Chef Magazine for Thailand December/January | Page 36

A CHOPPED SALAD
BY ALEC GORDON LOMAS,
CULINEUR, SCHOOL OF
CULINARY ARTS
QUANTITY: 1 PORTION
PREPARATION TIME: 30 MINUTES
Ingredients
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Purple Cabbage 5 g
Radicchio 5 g
Black Kale 5 g
Frisee/Curly Endive 5 g
Red bell pepper 5 g
Yellow bell pepper 5 g
Carrot 5 g
Chioggia beet root 5 g
Garnish
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Dried Apricot 5 g
Walnut 5 g
Pine nuts 3 g
Pecan nuts 3 g
Berry Vinaigrette
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Mixed berry jam 5 g
Raspberry vinegar 3 ml
Red wine vinegar 2 ml
Dijon 5 g
Light olive oil 20 ml
Sea salt and pepper
Method
1. Wash and spin dry all lettuce; cut evenly to large brunoise
2. Nib walnuts and pecans; brunoise carrots, bell peppers, onion, beet root
and dried apricots; slice strawberries (2 slices per portion)
3. At service: toss together with vinaigrette and garnish with chopped fruit
and nuts.