Salads & Starters
Salads that never bore: with protein, fresh ingredients and bold flavors.
Homemade Chicken Caesar Salad
Classic Caesar salad with grilled chicken, crispy croutons, shaved parmesan, and the original sauce made with anchovies, garlic, and lemon. The most elegant appetizer anyone can prepare at home.
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Avocado Toast with Poached Egg
Avocado toast with poached egg brings together the best of modern brunch in a quick, nutritious plate: toasted sourdough bread, avocado mashed with lemon juice and flaky salt, and a poached egg with a runny yolk made in simmering water with a dash of vinegar. Smoked paprika and chia seeds finish the dish. Ready in fifteen minutes, it works equally well for breakfast, a mid-morning snack, or a weekend brunch.
Warm Lentil Salad with Mustard Vinaigrette
The warm brown lentils absorb the mustard vinaigrette like a sponge, creating a flavorful salad with contrasting textures: creamy lentils, crunchy cucumber, and fresh tomato.
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of southern Spain: a blended emulsion of ripe tomatoes, cucumber, green pepper, garlic, and extra virgin olive oil, served well chilled. Born in the fields of Andalusia as sustenance for farm workers, it is now the most refreshing and nutritious summer staple of Mediterranean cooking. A splash of sherry vinegar gives it the sharp tang that sets it apart from any imitation.
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich dressing is what sets it apart from any other salad.
Salmon Tartare with Avocado
Salmon tartare with avocado borrows from Japanese knife technique and adapts it to modern bistro cooking: sashimi-grade salmon hand-cut into small cubes, dressed with sesame oil, soy sauce and chives, then set over a base of creamy avocado. Capers and finely minced shallot add acidity and bite. The result is a fresh, elegant dish that comes together in minutes — as long as the salmon is genuinely good.
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result on the table.
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to three days and actually improves overnight.
Dark Chocolate Mousse Without Cream
Dark chocolate mousse without cream is a French-style dessert that relies solely on whisked egg whites for its airy texture. This is the purest form of chocolate mousse—no cream, no gelatine, just 70% dark chocolate, eggs, and a touch of sugar. It's an ideal choice for dinner parties where you want an impressive dessert that can be made ahead. Prepared in approximately 15 minutes plus chilling time, it serves 6 with a medium difficulty level. The key is gentle folding: vigorous mixing will deflate the whites and leave you with a dense, flat result.
Classic Peruvian Ceviche
Classic Peruvian ceviche is the signature dish of Peruvian cuisine: fresh corvina or sea bass cut into cubes and cured for just a few minutes in lime juice, ají amarillo chilli, thinly sliced red onion, fresh cilantro, and salt. The lime acid cold-cooks the fish through a process called denaturation — no heat required. It is served with toasted corn (cancha) and sweet potato, and is recognised as Peru's National Cultural Heritage dish.
Authentic Homemade Hummus
Smooth, creamy Lebanese-style hummus made the right way: tahini and lemon beaten first to form a silky emulsion, then chickpeas added gradually. This is the recipe that makes you stop buying the shop-bought version.
Homemade Hummus with Toasted Pita
Hummus is a Levantine staple shared across Lebanese, Israeli, Palestinian, and Syrian tables. Cooking and peeling the chickpeas before blending is the small effort that makes all the difference — the result is a silky, lightly tangy cream of chickpeas, quality tahini, lemon, and garlic. Serve with warm toasted pita and a drizzle of olive oil for a simple appetizer that never disappoints.
Homemade Sushi: California Rolls and Nigiri
Homemade sushi has made one of the world's most photographed dishes accessible to everyone. California rolls are the perfect entry point for beginners, while nigiri requires more practice but is more authentic.
Andalusian Gazpacho
Andalusian gazpacho is Spain's most famous cold soup: ripe plum tomatoes blended with cucumber, green pepper, garlic, extra virgin olive oil and sherry vinegar into a silky, cooling cream. The tomato quality and proper emulsification with the oil are what give it body and depth. Served ice-cold in a glass or bowl, with diced vegetable toppings on the side.
Spanish Russian Salad
Ensaladilla rusa is the most ubiquitous tapa in Spanish bars, despite its misleading name. The Spanish version combines boiled potato and carrot, peas, hard-boiled egg and tuna in oil, all bound with generous homemade mayonnaise. Served cold and garnished with olives and roasted pepper, it is the ultimate summer bar snack.
Hawaiian Poke Bowl
Poke bowls trace their roots to Hawaiian fishermen who seasoned the catch of the day with soy sauce and sesame oil right on the boat. This version uses sashimi-grade salmon cubed and briefly marinated, served over Japanese rice with edamame, avocado, cucumber, and wakame seaweed. Fresh, light, and ready in twenty minutes once the rice is cooked.
Caprese Salad with Fresh Mozzarella
The caprese is both the simplest and most unforgiving Italian salad: ripe tomato, buffalo mozzarella and fresh basil dressed with nothing but extra virgin olive oil and flaky salt. No vinegar, no garlic, nothing to hide behind. The tomato and mozzarella quality is everything — get them right and there is nothing to improve. It originated on the island of Capri, the three ingredients painting the colours of the Italian flag.
Salads & Starters: cooking guide
Salads have evolved far beyond lettuce and tomato. A proper salad balances textures (crunchy, creamy, tender), flavours (acidic, salty, sweet) and proteins to become a complete meal. Discover fresh salads for summer, warm salads for winter and options that hold up well in a packed lunch.