Of all the dishes that have a city in their name, the “Salade Niçoise” makes us dream the most. Then we imagine ourselves sitting at the harbour, our sunglasses on our noses, above us the screeching seagulls in the bright blue sky, in front of us the glittering sea and on the table, of course: a sumptuous Salade Niçoise. For this version, we took a little more liberty with the ingredients and used La Belle-Iloise onion confit with anchovies instead of tuna. Summer on the plate!

For me personally, lentils are one of the things that I really love but do far too rarely. Somehow I always think that they are much too time-consuming to prepare and often the association of a winter stew comes to mind. There are such wonderful recipes for spring and summer lentil salads! Nice that I remembered it again and found a really fantastic salad for the new recipe of the week – it combines about all the flavors we love and makes you happy all around.

This recipe is based on a free interpretation of the Waldorf salad by British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly aromatic with autumn, because right now all these ingredients are really available in their best form and the combination of cheese with hazelnuts - a dream! – is perhaps not as well known as the combination with walnuts, it is now time to introduce it to you here. Bon Appetit!

The combination of nuts, blue cheese and apples or pears is truly a classic and probably nobody really needs a guide to think of it as something as simple as a salad. This salad made of chicory, radicchio, juicy, crunchy pear, aromatic walnuts and wonderfully creamy erborinato is not just a salad, but a culinary romance ... rich in exciting contrasts and beguiling aromas!

Radicchio, mozzarella, apricots, anchovies and pistachio oil... This lukewarm salad features an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly harmonious symbiosis and tickle your taste buds! 

An ideal salad for a barbecue party, simple and refreshing: a sun-kissed recipe with wonderfully aromatic coriander - pure summer!

It's finally here again, the wonderful season of colorful salads is finally beginning! Not that our hearts don't melt like a fragrant cheese fondue on the fire when we think of sumptuous and hearty winter dishes, but we're slowly starting to look forward to lighter dishes and everything that goes with them. A crisp salad becomes a welcome harbinger of the warm season, manifesting itself on the plate even before it appears on the calendar... The great thing is: when it comes to salads, there are no limits to your imagination – anything that tastes good is allowed, there is nothing that really doesn't go together, every combination is conceivable… what wonderful culinary freedom opens up here! I'd been eyeing the following recipe for a long time, and when the sun slanted through the window this morning, my appetite was instantly aroused. It loudly demanded this fantastic octopus salad with green beans, potatoes, and tomatoes. It's so easy and so quick. The result is also a poem! The colors alone... Ingredients for 2 - 3 people 1 - 2 cans of Pulpo , e.g. from Ramon Peña 2 handfuls of green beans 4 - 5 medium-sized potatoes tomatoes thyme Parsley Garlic salt and pepper olive oil lemon Preparation: Peel the potatoes, cut them into bite-sized cubes and cook them in salted water until al dente. Clean the beans and cook them in salted water for about 10 - 15 minutes, so that they are still nice and crunchy. Meanwhile, finely chop the thyme, parsley, and a small garlic clove. I think this recipe uses a good amount of thyme, but which of the three components predominates in terms of flavor is up to you. Wash the tomatoes and cut them into small slices, cubes or quarters, depending on your preference Place the potatoes, beans, and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, and drizzle with olive oil and the chopped herbs. Mix well. Open the can(s) of octopus, drain, and add. Mix gently. Serve lukewarm and enjoy. Bon appétit! Our wine recommendation: The Sauvignon de Touraine 2013 from Domaine Delaunay goes wonderfully with this salad. It is a beautifully fresh, fruity, yet mineral wine, the ideal accompaniment to seafood. -- The inspiration for this recipe comes from "The New Fish Cooking School. The Standard Work. Kitchen Practice – Product Knowledge – 150 Recipes" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de

Algae are the “food of the future”! They grow much faster than land plants and do not take up valuable agricultural land. They are also low in calories and full of proteins, carbohydrates, vitamin B12 and polyunsaturated fatty acids. But most of all, we love seaweed because it’s so delicious! We especially like the creations of Poisson d'Ouest. We use two of them in these simple and quick recipes: Pulpo salad with celery, cucumber and seaweed and feta baked with seaweed. Mmmmh!

Have you ever combined lentils with tuna? We actually haven't yet, but we're so excited about our new discovery that we can already guess what we'll be having for lunch this autumn. By the way, this is also one of those salads that taste almost even better the next day, when they are really well-infused! A clever and quick idea for the party buffet, for brunch, for lunch or on the go...

This week's recipe of the week is more of a kind of "serving suggestion" or "guide to feasting without much effort" for the days when we just don't want to spend long in the kitchen. The rosé has already been chilled, the evening sun bathes the balcony in golden light and the visitor is already waiting? Or the weekend is ahead of us with a promising blue sky and we fancy a spontaneous picnic in the countryside? Bingo! This menu takes less than 20 minutes, but will keep you full and happy, I promise!

My neighbor is Californian with Filipino roots and when he throws impromptu dinner parties in his kitchen, not only are the people around the table a colorful mix, but also the unforgettable menus he serves us. Inspired by these inspiring evenings with their creatively composed food combinations, I once again dared to try a cross-over number for our new recipe of the week: lentil and leek kedgeree, a spicy dish from Anglo-Indian cuisine made from green French ones Lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

Summer is here, everyone is happy and finally the tomatoes taste like tomatoes again! Is that why everyone is happy? This simple couscous and tomato salad from the wonderful cookbook "Genussvoll vegetarian" by the British-Israeli star chef Yotam Ottolenghi, which was published by Dorling Kindersley, will definitely make you happy and in a good mood. Of course, it's also healthy and light, it looks great in colors and it's quick to make.