Coming soon to your plate |  In the realm of salads

Coming soon to your plate | In the realm of salads

Our gourmet team tests the latest recipe books for you. This week : Soon on your plateGenevieve Plant.

Published August 24, 2021

Iris Gagnon Paradise

Iris Gagnon Paradise
Press

Why talk about it?

It’s back to school and we want to get back to our good habits of understanding, eating healthier, more vegetables and whole foods, and ideally cooking our own lunches to bring to the office or for a quick dinner while working remotely. Published this summer by Éditions La Presse, this new book by Genevieve Plante will certainly inspire you to get back behind the cutting board with her recipes for 30 colorful salads accompanied by an equal number of homemade vinaigrette recipes.

Who is Genevieve Plant?


PHOTOGRAPHY BY LAURA G. DIAZ COURTED EDITIONS LA PRESSE

A musician by trade, Genevieve Plante founded the blog Vert Couleur Persil in 2014.

A musician by trade (she’s a professional trumpeter), Genevieve Plante has had a passion for food for many years, especially salads and plant-based dishes. In 2014, she founded the blog Vert Couleur Persil, which was a great success, and then self-published history of saladsin 2016 and then Hummus and Co., the following year, which offered nearly endless hummus recipes with a variety of toppings. In 2019, she published in Éditions La Presse. Green parsley – My simple and delicious recipes, where she offered many recipe ideas for all times of the day and different occasions. In her new book, she continues to delve into the same motifs: fresh cuisine, based on plants but not excluding certain animal proteins such as fish, seafood or dairy products, is very colorful and creative, often surprising with its combination of ingredients and flavors.

Our opinion

Soon on your plate

Soon on your plate

Editions of La Presse

Undoubtedly, Genevieve Plante has a certain talent for the visual composition of her dishes, in addition to being very creative. She is an artist at heart! She’s not shy about combining unusual ingredients to create pretty monochrome salads: red cabbage, purple rice, beets and blackberries for a purple salad, broccoli and a green apple for a burst of greens, or more yellow peppers, pineapple and yellow zucchini for a splash. sunny result.

It’s sweet, even intriguing, but sometimes feels a little forced, as if the colors rather than the flavors dictated the choice of ingredients.

For those who like to dare, this book will serve. As for those who prefer the tried-and-true classics, it might be worth looking elsewhere… or deciding to broaden your horizons.

The book offers two chapters of recipes: simple salads that are fairly easy to make and ideal as an appetizer or side dish, then mixed salads that usually require more effort and time to enjoy for lunch or even dinner. Genevieve Plante’s salads often have a lot of fruit, which did not tempt us every time, but we must give it to her: she really is not in the middle of nowhere.

Added to these two sections is an introduction, in which the aspiring chef gives advice on how to make her salads (and homemade dressings) successful, and where she encourages readers to let their inspiration and imagination run wild, and a final chapter with additional recipes to help improve your compositions (fake bacon, pita chips, pickled radishes, etc.).

Finally, an inspiring book for finding new ideas for salads and dressings, especially for those who want to cut down on animal protein.

Proven Recipes

  • We loved the kale salad with peanut dressing.

    PHOTOGRAPHY BY LAURA G. DIAZ COURTED EDITIONS LA PRESSE

    We loved the kale salad with peanut dressing.

  • Salad with fennel and fresh herbs

    PHOTOGRAPHY BY LAURA G. DIAZ COURTED EDITIONS LA PRESSE

    Salad with fennel and fresh herbs

  • Poke Style Tofu Salad

    PHOTOGRAPHY BY LAURA G. DIAZ COURTED EDITIONS LA PRESSE

    Poke Style Tofu Salad

one/3

We tested four recipes: two simple and two mixed, and were satisfied. As promised, the simple recipes are very easy to prepare; the one with fennel and fresh herbs, with its vinaigrette combining fresh orange juice, rice vinegar, honey and garlic, was perfect for a hot day, but we especially enjoyed the coleslaw (red, green, chinese lettuce, carrot… ) with its delicious peanut vinaigrette, with a more than convincing result.

We loved the poke style tofu salad, a good choice for lunch even if there are a lot of steps (too many?) and some ingredients we thought were extra like nori seaweed. However, the idea of ​​adding diced strawberries to marinated and sautéed tofu cubes, brown basmati rice, cucumber ribbons, and pickled radish (good idea) proved to be successful, creating a very fresh flavor to the palate, while a vinaigrette made with pre-soaked cashews. and the tahini came out creamy and delicious.

Our recipe selection

This mixed salad, the fourth tested, is our favorite. It’s not very difficult to make, has a few original touches without being overdone, and highlights halloumi, the perfect lunchtime cheese that only needs to be grilled ahead of time. The addition of garlic croutons and hemp seeds adds texture. Creamy yoghurt dressing tastes good thanks to the addition of spices such as cinnamon, nutmeg and cloves.

Salad of tomatoes and halloumi


PHOTOGRAPHY BY LAURA G. DIAZ COURTED EDITIONS LA PRESSE

Salad of tomatoes and halloumi, one of the recipes in the book Soon on your plateGenevieve Plant

Ingredients

Salad

  • 1 drop grape seed oil
  • 1 package (250 g) halloumi cheese, cut into 8 slices
  • 120 g (2 cups) romaine lettuce, chopped
  • 4 red tomatoes, cut into quarters
  • 4 Lebanese cucumbers, sliced
  • 80 g (1/2 cup) red onion, minced
  • 1 drop extra virgin olive oil
  • 1 C. spoon of hemp seeds, shelled
  • 1 large handful fresh parsley, chopped
  • Garlic croutons to taste (see recipe)

The vinaigrette

  • 125 g (1/2 cup) 2% plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 C. spoons + 1/2 tsp. maple syrup
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground coriander seeds
  • 1 very small pinch of ground nutmeg
  • 1 very small pinch of ground fenugreek
  • 1 pinch of sea salt
  • Ground pepper to taste

garlic croutons

  • 5 slices (3 1/2 cups) white bread, cut into 2 cm cubes
  • 3 tbsp tablespoons extra virgin olive oil
  • 2 large garlic cloves, pressed
  • 1 small handful fresh parsley, chopped
  • 1 large pinch of sea salt
  • Ground pepper (generously)

Training

For garlic croutons:

  1. Preheat oven to 180°C (350°F).
  2. Line a baking sheet with a silicone baking mat.
  3. Place the bread cubes in a medium bowl. In a small bowl, mix oil, garlic, parsley, salt and pepper. Pour over bread. Gently mix with your hands or a spoon so that all the cubes are moistened.
  4. Arrange the bread cubes on a baking sheet. Bake 16 to 18 minutes or until croutons are golden brown and crispy.

For salad:

  1. In a small bowl, mix all the ingredients for the dressing. Refrigerator reserve.
  2. Heat grapeseed oil in a non-stick skillet over medium heat. Fry the cheese slices for about 2 minutes on each side until they are golden brown. To book.
  3. Divide the dressing onto two plates. Arrange lettuce, tomatoes, cucumbers, onions, and cheese creatively. Drizzle with olive oil and garnish with hemp seeds, parsley and toast.

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