, in matter of calories, but I love the white, soft texture and freshness they add to the whole. This salad is extremely rich and colorful, the perfect summer dish, with a glass of Provençale rosé, reflecting the warm and generous flavors of the South of France.
This salad is very refreshing as well as nutritious. I make it a lot in autumn in grape season to get the best qualities of this extremely healthy fruit. It contains of course the famous tannins, polyphenols, easily assimilated sugars, organic acids and A, B and C vitamins. The best hour to eat your grapes? Morning or lunch. So this makes for a perfect brunch salad.
This salad is great as a light but substantial lunch. The seeds, radish and chick peas load it up with extra vitamins, minerals and fibers.
The fresh goat cheese gives a comforting milky texture, and the olive oil on top adds a Mediterranean glow.
This is one of my favorites. I love the combination of the fish from my Atlantic Ocean together with the mediterranean flavors: tomatoes and olives. The potatoes are then a fantastically universal ingredient.