Ingredients
Salad
Mixed lettuce leaves (cos, butter, rocket)60 g
Cherry tomatoes, halved40 g
Cucumber, sliced40 g
Red onion, thinly sliced20 g
Radish, thinly sliced20 g
Carrot, ribboned20 g
House vinaigrette
Dijon mustard5 g
White wine vinegar20 ml
Honey5 ml
Olive oil60 ml
Salt and pepperto taste
Method
- 11. Wash and spin dry all salad leaves; refrigerate until service.
- 22. Prepare house vinaigrette: whisk mustard, vinegar and honey; slowly stream in olive oil to emulsify; season.
- 33. Thinly slice red onion; soak in cold water for 5 min to reduce sharpness; drain.
- 44. Combine leaves, tomatoes, cucumber, onion, radish and carrot in a mixing bowl.
- 55. Dress lightly with vinaigrette just before service; toss gently.
- 66. Plate in a chilled bowl; ensure height and freshness.
- 77. Do not dress more than 2 min before service — leaves wilt quickly.
Quality Check
- Leaves are crisp, dry and free from wilting or browning.
- Vinaigrette is emulsified — not split or pooling at the base.
- Salad is served chilled — bowl should feel cold.
- Dressed at the last moment only — never pre-dressed.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Salad spinner, mixing bowls, whisk, chilled serving bowl
Allergens & Dietary
mustardVGFDF