A Summer Gathering & Salad Recipe

It's been a while since I last shared a recipe with you guys - Nora made this delicious summer salad for a client production last month and I'm excited to share it with you today!

June feels like paradise in the garden - the climbing roses are really showing off and seeing them in full bloom always goes by way too fast. I sometimes can’t believe that just six years ago the whole garden was filled with weeds and didn’t even had grass in most parts. I often sit on the stairs with my morning coffee, in total awe of this beautiful example how things can change, grow and transform in the most beautiful way. We did this table setting for ABASK and as the light was just so beautiful that day I quickly took these analog shots on Kodak Porta 400 in between.
Nora made a fresh and tasty arugula-fennel salad with roasted potatoes and green asparagus served with some refreshing elderflower drinks - such a wonderful and light combination for a warm summer evening outside! Just scroll down for the recipe and you can find a little interview about how to style the perfect imperfect table over on ABASK. Happy cooking!

Arugula Fennel Salad with Roasted Potatoes and Green Asparagus

Serves 4
Ingredients:

Arugula and Fennel Salad

120g arugula

1 fennel bulb

1 apple

50g walnuts

salt & pepper

3–4 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp lemon juice

1–2 tsp maple syrup

1–2 balls of burrata

Roasted Potatoes

800–1000g small potatoes (unpeeled)

20g butter

salt

A few sprigs of fresh oregano or similar (optional)

Green Asparagus with Pecorino

1–2 bunches green asparagus (min. 500g, thin stalks preferred)

olive oil

salt

1 pinch cayenne pepper (or use chili-infused olive oil if available)

A little fresh lemon juice

50g Pecorino or Parmesan

Recipe:

Roasted Potatoes

Scrub the potatoes with a vegetable brush, boil in water until tender, and drain. Then, cut them

in half lengthwise. Melt the butter in a large pan, place the potatoes cut-side down, and roast for

about 5 minutes until the underside is crispy and brown. Season generously with salt. Top with

fresh oregano.

Green Asparagus with Pecorino

Wash the green asparagus. Roast in a pan with olive oil over medium heat—adding a pinch of

salt and cayenne pepper—for 5–10 minutes, turning to roast all sides (adjust time based on

stalk thickness). Finish with a splash of lemon juice. Arrange the asparagus on a platter or plate

and top with grated Pecorino.

Arugula and Fennel Salad

Wash and dry the arugula. Halve and quarter the fennel, then slice it finely. Cut the apple into

paper-thin slices. Combine the arugula, fennel, and apple in a salad bowl or on a serving plate,

and top with the coarsely chopped walnuts. Season with salt and pepper. Mix a dressing using

the olive oil, white wine vinegar, lemon juice, and maple syrup—ideally by shaking the

ingredients together in a small, sealable jar—then pour it over the salad and toss to combine.

Finally, place the burrata on top of the salad.