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…
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 Andalusian cuisine: an emulsion of tomato, cucumber, pepper, garlic and extra virgin olive oil that is blended cold and served well chilled. Born in the fields of southern Spain as sustenance for day laborers, today it is the healthiest…
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…
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…
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…
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…
Dark Chocolate Mousse Without Whipped Cream
Dark Chocolate Mousse Without Whipped Cream: The French Secret That Defies Creaminess The first bite is a betrayal. Smooth as a sigh, but dense as sin. There's no whipped cream, no butter, no added sugars to mask the flavor. Only dark chocolate, eggs, and a touch of salt. This is the mousse that…
Classic Peruvian Ceviche
Peruvian Ceviche: the flavor that conquered the world The first bite is a whip. The fish — sea bass or halibut, cut into large dice— melts in the mouth with a silky texture, but not soft. The freshly squeezed lime juice envelops it with its vibrant acidity, while the yellow pepper adds a spicy…
Authentic Homemade Hummus
Homemade hummus bears no resemblance to the store‑bought version: creamy, silky, and perfectly balanced with lemon and garlic. The trick is to whisk the tahini with the lemon first to create a smooth emulsion before adding the chickpeas. It is served with a generous drizzle of olive oil, paprika…
Homemade hummus with toasted pita
Hummus is a preparation from the Mediterranean Levant — Lebanon, Israel, Palestine, Syria — with thousands of years of history. Cooked and well‑peeled chickpeas, quality tahini, garlic and lemon juice are blended until a smooth, slightly tangy cream is achieved. Served with toasted pita bread and a…
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…
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…
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…
Caprese Salad with Fresh Mozzarella
Caprese Salad: The Luxury of Simplicity The first bite of a well-made caprese is a reminder that Italian cuisine doesn't need complications. Three ingredients — tomato, buffalo mozzarella, and basil —, a drizzle of extra virgin olive oil, and flaky salt. Nothing more. And yet, this apparent…
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.