Is it Spring already?

The weather is such an easy subject when talk is needed between strangers. Who hasn't done it before? Every now and then, when I end up talking of how Winter never ends or why Spring seems to avoid my surroundings, I always feel like I'm doing cheap talking... But I do feel affected by it! Even if my kitchen doesn't live on sun or rain, my resolution of buying what's in season leads to "weather connected" food. And lately I've had cravings for fish skewers with a hint of ocean, I'm dying for fresh figs and I would kill for tomato jam. Now you know! But in the meanwhile and whilst August doesn't arrive, an avocado and shrimp salad will have to do, now that Spring seems to have come to my part of the world.



Avocato and Shrimp Salad with Apple and Radicchio

Serves 2

1 medium avocado, riped, halved, stone removed
1/2 apple Granny Smith, chopped
2 Tbsp red onion, finely chopped
1 Tbsp lemon juice
salt and pepper, to taste
6 quail eggs, boiled
1/2 cup Radicchio, chopped
Lettuce baby leaves, for two
8 large shrimps, boiled, shells removed (keep stock for further use)

In a bowl, mix together the apple, the radicchio and the onion. Chop 2 of the shrimps and mix in. Add halved eggs to the previous mixture. Mix carefully not to break the eggs. Add salt and pepper to taste. Assemble the plates: put half an avocado in the middle of lettuce baby leaves. Sprinkle the avocado center with lemon juice. Fill with the apple mixture. Place a spoonful of hollandaise sauce and 3 shrimps on top. Divide the remaining mixtura over the lettuce, around the avocado. Add more sauce, to taste or take separately. Serve straight away.


Hollandaise Sauce

1 egg yolk
1 Tbsp lemon juice
1/2 tsp salt
50 grs unsalted butter

In a food processor, beat egg york, lemon juice and salt, until thick. Brown the butter (do not allow to burn). Add the butter to the egg mixture and blend. Keep the dressing in the refrigerator before using it.