Institut finlandais is closing its doors for the month of August. Before the summer break, we asked Café Maa’s chef Alexandra Marschan-Claude to share one of her summer recipes with us.

While waiting for Café Maa’s reopening on 1 September, Alexandra shared the recipe of her favourite summer salad:

Ingredients for 6 servings:

  • 300g of kale
  • 300g of arugula
  • 100g of snow peas
  • 1 bunch of asparagus
  • A handful of broad beans
  • A few pea sprouts
  • 100g of raspberries
  • 100g of blackberries
  • A handful of cranberries
  • Pomegranate seeds
  • Coriander
  • Chives
  • Dill


  • Rapeseed oil and olive oil in equal amounts
  • Raspberry vinegar
  • 1/2 red onion
  • Salt, pepper
  • Ground cumin

1. Start by blanching the asparagus, snow peas and broad beans by plunging them in boiling salted water for three minutes.

2. Rinse the kale, arugula and berries. Wash your herbs and chop them.

3. Combine everything in a mixing bowl and season the salad to your taste with the raspberry vinaigrette.

4. Add the final touch by garnishing your salad with pomegranate seeds and pea sprouts.