1 red bell bell pepper
Green lettuce, mixed Cherry tomatoes
1/2 cucumber

Dressing of your choice

Feta spuma

100g cream
100g sour cream
75ml vegetable broth
1 pinch of salt,
1 pinch of pepper
240g feta, alternatively fresh goat cheese

Cucumber water

1/2 cucumber
mustard
salt, pepper
lemon juice (optional)
2% versawhip

Topping

Bacon
Baconpowder
fresh herbs
chalots

Bread or rolls

Heat the broth with sour cream and cream, crumble in the feta, and puree the whole thing with a hand blender when the cheese is almost melted. Season with salt and pepper.

Pour the mixture through funnel and sieve into the ISI™ Syphon (0.5 L), gas it with a cartridge, shake 6-8 times and chill the bottle.

Stir a dressing and - here it comes - add 1/2 tbsp of mono- and dycliceride per 100g of dressing. Foam the dressing with the chopping stick just before serving. The foam remains stable for about 30 minutes. Anyway, don't need to foam it up, just looks cooler.

Another molecular thing: cucumber water with versawhip - you don't have to - but I think it's cool.

Versawhip is actually an ingredient to replace egg for vegan cooking. It's nothing more than soy protein with xanthan gum, so nothing bad - if you add it yourself.

You can even use it to turn water into a stable foam.

Juice half a cucumber. Now season the cucumber water with mustard, salt and pepper, add some lemon if you like and mix it up with the chopper. Then mix in 2% Versawhip with the chopping staff. The consistency will be like meringue, which is a stable egg white foam.

Prepare all the salad ingredients, whatever you like and arrange them on a platter.

In the meantime, fry the bacon, if you like.

When the bacon is done, pour dressing on the salad, top with the cucumber foam and add feta spuma and bacon powder at the table.