Just because you’re flying solo doesn’t mean you can’t whip up something delicious! That’s the challenge taken on by Elvira Masson, journalist and author, who unveils no fewer than 100 recipes to enjoy all by yourself. A small revolution in the culinary world, where cookbooks rarely start below four servings. Dishes we thought were reserved for big gatherings suddenly become accessible from pot-au-feu to vegetable curryand even pear puff pastry. Our personal favorite? A quick, fresh, and crunchy Green Salad, perfect to slip into your lunch box for work. This Californian classic was born in the 1920s in San Francisco, as a tribute to the actor of a play called The Green Goddess. Time to treat yourself !
INGREDIENTS TO SHOP
Prep time: 15 minutes
Serves: 1 person
For the salad:
- 1 small handful of romaine
- 1 small handful of baby spinach leaves
- ½ ripe avocado + ¼ avocado
- ½ cucumber
- 3 radishes
- 1 small spring onion
- A few fresh herbs (chives, basil, parsley)
- A drizzle of lemon juice
- A few pieces of canned tuna
- ½ soft-boiled egg
- Fleur de sel
- Freshly ground pepper
For the dressing:
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- A dash of apple cider vinegar
- 1 small clove of garlic
- ¼ avocado
- A small handful of fresh herbs (tarragon, parsley, chives)
- Salt, pepper
RECIPE
STEP 1
Dice the avocado, cucumber, radishes, and spring onion into small pieces.
STEP 2
In a blender, mix all the dressing ingredients until smooth and creamy.
STEP 3
In a bowl, arrange the salad leaves, sliced vegetables, and herbs.
Drizzle generously with dressing.
STEP 4
Toss lightly and add a squeeze of lemon just before serving.
Arrange in a serving bowl and top with a few avocado slices and the half-egg cut into quarters.
CHEF’S TIP
- To make it a complete meal, add tuna and a hard-boiled egg.
Don’t miss the airfryer pasta gratin and the oh-so-chic cordon bleu.
