At Novikov Cafe in Dubai Mall, summer was more than just a change in temperature to executive chef Riccardo Stevan, it was an opportunity to celebrate nature with a menu that reflected the fresh flavours of the season.
With an emphasis on locally sourced ingredients, the Summer Delights menu was refreshingly dominated by vegan and vegetarian dishes, showcasing the best of what the hot months can offer.
In this Q&A with Novikov Cafe’s Executive Chef Riccardo Stevan, The Ethicalist gets a glimpse into the inspiration behind the modern Mediterranean menu, the importance of sourcing locally, and the role chefs play in promoting sustainable food practices.
Plus, from vegan soups to salads, we’re sharing a sneak peek into Riccardo’s kitchen with three deliciously light recipes that you can easily whip up at home.
TE: Novikov Cafe’s summer delights menu is predominantly vegetarian or vegan. Was that a conscious decision?
Riccardo: At Novikov Cafe, we believe in celebrating the season with the freshest and most vibrant ingredients nature has to offer. Our summer additions are predominantly vegetarian for several reasons: Summer is a time when produce is at it’s peak, offering an abundance of fresh, flavourful vegetables and fruits allowing us to highlight a dining experience that is both refreshing and delightful. Vegetarian dishes also tend to be lighter and packed with essential nutrients, making them an excellent choice for the warmer months.
TE: How important is it to you to source local ingredients and what challenges have you faced in sourcing them?
Riccardo: Sourcing local ingredients allows us to create a menu that resonates with the seasons, offering our guests dishes that are in harmony with the time of year. Local ingredients are often fresher and of higher quality because they don’t require long-distance transportation, which keeps our dishes vibrant, flavourful, and nutritionally rich.
TE: In your opinion, what role do chefs play in promoting sustainable food practices?
Riccardo: Chefs play a crucial role in promoting sustainable food practices. By carefully planning portion sizes, we reduce plate waste and make efficient use of food. Additionally, sourcing seafood from sustainable fisheries, and avoiding overfished species promotes responsible fishing practices.
TE: What is your favourite ingredient and why?
Riccardo: Tomatoes are my favourite because they’re the kitchen’s multitaskers, flavour-packed, and health-boosting superheroes. They can be roasted, grilled, sun-dried, pureed, or enjoyed raw. They make cooking fun, colourful, and just a bit unpredictable – much like life itself. Plus, they make you feel less guilty about all that cheese you just ate.
Chef Riccardo’s Novikov Salad
Ingredients:
- 150g Boston lettuce, washed and dried
- Half an avocado, peeled and pitted
- 80g edamame beans, boiled and cooled
- 60g cucumber, thinly sliced with a peeler
- 60g zucchini, halved and thinly sliced
- 3g sesame seeds
- 15g balsamic vinegar
- Maldon salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil
Preparation:
Clean the Boston lettuce thoroughly. Arrange the lettuce leaves on a serving plate as the base of your salad.
Using a vegetable peeler, slice the cucumber into long, thin ribbons. Halve the zucchini lengthwise and slice it thinly.
Boil the edamame beans until tender, then drain and allow them to cool.
Place the avocado half in the centre of the lettuce. Place the zucchini slices and cucumber ribbons around the avocado, season the avocado by sprinkling Maldon salt and freshly ground black pepper into the hollow where the pit was removed. Drizzle the balsamic vinegar and extra virgin olive oil into the same space, allowing the flavours to infuse the avocado.
Scatter the boiled edamame beans around the plate. Finish by sprinkling the sesame seeds over the entire salad, enhancing it with a subtle crunch and a nutty flavour.
Tomato Carpaccio with Herb-Caper Dressing
Ingredients:
- 250g beef tomato, thinly sliced
- For the dressing:
- 150g extra virgin olive oil
- 10g capers, finely chopped
- 10g fresh basil, chopped
- 10g fresh parsley, chopped
- 10g spring onion, finely sliced
- 10g shallot, finely diced
- Maldon salt, to taste
- Freshly ground black pepper, to taste
- For garnish: 10g baby basil leaves
Preparation:
Begin by carefully slicing the beef tomato into thin, even slices. Arrange the slices neatly on a serving plate, slightly overlapping them to create a beautiful carpaccio presentation.
For the dressing:
In a small bowl, combine the extra virgin olive oil, chopped capers, basil, parsley, spring onion, and shallot. Stir well until all the ingredients are evenly mixed. Season the dressing with Maldon salt and freshly ground black pepper to taste, adjusting the seasoning as desired.
Drizzle the herb-caper dressing generously over the tomato slices, ensuring each slice is coated with the flavourful mix.
Garnish and serve: For presentation put baby basil leaves over the dressed tomatoes, adding a final touch of freshness and colour.
Pea Soup with Truffle
Ingredients:
- 600g fresh peas
- 300g potato, peeled and sliced
- 150g shallots, finely chopped
- 2 litres of water
- Salt and pepper, to taste
For the Garnish:
- 20g white onion, thinly sliced
- 2g fresh truffle, shaved
- Flour, for coating
- Extra virgin olive oil, for frying and drizzling
Preparation
Preparation of the Base: In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Add the finely chopped shallots and sauté until they are soft and releasing their sweet aroma.
Add the peeled and sliced potatoes to the pot with the shallots. Pour in approximately 2 litres of water, ensuring the vegetables are fully submerged. Bring to a gentle boil, and let it simmer for about 30 minutes, or until the potatoes are tender and cooked through.
Once the potatoes are fully cooked, add the fresh peas to the pot. Continue to simmer for an additional 10 minutes, just until the peas are tender but still vibrant green.
Remove the pot from heat and blend the soup until smooth and creamy. Season with salt and pepper to taste.
Prepare the Garnish: In a small frying pan, heat some oil over medium-high heat. Slice white onions into rings and dredge them in flour and deep fry until golden and crispy. Drain on paper towels. Shave the fresh truffle and lightly drizzle it with extra virgin olive oil.
For serving: Garnish it with the crispy fried onions and a delicate shaving of fresh truffle. Finish with a drizzle of olive oil for an extra touch of richness.
Novikov Caf̩: Fashion Avenue, The Dubai Mall Р2F РFinancial Center Rd РDubai
