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For Pickling:

  • Vinegar 250.0 ml
  • Water 250.0 ml
  • Sugar 250.0 g

Sauce:

  • Parsley, finely chopped 25.0 g
  • French dressing 250.0 g

Plating:

  • Radish, pickled 100.0 g
  • Rocket, picked 200.0 g
  • Tomato wedges 100.0 g
  • Zucchini, pickled 100.0 g
  • Sugar syrup 50.0 ml
  • Carrots, pickled 100.0 g
  • Cucumber, diced 100.0 g
  • Radicchio, chiffonade 100.0 g
  • Spring onion, sliced 50.0 g
  • Green peas 50.0 g
  • Blueberry 25.0 g
  • French dressing
  • Basil, fresh 15.0 g
  • Fresh coriander, chopped 15.0 g
  1. For Pickling:

    • Bring the water and vinegar mixture to boil, add sugar and stir until dissolved, take off from the heat, pour it over the vegetables and let in cool down.
  2. Sauce:

    • Add parsley into French dressing.
  3. Plating:

    • Place the salad in a serving bowl finish with French dressing and pickled vegetables.
  4. Chef's Advice:

    • The secret of good salad is in the dressing & Seasoning.