Epic summer nights…

by Julia Recker
It already became a tradition that a dear friend of mine and food-lover invites for her birthday summer party to a very old and magical property in the east of France. Those parties are always planned to perfection. Flower and candle decoration, a wide range of vegan, gluten free and regular cakes and sweets, colorful salads, homemade bread… I could go on here for hours. Sometimes, I wonder why Lena is no professional event manager (yet). It is truly impressive how she enjoys organizing and preparing events like that (very far in advance ;) ).

Last year, I contributed this vegan black bean cake by the inspiring greenkitchenstories. This year, I prepared a messy salad with antipasti.
I combined leafy greens with olives, sundried tomatoes, artichokes, cashew nuts and fresh raddish. Sprinkled with lemon juice, this salad was a great addition to this epic summer night.

Summer Salad Antipasti

serves 1 huge bowl
1 head of lettuce
1 bunch of small radish
1 handful green olives (pitted)
1 handful black olives (pitted)
1 handful sun dried tomatoes
1 cup artichoke hearts
1 handful cashew nuts
juice of 2 lemons
salt & pepper

Wash and cut lettuce and radish. Decorate with antipasti, sprinkle with salt and lemon juice and enjoy with friends!

Already looking forward to your next birthday, Lena!


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