Davines Dede Inspired Recipes

Unleash your inner chef and awaken your taste buds with a culinary adventure inspired by Davines Dede, a haircare line known for its emphasis on natural ingredients. Celery, a key component of Dede, is not only a delicious ingredient but also a nutritional powerhouse. It detoxifies the body, promotes hydration, and is rich in essential vitamins. This translates beautifully into a variety of flavorful dishes. Start your day with a vibrant breakfast salad featuring honey-roasted potatoes, perfectly jammy eggs, savory turkey bacon, and chopped celery for a delightful crunch. For lunch, delve into a refreshing celery root and apple salad drizzled with a tangy vinaigrette and topped with crumbles of blue cheese. Seeking a quick and healthy reset? Look no further than a detoxifying celery juice. And for dinner, whip up a simple yet satisfying black pepper chicken – a breeze to prepare and bursting with flavor. Dede inspires not just beautiful hair, but a holistic approach to well-being, and this delectable culinary journey is the perfect way to embark on that path

Breakfast Salad

— 4 oz bacon — 2 lbs red potatoes, quartered

— olive oil — kosher salt

— 3 celery ribs, shaved thin —1 shallot, shaved thin

— 2 tbsp extra virgin olive oil — 1 large lemon, juiced

— 2 tbsp dill leaves — 6 eggs

— 2 tbsp honey — 2 handfuls watercress

— 4 oz crumbled blue cheese — flaky sea salt

— freshly cracked black pepper — 1 tbsp chopped chives, plus more to garnish

1. Preheat the oven to 350°F. Lay the bacon in an even layer on one side of a full sheet pan, leaving enough room for the potatoes on the other. Toss the potatoes with olive oil to coat them well. Lay the potatoes out onto the sheet pan. Season with a generous pinch of salt. Bake for 40 minutes until the bacon is crisp.

2. Meanwhile, combine the shaved celery, shallot, olive oil, and lemon juice in mixing bowl. Mix well and season with a pinch of salt to taste. Refrigerate until ready to serve.

3. Bring a small saucepan of water to a boil. Gently place the eggs in the boiling water. Cook for 6 minutes, adjusting the temperature as needed to keep the water at a gentle boil. Transfer the eggs to a bowl of ice water. Allow to fully cool. Drain the eggs, crack them, and peel off the shells.

4. Transfer the bacon to a plate lined with paper towels. Set aside. Raise the oven heat to 475° Spread the potatoes out so they now cover the full sheet pan. Once the oven is up to temperature, bake them for another 5 minutes. Turn on the broil setting to high and finish cooking for a minute or so, just until golden and crispy. Drizzle the honey over the potatoes right when they come out of the oven. Toss well.

5. To serve, lay the watercress onto a platter and drizzle with olive oil. Mound the potatoes over top. Slice the jammy eggs in half and arrange them around the potatoes. Roughly chop the bacon and sprinkle it over top. Spoon the celery mixture, across the potatoes.

6. Garnish with the blue cheese, a good drizzle of olive oil, flaky sea salt, and lots of freshly cracked black pepper.

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Celery Salad with Apples & Blue Cheese

— 5 tablespoons extra-virgin olive oil — ¼ cup finely chopped shallot

— 4 teaspoons coarse mustard — 1 teaspoon granulated sugar

— Kosher salt and freshly ground black pepper — 2 tart red apples, such as Pink Lady

— 1 small celery root (about 12 ounces) — ½ cup coarsely chopped roasted, salted almonds

— 1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)

—1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved

— 1 packed cup fresh parsley leaves, plus more for garnish

— 1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

1. Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.

2. Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours — or even overnight — from this point.

3. Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.

4. Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

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Celery Juice

— 2 cups water — 2 apples

—1orange — 1 lemon

— 1 cup cucumber roughly chopped — 3 celery ribs

—1 inch chunk fresh ginger root — 2 cups spinach

1. Wash the apples, cucumber and celery.

2. No need to peel the apple, cucumber or ginger simply chop into chunks.

3. Peel the orange and lemon and slice the orange into 2 or 4 chunks.

4. Last, roughly chop the celery stalks.

5. Start by adding the water to the blender along with the other ingredients.

6. Blend until well blender. Use the tamper to push the ingredients towards the blade if needed

7. Get a large bowl and a nut milk bag and pour the green juice into the milk bag.

8. Squeeze the nut milk bag to separate the juice from the pulp.

9. Discard the pulp or keep for your compost, or use as fertilizer for your plants

10. Transfer juice into a jar and enjoy!

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Blackpepper Chicken

— 2 pounds ( 1 kilogram) skinless and boneless chicken breasts, cut into thin strips

— 3 tablespoons low sodium soy sauce — 1 ½ tablespoons fresh ginger, minced

— 2-3 tablespoons cornstarch — 2 tablespoons toasted sesame oil

— 2 tablespoons rice vinegar — 5 tablespoons vegetable oil

— 3 celery ribs, thinly sliced — 1 large onion, cut into cubes

— 1 ½ tablespoons fresh ground black pepper — Salt as needed

1. In a small bowl combine the chicken with soy sauce, fresh ginger, rice vinegar, cornstarch and sesame oil. Allow to marinate for 10 minutes.

2. In a large non-stick skillet heat 5 tbsp. of vegetable oil over high heat, add the chicken and cook until brown, about 6 minutes, stirring occasionally. You might need to cook chicken in batches.

3. Once the chicken is cooked through, add the celery and onion and cook for 1 minute over high heat, then sprinkle with black pepper and give a good stir to combine everything.

4. Serve immediately over jasmine rice.