RECIPES INSPIRED BY LAUNDRY DAY
SPRING SALAD & MAGNOLIA TEA
Amsterdam-based chef, Naiara Sabandar, created a Spring Salad and Magnolia Tea inspired by our Laundry Day fragrance.
"While I was smelling Laundry Day, I looked outside at the Magnolia tree in front of my house, just as it was shedding its last blossoms. I decided to infuse the petals creating a drink that represents spring in its short bloom."
"The scent reminded me of the joy of popping peas and broad beans from their pods while sitting in the grass. It made me crave something very fresh, green, and crisp—something that captures the moment spring produce reaches its peak. A salad filled with peas, broad beans, pickled cucumber, green asparagus, and even new potatoes if you're in the mood. The dressing is a shiso pesto with dill and lemon juice, bringing out those grassy, zesty notes." — Naiara
For the salad:
YOU'LL NEED —
2 handfuls of mixed lettuce
A few leaves of purple endive (about 4–5 leaves, torn)
1/2 cup fresh peas (shelled)
1/2 cup broad beans (shelled)
4–6 green asparagus spears
4–5 small new potatoes
Parmesan, for shaving
Maldon salt and freshly cracked black pepper, to taste
For the pesto dressing:
YOU'LL NEED —
10 shiso leaves (or substitute with fresh mint/basil if needed)
A handful of fresh dill
A handful of baby spinach
Juice of 1/2 lemon
1⁄2 cup of olive oil
Salt and pepper to taste
TO MAKE —
1. Prepare the peas and broad beans: Shell them, then blanch separately in salted
boiling water—broad beans for about a minute, peas slightly less. Strain and shock
them in ice water. Once cooled, strain again and set aside.
2. Asparagus: Snap off the woody ends by hand—they naturally break at the right point.
Blanch quickly in salted water or give them a light pan-char for a toasty note.
3. Potatoes: Boil in their skins in salted water until tender. Let them cool, then peel by
hand.
4. Peel the cucumber, slice it in half lengthwise, and scoop out the seeds with a spoon. Slice it diagonally into thin pieces, sprinkle with a pinch of salt, and let it sit for 5
minutes. Then drizzle with a little lemon juice and set aside.
5. Shiso pesto: Blend shiso, dill, and spinach with olive oil and lemon juice until smooth and vibrant. Season to taste.
6. Assembly: Gently mix the vegetables with a few spoonfuls of pesto. Add lettuce and purple endive last, mixing with your hands to keep the leaves delicate.
7. Finish: Plate the salad and top with Maldon salt, freshly cracked pepper, and shaved Parmesan.
For the tea, brew magnolia petals and serve.