Tag Archive: salad


Summer Fare

Jícama Daikon and Cabbage Salad | At Down Under | Viviane Perenyi

Novelty could be the tag of the past week.

New to me, the taste of yam bean. I’ve finally satisfied my curiosity after spotting this root vegetable a while back at the market. Sweet and crunchy, I liked it combined with shaved green daikon and shredded Chinese cabbage. It makes a refreshing salad and an easy lunch for one.

Also new, the second edition of Rootstock festival last week-end. Paprika and I went there with a friend and we had a good time browsing and tasting artisan food and drinks. My eyes were caught by these beautiful bouquets of fresh herbs; So lovely with oregano and basil blossoms. I’ve mixed them in pasta and turned the rest into pesto.
Love these flavours of summer…

Oregano Blossoms | At Down Under | Viviane Perenyi

Oregano Pasta | At Down Under | Viviane Perenyi

Tomato Feta and Pesto Sourdough Toasts | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

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You Rockmelon !

Rockmelon Prosciutto and Rocket Salad | At Down Under | Viviane Perenyi

The sweet fragrance was promising.
After the first slice, we knew that it was a good pick.
Juicy and flavoursome rockmelon.
We ate half of it sliced and wrapped in Parma ham. A classic I like to indulge in when it’s summer.

Here’s a salad version completed with tasty rocket leaves and a balsamic vinaigrette. Pine nuts could be a good addition as well I think. For next time…

Rockmelon Close Up | At Down Under | Viviane Perenyi

Since that very first rockmelon of the season, I’ve been slightly obsessed with it and made delicious and thirst-quenching smoothies.
And I’m thinking granita too. As soon as the sun will make its appearance again…

As a side note, the very first issue of Common Magazine is out. Common is a New Zealand periodical about art, literature, design and food, in which I’ve contributed with a couple of summer recipes. If you wish, you can support this publication and order it online.

Rockmelon Prosciutto and Rocket Salad | At Down Under | Viviane Perenyi

Rockmelon, Parma Ham and Rocket Salad (For 2)

125g rocket leaves
Half rockmelon
6 to 8 parma ham slices
Handful pine nuts (optional)

Dressing
4 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper

Remove the seeds from the rockmelon. Scoop flesh with a melon baller or alternatively slice melon, cut out skin and dice the flesh.
Prepare the dressing by mixing all the ingredients to get an emulsion. Adjust seasoning to your liking. Pour over the rockmelon, rocket and parma slices. Serve with fresh crunchy bread.

Melon Parma Rocket Salad | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

On Citrus

 Orange and Mint Couscous Salad | At Down Under | Viviane Perenyi

I know, it’s been a while… I hope you are fine and enjoy the best your season has to offer…

Right now for us here, there are plenty of citrus. All shape and size. From mandarin, tangelo, grapefruit to orange, the choice is wide. Aromatic zest, bright cheerful colour and a taste ranging from sweet to sour.

Naturally, they end up on our plate.
Blood orange and navel with a vanilla syrup make a fresh and simple dessert to finish a meal.
And I’ve made a couple of times a couscous salad, with orange wedges, mint and finely sliced red onion, drizzled with a lemon vinaigrette. Quick and good, this dish is like an invitation to sunny days…

 Orange Salad and Vanilla Syrup | At Down Under | Viviane Perenyi
Kumquat | At Down Under | Viviane Perenyi

I also spotted a bag of kumquat at the farmers market last week.
First attempt at making candied kumquat that turned out more like a compote… Lesson learnt, I will follow a proper recipe next time. The taste was good though and reminiscent of a bitter orange marmalade, which I like.
The failed fruit candy did not deter me from making a batch of mini crêpes. I thought the taste and size would match well. And they did.

Still food related, I was pleased to be interviewed by SBS Food recently. You can read all about it here.

And as you can see, the season called for a little spring cleaning on the blog…

Kumquat and Mini Crepes | At Down Under | Viviane Perenyi

Orange and Mint Couscous Salad | At Down Under | Viviane Perenyi

Orange and Mint couscous Salad (Serves 2)

1 cup of couscous
1 pinch of salt
1 tsp of olive oil
2 oranges, peeled and cut into in wedges
1 bunch of mint leaves, rinsed
1/4 red onion, finely sliced

Dressing
4 tbsp olive oil
1 tbsp lemon juice
salt, pepper

Place couscous in a large bowl. In a glass mix together salt and olive oil and add 1 cup of boiling water. Then pour it on the couscous and cover with a plate or a lid. Let it rest for 3 to 4 minutes until all the water was absorbed. Prepare the dressing by mixing all the ingredients in a little bowl. With a fork mix couscous and allow to cool for a couple of minutes before adding orange, mint and red onion. Add dressing just before serving and adjust seasoning to your liking.

LA SUITE EN FRANÇAIS…