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YUMMY

Bikini Salad by Angèle Maeght

Zadig & Voltaire has great taste: each month, the brand posts a recipe created with genius food bloggers. For May, we’ve gone with an impressive vegan salad: it’s tasty and refreshing, but also rich in iron, chlorophyll and vitamin C.

Angèle Maeght’s founding principle was to combine haute cuisine and health, and her cuisine stands out from the crowd. With her trendy but fuss-free delicatessen “Guingette,” the bubbly Angèle offers gluten-free food with no transfats. Her aim is to provide healthy, organic cuisine that tastes good, using local products and naturopathy, a science she applies to her culinary creations that range from veggie stew to mini millet chirashi, matcha lattes and floral cheesecake – all to die for! You can also try kale chips,antioxidant black garlic, hemp oil and stewed apples. This is educational cooking, with flavors that are as varied as they are unexpected, inspiring feats of cuisine such as vegan cheese, made from fresh herbs and soaked cashews. You can try these from her take-away deli in Paris’ 1st arrondissement, or order her private catering service. This is not just adiscovery: it’s a revelation.
*La Guinguette d’Angèle, 34 rue Coquillière, 75001 Paris
www.laguinguettedangele.com

Serves 4
INGREDIENTS

- 1 bunch green asparagus
- 300 g fresh peas
- 200 g snow peas
- 1 dash olive oil
- 1 bunch parsley
- 5 or 6 mint leaves
- 200 g rocket (arugula)
- 1 handful radishes

Dressing:
- Juice of half a lemon
- 1 dash olive oil
- 1 dash white wine vinegar
- Salt and pepper

PREPARATION
• Bring a large pot of salted water to a boil. Blanch the asparagus and peas for one minute. Rinse with cold water to stop the cooking.
• In a frying pan, fry the roughly chopped snow peas in olive oil for one minute.
• Prepare the asparagus by trimming off the hard ends. Set aside the tips and cut the stalks into 1 cm pieces.
• Wash the herbs and chop finely. Thinly slice the radishes and set aside for use as a garnish.
• In a large salad bowl, add the washed rocket followed by the veggies. Top with herbs and radish slices.
• Whisk together lemon juice, olive oil, vinegar, salt and pepper. Dress the salad generously.

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