Orange Salad with Parmesan and Red Onion - Coffee Shrub
Recipe & Food-Styling: Susanne Walter , Photo & Styling: Oliver Schwarzwald
Coffee Transforms: Discover the Shrub Revolution!
Coffee doesn't just stop at being a comforting morning brew; it transforms into a vibrant concoction in the world of mixology! It's not merely a beverage; it's the life of the party in the realm of non-alcoholic cocktails.
Once again, we've taken Bette Noire's coffee and showcased it in the showroom of the fantastic Hamburg furniture label, Victor Foxtrot. You can see it in large format in the current issue of Highlevelzero Dining Clubs No.3. Complex coffee aromas meet aesthetic color schemes and excellent design language. Alcohol-free and style are not contradictory!
The combination of earthy coffee notes, fresh and spicy orange salad, creamy Parmesan cheese, and a slightly nutty flavor profile creates a harmonious blend of flavors and textures. The contrast between the earthy tones of the coffee and the fresh citrusy notes of the orange salad is a perfect combination.
Cheers! To sober buddies!
Recipe & Food-Styling: Susanne Walter , Photo & Styling: Oliver Schwarzwald
Orange Salad with Parmesan and Red Onion
For four servings
Preparation time: 30 min.
Shrub: 24 hours
Ingredients:
4 oranges
1 small red onion
1 chili pepper
1 handful of coriander leaves
Pinch of salt
4 tbsp olives
6 tbsp extra virgin olive oil
30 g Parmesan cheese
Instructions:
Peel the oranges, removing the white pith, and slice them thinly crosswise using a sharp knife.
Peel the red onion and wash the chili pepper. Remove the stem and seeds from the chili, then finely dice the onion and slice the chili into rings.
Pluck the coriander leaves from the stems and finely chop the stems.
Gently mix the oranges, red onion, chili, coriander, a pinch of salt, olives, and olive oil together. Distribute the mixture onto plates. Use a cheese grater to shave Parmesan over the top.
Serve immediately and enjoy!
Coffee Shrub
For one glass
3 cl coffee shrub (see below)
6 cl sparkling water
Orange zest
Ice cubes
Put ice cubes and coffee shrub into a highball glass. Fill with sparkling water, stir once, and garnish with orange zest.
For the Coffee Shrub:
50 g freshly ground coffee powder
150 ml balsamic vinegar
100 ml water
60 ml agave syrup
20 g brown sugar
8 cardamom pods, crushed in a grinder
For the Shrub:
The day before, combine all the ingredients in a screw-top jar. Stir well and let it steep for 24 hours.
Strain the shrub through a coffee filter or a very fine sieve and refrigerate until ready to use.