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RINSE and clean the two carrots and slice them julienne, which means long strips. CLEAN the radishes and cut them into thin slices. RINSE the curly lettuce and dry it using a salad spinner or clean kitchen towel.
PLACE the lettuce into a large bowl, add in olive oil and toss it. SLICE leaves from 4-6 sprigs of fresh dill as finely as possible using a chef's knife and cutting board. SLICE the red onion as thinly as possible.
QUARTER the ripe tomato. GRATE 1/4th cucumber using the medium-sized openings on your grater into a small bowl. MIX in 2 tablespoons crème fraîche, the juice from half a lemon, and season with salt and pepper.
Taste, and add more crème fraîche if needed.
DIVIDE the curly lettuce, radishes, carrots, and tomato wedges over a plate. SLICE open the sandwich of choice using the bread knife and coat both insides with classic Philadelphia cream cheese.
We found that using the backside of a large spoon is very convenient for this. LAYER red onion slices and smoked salmon. DIVIDE the Crème fraîche and cucumber mixture over the two slices of bread.
PLACE the bread on top of the lettuce, add salt and pepper to your liking. Enjoy!
Lunch at arty cafe Bordeaux Our inspiration from the Arty café in Bordeaux city! Marco's plate was the salmon, Veronique's lunch was a twist on a French classic dish called Tartiflette.
They called it "artyflette" to match their brand name,