One of the favourite dishes in our dinners is the Evohé Barcelona salad

One day, one of our guests, a beautiful friendly American named Robin Keuneke, congratulated us on dinner and especially on our very special and delicious salad. A short time later, she contacted us to explain that she was a renowned writer in the US, and her book The Detox Revolution became a bestseller. Wow! A gastronomic bestseller eating at our home! Unbelievable!

Now, this writer, specialized in breast cancer and nutrition, is about to publish her book dedicated to Basque and Catalan gastronomy. She asked us to collaborate on her book, and we were delighted to join this adventure. It has been a wonderful experience in which we have learned a lot.

As a result of the book, a great friendship with Robin and her husband Thomas was born. But the most incredible thing about this story is that one of the recipes in the book is our salad. Wow! So we want to share with you this delicious salad, one of the favourite dishes of our dinners. A recipe that we have perfected over time. We hope you like it!

Original and sophisticated, but easy to do at home. Dare you?

Just tender and sprouted shoots accompanied by cured goat cheese, quince, pomegranate, pine nuts and honey vinaigrette. Only the best products. The fresh, organic and best quality.  The keys are the freshness of the vegetables and the dressing, which gives it a spark. It must have a good extra virgin olive oil, ancient mustard, honey, sherry vinegar, pepper and salt.  It is delicious and perfect for veggie people!

A curiosity: Do you know where the origin of the word salad is?
Well, nothing less than in Ancient Rome, a time when vegetables were already seasoned with salt, the word comes from the Latin salata, from herba salata (salty herbs)

Evohé Barcelona fresh salad recipe


Ingredients (4 people):

  • 300g. Cured organic goat cheese
  • 100 g. varied lettuce
  • 2 c / s pine nuts, lightly toasted
  • Extra Virgin Olive Oil
  • Salt

Ingredients for the vinaigrette:

  • 100 g. quince
  • 4 c / s virgin olive oil
  • 2 c / c balsamic vinegar
  • 2 c / c old-style mustard (granulated)
  • Salt and pepper


  1. Prepare the vinaigrette quince crushing it into a paste and mix in a closed pot, with the other ingredients. Reserve.
  2. Mix with lettuce and pine nuts. Dress with the vinaigrette.
  3. Gluten Caution: important to check that all ingredients used are gluten

Abbreviations: c / s = tablespoon c / c = teaspoon

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