Soup, Sandwich, Salad for Lunch

Blood orange Salad with Pomegranate Vinaigrette

For the Vinaigrette:
2 Tbsp pomegranate vinegar
4 Tbsp canola oil

1/2 Tbsp shallot, minced finely

1 garlic, mashed

1/2 tsp honey

1/4 tsp cayenne

salt and pepper

Method:

Put the minced shallots and the vinegar in a mason jar and let sit for 30 minutes. Then add the garlic with oil. Shake well. Season with salt and pepper. Set aside.

For the Salad
5 cups of romaine lettuce, roughly chopped
1 Blood Orange, peeled and cut crosswise int 1/4 inch thick
1/2 cup celery hearts, sliced thinly

1/4 cup onion, cut crosswise

1/2 cup cherry tomatoes, halved

To Assemble:

Arrange the blood orange, romaine lettuce, the celery heart, the onions and sprinkle the tomatoes on top of the greens. Spoon a generous amount of the dressing over the vegetables and blood orange . Sprinkle with a little salt and freshly ground pepper and serve.

Asparagus soup with Celery

Asparagus and Celery Soup

Ingredients:

5 cups asparagus, chopped roughly
1/4 cup celery, roughly chopped
1/4 cup chopped red onions
1/2 cup yellow bell pepper
2 cloves of garlic,
1 sprig thyme
3 cups vegetable or chicken broth
salt and pepper to taste
1/4 tsp red chili flakes
salt and pepper
butter and olive oil

Method:
In a pot, heat the some olive oil and some butter over medium high heat. Add the garlic, sauté for a minute and then add the onions and cook until soft. Add the asparagus, yellow bell pepper, thyme and cook for about 5 minutes. Then add the red chili flakes , salt and a little freshly ground black pepper and sauté for 3 minutes. Add the broth , bring to a boil and lower heat and simmer partly covered and cook until the vegetables are soft.

Bend the soup in a food processor or an immersion blender and return to the pot. Let it simmer on low heat. Adjust the seasoning. Add a little cream if you like and serve it hot with a sprinkle of freshly ground black pepper.