Chestnut and Broccoli Salad

Serving suggestion

This dish could be a starter, but it is great for lunch with a little glass of wine.

Ingredients:

Ingredients for the salad

·         1 medium onion
 ·         A hand full of crinkled beetroots
·         5 whole chestnuts in brine
·         1 green pepper
·         1 medium tomato
·         About 200 grs of broccoli
·         A hand full of roasted almond flakes.
·         A pinch of thyme and salt

Method:

Start finely cut the whole onion and fry with a pinch of salt and the thyme. Once the onion is brown, set aside and leave to cool down.

Floret the broccoli, cut the crinkled beetroots, roughly cut the chestnuts, the green pepper and the tomato.

Place all the above in a bowl and toss. Then, add the fried onion and crush the roasted almonds on the lot, mix well and serve.

No need for a vinaigrette here. The fired onion and the flavouring from the crinkled beetroot in some ways removed the need for a vinaigrette for this dish.

Enjoy.

Red Camargue rice salad

To make this beautiful colourful salad, all you need is red Camargue rice cooked salted water and rinsed (rinsing after cooking removes the starch).

Fresh broccoli florets (better picked by hand).

1 peeled carrot, cut in a very fine julienne way.

½  a red sweet pepper, chopped.

1 chopped tomato.

A hand full of Roasted peanut, crushed.

Once all it chopped sliced and crushed, mix them all in a bowl with a drop of mustard oil. If you want a bigger kick to this salad, add a finely chopped chilli pepper.

Serve as it is or with a slice of lemon for some sourness.

This is great for a work summer lunch.

Hope you’ll enjoy it. Let me know what you have added or changed.

A bientot!