Chef’s Garden Salad
Enjoy a vibrant 'Chef's Garden Salad' featuring a mix of fresh greens, kale, cauliflower, and cucumber, topped with a homemade balsamic vinaigrette. Enhance your salad with crispy buckwheat groats fried in grapeseed oil for added crunch and flavor. This recipe combines wholesome ingredients and a tangy dressing for a delicious and satisfying meal.
Ingredients
For the Salad
- Variety of greens
- Kale
- Small piece of cauliflower
- 1 cucumber
For the Balsamic Vinaigrette
- 3 tbsp balsamic
- 6 tbsp olive oil
- 1 tbsp water
- 1 clove garlic
- 1 slice ginger
- 1 sprig of thyme
- Salt to taste
- Black pepper to taste
- 1/2 tsp honey
For the Crispy Buckwheat
- 1 tsp buckwheat groats
- 350-400ml grapeseed oil (frying)
Directions
Source: Chef Markus Glocker
- Clean and portion the lettuce into bite-size pieces. Dice cucumber and cauliflower, then refrigerate.
- Warm balsamic vinegar and olive oil in a pan. Infuse with ginger, garlic, thyme, and honey. Set aside for about 15 minutes to cool before plating.
- Heat up grapeseed oil to 360F and quickly fry the buckwheat in a tea egg or a small strainer to keep the oil clean. Flash-fry the kale in the same oil to tenderize the leaves. This adds more texture and color to the dish.
- Arrange lettuce, kale, cucumber, and cauliflower on a flat plate, drizzle with balsamic vinaigrette, season with salt to taste, and finish with crispy buckwheat and freshly cracked pepper. Make sure you don’t overdress the lettuce to preserve texture and freshness while eating
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