- Focaccia dough;
- Za'atar;
- Olive oil;
- Asparagus;
- Cherry tomatoes;
- 1 scallion;
- Peas;
- Edible flowers
PAIRED WITH BRUT YELLOW LABEL
Assortment of summer salads and Veuve Clicquot focaccia
By Héloise Brion, Irene Berni & Sabrina Goldin
For these young chefs, the decision was easy: they wanted to make recipes that they would like to eat – and share!
Assortment of summer salads and Veuve Clicquot focaccia
Try the recipes
- Veuve Clicquot focaccia
- Potato, radish, and sardine salad
- “6-minute” eggs with peas and asparagus
- Cucumber & grilled apricot salad with burrata and sage
- Tomato salad with grilled peaches and feta
- Potatoes with carrots and chimichurri
You'll need
Instructions
1. Mix the focaccia dough and the Za'atar.
2. Transfer the dough to a baking sheet with some olive oil and top with raw asparagus strips, scallions, cherry tomatoes and peas.
3. Cover and let sit for 1 hour. Bake at 200°C (392°F) for 15 minutes.
4. Garnish with edible flowers.
2. Transfer the dough to a baking sheet with some olive oil and top with raw asparagus strips, scallions, cherry tomatoes and peas.
3. Cover and let sit for 1 hour. Bake at 200°C (392°F) for 15 minutes.
4. Garnish with edible flowers.
You'll need
- Potatoes;
- Radishes;
- Sardines;
- Olive oil;
- Lemon;
- Dukkah (mixture of Middle Eastern seeds and spices)
Instructions
1. Fry the sardines in butter and olive oil, then remove the bones.
2. Make a sauce with the butter, olive oil, and lemon.
3. Bake the potatoes and radishes in the sauce for 45 minutes at 190°C (375°F).
4. Add some olive oil, chives, and dukkah.
2. Make a sauce with the butter, olive oil, and lemon.
3. Bake the potatoes and radishes in the sauce for 45 minutes at 190°C (375°F).
4. Add some olive oil, chives, and dukkah.
You'll need
- 4 eggs;
- 3 tbsp peas;
- 3 tbsp fava beans;
- Beets;
- Dukkah (a mixture of Middle Eastern seeds and spices)
Instructions
1. Blanch the peas and beans.
2. Cut the asparagus and beets into strips.
3. Boil the eggs for 6 minutes, cut them in half, and serve with the asparagus and beets, some fresh oregano, a drizzle of olive oil, some dukkah, and a vinaigrette made from olive oil, balsamic vinegar, lemon juice, and lemon zest.
2. Cut the asparagus and beets into strips.
3. Boil the eggs for 6 minutes, cut them in half, and serve with the asparagus and beets, some fresh oregano, a drizzle of olive oil, some dukkah, and a vinaigrette made from olive oil, balsamic vinegar, lemon juice, and lemon zest.
You'll need
- Cucumbers;
- Apricots;
- Burrata;
- Sage
Instructions
1. Cut the cucumbers into strips and the apricots in half, then cook them on the BBQ grill.
2. On a large plate, arrange the sliced burrata on a bed of sage. In a saucepan, infuse some olive oil with some sage.
3. Be careful not to burn the oil. Drizzle the apricots and cucumbers with the infused oil.
2. On a large plate, arrange the sliced burrata on a bed of sage. In a saucepan, infuse some olive oil with some sage.
3. Be careful not to burn the oil. Drizzle the apricots and cucumbers with the infused oil.
You'll need
- 7 tomatoes;
- 3 peaches;
- 100 g (3.5 oz) feta cheese;
- 2 heads of garlic;
- 1 bottle of olive oil;
- Pecan nuts;
- Honey;
- Basil
Instructions
1. Cook the garlic in some aluminum foil with a little olive oil for 25 minutes inside the barbecue coals, along with the peaches (cut into quarters) and feta cheese.
2. Infuse the grilled feta with some olive oil and honey.
3. Slice then serve the tomatoes with the peaches, garlic, feta, pecans, and basil.
2. Infuse the grilled feta with some olive oil and honey.
3. Slice then serve the tomatoes with the peaches, garlic, feta, pecans, and basil.
You'll need
- 50 baby potatoes;
- A handful of fresh herbs;
- 20 wild strawberries
Instructions
1. Bake the potatoes in the oven.
2. For the sauce: In a mortar, crush some carrot tips, cilantro, parsley, garlic, Espelette pepper, olive oil, salt, pepper, and Veuve Clicquot Rosé champagne.
3. Serve with wild strawberries.
2. For the sauce: In a mortar, crush some carrot tips, cilantro, parsley, garlic, Espelette pepper, olive oil, salt, pepper, and Veuve Clicquot Rosé champagne.
3. Serve with wild strawberries.
