En la Cocina… chef Dee-Dee from Néctar
Recently Néctar has expanded and now is not only a tearoom but also a restaurant, serving healthy, sophisticated and savory food, mostly spiced with special ingredients and flavored with teas and infusions. At Néctar you can find a large variety of teas and herbal, floral and fruit infusions, solo ingredients or mixed in artistic blends. With these aromatic and delicate beverages as a foundation and flavor statement, the lunch menu was designed by Jim McKeever and Irish chef Dee-Dee, focusing on nutritious and well-balanced meals. The wide-ranging menu offers options such as salmon sandwiches, salads, wraps, entrees and desserts. If you are a vegetarian, vegan or lactose- or gluten-intolerant this could be a tasty option for you, since they have delicious veggie options such as esquites, quinoa salad, and vegetarian foi gras and alternatives such as mayonnaise without eggs, almond milk, agave honey and gluten-free, homemade cookies. Dee-Dee shared the recipe for the unique house salad dressing: forest fruits dressing. Lunch is available Monday through Saturday from 11:30am to 4pm and Sundays 12pm to 3pm. Néctar is inside the store Camino Silvestre, located on the corner of Correo and Chiquitos.
Forest fruits dressing
1 ½ cups olive oil
1 cup white wine vinegar
½ cup forest fruits infusion
2 tablespoons Dijon mustard
2 tablespoons agave honey or nectar
Two shallots, chopped finely
1 cup water
3 tablespoons forest fruits blend
First, make a strong infusion with the forest fruits blend by heating water to a boil and adding the blend then let it steep five minutes until you get a strong-colored infusion. Let it cool, then place the infusion in a bowl and add the rest of the ingredients, stirring with a fork. This dressing lasts five to seven days in the fridge. It is has a sweet flavor that goes well with salads and vegetables. At Néctar you can purchase the forest fruits blend to take home and make your own dressing.