During warm summer evenings we tend to eat later and lighter and therefor we have a lot of salads on our summer menu.
Two of our ideas we ate last week:
- a salad of lentils, avocado and cucumber served with grilled scallops
- sugar snaps in an asian dressing served with grilled salmon
For the lentils vinaigrette: 3 tbs organic extra virgin olive oil and 1,5 tbs dark balsamic vinegar whisked together with a splash of white wine. Season with salt & pepper. Ideally you marinate the lentils with a finely chopped shallot for 20-30 minutes.
For the cucumber vinaigrette: 3 tbs organic extra virgin olive oil and 1,5 tbs passion fruits vinegar whisked together. Season with salt & pepper. If you can’t find passion fruits vinegar, you can use apple balsamic.
For the sugar snaps dressing: 3 tbs organic extra virgin olive oil with a dash of sweet soy sauce and a dash of white wine. Whisk together and then mix in a quarter of a tsp sambal badjak and half a tbs crème fraîche. Sprinkle with fried onions just before serving.