John Nevado with the perfect summer salad to share in company of good friends and lots of rosé wine.
By John Nevado
What a romantic salad you got there! Please enjoy this summer-time salad in your fragrant garden. Bring together a large group of friends, sit around a heavy oak table, make sure lots of bottles of rosé wine on table. Then bring out this “Salade Romantique!”. Wait for the “Whooooah!” from your guests!
- 400 g (14 oz) Jerusalem Artichoke
- 200 g (7 oz.) cauliflower, shredded
- 80 g (1 oz.) mixed salad (rucola, spinach, iceberg, romaine – tossed together)
- 1 fistful rose petals (Nevado Roses USDA Organic Edible Petals)
- olive oil for frying pan
- sea salt
- 1 tbsp (0.5 oz.) ginger, finely diced
- red chili, finely diced
- 20 g (11/16 oz.) sundried tomatoes, shredded
- dl (1 oz.) japanese soy sauce
- dl (1 oz.) olive oil
- dl (1 oz.) pumpkin seeds, roasted
- Peel the artichokes and dice them.
- Fry the artichokes in olive oil until crispy.
- For the dressing mix raisins, ginger, chili, tomatoes and soy in a pot.
- Bring to boil and then remove from heat to let cool.
- Drizzle in the olive oil to add to the dressing. Drizzle. Really.
- In another pot mix the cauliflower, the salad, the rose petals and the fried artichoke.
- Ripple the dressing on top of the salad. Ripple it.
- Roast the pumpkin seeds in a pan. Let cool. Spread over salad.
John Nevado is a rose grower in South America, growing the worlds most luxurious roses for discerning customers around the world. On his farms he also grows edible USDA Organic roses that he sells to restaurants, including El Bulli in Spain and PerSe in New York. John loves to cook up new zany recipes with his tasty florals invites you to share his "la vie en rose".