3 salad recipes that can be prepared during the heat

It’s summer! Why cook for hours? English boss Guelph Anderson realized this and offers three salad recipes, just a little more complicated – to impress friends or improve a day at the office.

Fennel, celery and apple salad with a creamy almond vinaigrette

For 2 people as a main course or for 4 people as a side dish

“This salad is characterized by the meeting of the crunch of fennel and celery and the sweetness of a creamy almond vinaigrette, which will soften their strong taste. Delicious on its own, it also pairs well with grilled fish. The vinaigrette can be paired with just about anything and will easily keep for a week in the fridge, so you can easily double the doses. So try dipping a lettuce leaf in it… Juicy!”


For the salad:

  • 50 g of almonds (with skin), coarsely chopped
  • 2 crisp apples, Gala or Reinette
  • 2 fennel bulbs
  • 5 stalks of celery
  • A handful of pea shoots (about 40 g)

For refueling:

  • 100 g of almonds (with skin)
  • 150 ml of almond milk or water
  • 1 orange
  • 60 ml of extra virgin olive oil
  • 30 ml of apple cider vinegar
  • 1 small garlic clove, peeled
  • Sea salt and black pepper


Start with the vinaigrette, preferably the day before if you can. Put almonds in a bowl, pour almond milk or water, cover with a lid and leave overnight. If you’re short on time, place the almonds in a saucepan with the liquid, cover and simmer on a low heat for 15-20 minutes to soften slightly before letting them cool. Cut a thin slice from the top and bottom of the orange, then place it on a cutting board and cut off the skin and zest. Cut the orange segments between the skins, remove the seeds, then place them in a blender.

Add the olive oil, vinegar, garlic and softened almonds to a blender along with the remaining soaking liquid. Mix to make a smooth sauce. If it’s too thick, add almond milk or water a tablespoon at a time until you get the consistency you want. Season with salt and pepper to taste. The book.

Place the pan over medium heat, add the chopped almonds and fry, stirring occasionally, until they begin to color and release their aroma. Pour into a plate and let cool.

Cut the apples into quarters, remove the core from them, cut into small cubes and place in a large salad bowl. Cut the fennel bulbs into quarters, slices 5 mm thick and add them to the salad bowl. Finely chop the celery into 5 mm thick slices and add them as well. Place half of the pea sprouts in the salad, then toss with the dressing and toss until all the vegetables are well coated.

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