Newsletter

Salads

Couscous with feta cheese, peanuts and mint
Shrimp-citrus-salad with orange-chili-jelly
Lentil salad with quail’s egg
Oriental chicken salad
Cucumber-pea-roll on quinoa salad
Potato salad with tuna and green beans
Mozzarella salad with mango and tomato
Rice salad with pomegrenate and shrimps
Cauliflower salad in orange vinaigrette
Chicken salad in coconut vinaigrette
Tomato and mozzarella a la espuma
Sweet potato salad with carrots and bell pepper
Burrata with sweet tomatoes and marinated fennel
Herring salad
Radish carpaccio
Tirami Su from tomato, basil and bacon
Tomato couscous with shrimps and curry mayonnaise
Spiced red cabbage and pomegranate salad with meatballs and spicy dip
Sweet potato salad with chorizo and lime-chili-dressing
Mint couscous with pear-carrot salad and lemon dressing
Asian noodle and pea salad with tuna

The salads are usually served in little glasses, small bowls or on spoons. Here, we like to use ingredients that are not so common such as couscous or bulgur.