Recipe: Colorful spring salad

Friday – AND a free day for many of us? We take that. Even if the weather today is so stupid that you might almost suspect I would have summoned it yesterday. But that sucks me a lot today, darling … because today we can devote ourselves to the pleasurable things in life without any guilty conscience.

And that means today: Try a new recipe AND introduce a pretty great new blog, yay! The only thing that could make the day even more perfect would be (INSERT PRIVATE EROTIC FANTASY HERE)!

Sorry. Today it’s about food, Steffi.

Namely incredibly beautiful staged food in the new blog www.nom-nom.ch!

NomNom_Collage

Behind the freshly launched Food blog, these two ladies are stuck here:

NomNom_Portrait

Corinne and Bettina are both graphic designers and live in Zurich. Their blog lives on their enthusiasm for good food – and our eyes (and stomachs) benefit from their great talent not only to fine-tune the fine but also to styling and capturing incredibly beautiful: they photograph their recipe all by themselves!

They also kindly allowed me to share their beautiful “colorful spring salad” with you – on this occasion, I also wanted to be extremely close to them. Voilà, the short gourmet interview!

Steffi (eating Pringles):

What makes your blog so unique?

Nom Nom’s Corinne and Bettina (stroking organic unicorns, probably):

“On our blog, we show what we enjoy very much: we love cooking, baking, photography and of course the food. This love is reflected in our recipes as well as in our photos.

We value balanced nutrition and consciously deal with where we shop and what we eat without following a strict diet trend. We want to share our joy with nom-nom.ch and inspire others to cook with our simple dishes for every day. »

Steffi (has put away the pringles and googled “edible flowers”):

What do you love most about spring?

Corinne and Bettina (who are probably testing glacé prescriptions and do not invite me because they heard Pringles cracking):

“We love it when everything turns green in the spring and starts to bloom. Since we attach great importance to seasonal cuisine, the selection of fresh produce in winter is rather limited. In the spring, however, many delicious vegetables can be harvested, which really gets our recipe ideas going. We are especially looking forward to fresh asparagus, rhubarb and of course strawberries. “

Currently there’s a super nice recipe for an asparagus quiche on Nom Nom and we’re really in the middle of the asparagus-strawberry season, so … do not be fooled by nom nom inspiration … and maybe rock this very photogenic and tasty salad !

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RECIPE:  Colorful Spring Salad – from the Foodblog www.nom-nom.ch

Colorful spring salad, Bild_Credit www.nom-nom.ch

Ingredients for 4 persons):

  • 250g of buckwheat
  • 2 carrots
  • 1 Catalogna (an Italian sprout salad) *
  • 1 Tonda di Chioggia (striped Randen) *
  • 4 radishes
  • Something Ciccorino Rosso
  • 1 handful of smooth parsley
  • olive oil
  • Mung bean sprouts and edible flowers (eg pansies) for serving

* Available at the vegetable market or at the delicatessen

For the dressing:

  • 1 handful of fresh herbs (peterli, basil, chives, etc.)
  • ½ clove of garlic
  • 8 tbsp olive oil
  • 1 tsp pumpkin seed oil
  • 2 tablespoons of balsamic vinegar
  • Juice of half a lemon
  • salt
  • pepper

Colorful spring salad

Colorful spring salad

PREPARATION:

Wash salad and vegetables thoroughly. Separate the green shoots from the Catalogna, cut into thin strips and place in a bowl of ice-cold water so that they settle into their typical, eerily photogenic, curled shape. Separate the hearts of the Catalogna and cut in half lengthways.

Slice the carrots lengthwise into thin strips, sauté briefly with the Catalogna hearts in a little olive oil (2-3 minutes) and set aside.

Cook the buckwheat in a vegetable broth for about 10 minutes and drain. Finely chop the Peterli and add to the still warm buckwheat and mix in with a little olive oil.

Cut the Tondo di Chioggia and the radishes into thin slices. Now take the Catalogna shoots out of the water and pat dry (did they curl up nicely?).

Arrange all the ingredients in plates or in a bowl, and as nice as in these pictures. Mix the dressing separately and pour in just before serving, then decorate with sprouts and edible flowers.

***

So. 

Now you are ready for the weekend.

The only thing left to do? Bookmark Nomnom and subscribe to the newsletter so you will not miss any of the upcoming recipes.

Happy Weekend, Bella and up to date!

This and other fine recipes are available at www.nom-nom.ch

Colorful spring salad