Satiating salads | The Social

Culinary superstar, Chef Adrian Niman, shares his favourite winter salads.

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[Applause] welcome back to the show well after a holiday season full of overindulging for some of us uh many like to kick the year off with a health kick and nothing says healthy quite like a salad but a bowl of greens can kind of be boring and

Unfulfilling so it’s time to turn over a new Leaf here to elevate your salad game with dishes you’ll crave all winter long is the creative mind behind chop hop restaurants Chef Adrien nyman welcome to the show thank you for having me I almost held your hand uh Adrian before

We talk about salads I want to talk about you just for a quick second because you have a culinary uh resume that’s sort of astounding you started out as a 16-year-old Apprentice under Mark McKuen and now you own Food Dudes a massive catering Empire as well as eight different restaurant Concepts here in

Toronto wow so with all that expertise and passion under your belt right why is salad restaurant it’s a great question you know for me I think when we create Concepts now we’re thinking forward thinking we want to make sure we’re creating something that’s healthy that’s great for our consumer base and for me

If I look back at all the ingredients and all the recipes I’ve created over the last decade I would say the rasid chop salad is the one I’m most known for in the city uh I actually have a tattoo of it here on my arm no way that’s incred gosh that’s amazing so

When we created chop hop we really wanted to create a salad concept that was different from most as you mentioned salads can be boring right you’re thinking mixed greens soggy dressing store-bought dressing in some cases so we want to create salads with lots of flavors lots of textures we want to make

Sure that the vinegrets had lots of spice lots of interesting different components to it that pack a lot of punch great I think when most people think about salads they think about having that meal in the warmer months spring summer so what makes a good winter salad well you know a few key

Ingredients go into a winter salad so I would say a starch or a grain at the base of that salad’s really important um also lots of interesting proteins I don’t know about you ladies but I love protein in my salad absolutely we’ve actually showcased a few from our

Restaurant here today we have our calby H short rib we have our Old Bay butter lemon shrimp we have our Pur pury chicken we have our homemade uh Falafel and we have our mapo tofu you know but you could the world’s really oyster when it comes to proteins if you like olive

Oil poach tuna or a piece of grilled salmon on your salad you can go that get it in get it in well let’s get into those salads start with the first one Chef that you call a Caesar 2.0 and so you’re going to show us why it is so

Different what makes a 2.0 as you assemble it so take us through yeah so over the last decade I think we’ve seen lots of Renditions of a Caesar salad right a kale Caesar so what we wanted to do is create a salad that had all those

Ingredients in one so here we have our kale and roma which are traditional bases for a salad we Elevate that a bit with some more shaved Russell Sprout Oh I love that a little bit of green pepper which adds some nice fresh crunch we talked about that oh I love that and

Then yeah please feel free to dig into some of those samples while I make this we have our crispy brussel sprouts here good once again all about texture with our salads and oh wow a unique and colorful punch we get the pomegranate seeds in here which isn’t typical but

Adds a nice sour well it’s a nice surprise nicely said yeah right uh always our bous notes in our salads at Cha pop or at any of our restaurants very important we have some fresh oregano we have some fresh dill and then what we do next is we take our dressing

Which is an anchovy lemon dressing mix that up a little bit and what’s very important guys when we assemble these salads we got to get our hands a bit dirty so love and we’re going to mix this up a little bit so you’re not here for the salad

Tongs the safest way to make sure that there’s coverage right every little bit of deliciousness in there has some extra flavor aming this is a beautiful salad it’s bright and interesting and new awesome Bravo holy SM my goodness I know you’re going to show us how to plate in yeah so very

Important we had a nice spread it’s all about presentation but this really helps while you eat it creates a nice uh healthy fat mouth uh palette explosion so we start with that and then we’re going to actually add our salad next WoW that’s so pretty how beautiful that is

That healthy eating looks so delicious wow beautiful on any good Caesar salad you need a lot of Parmesan cheese so we’re going to put that on top make it rain Make It Rain will you make it rain with the cheese I’m going to intro the next salad you’re going to do you’re

Going to show us how to do your winter schwarma Bowl how does this come together correct so for the next one we are actually so what really differentiates a bowl from a salad in my perspective is you want to have more vegetables than starch but being winter we’re looking for something more filling

More satiating right and cravable uh because it is a bit cold outside it’s like a blizzard right now so we want to make sure that uh we take that into consideration so I’m going to just put another glove on here okay PS I finished my first one so I’m on to the

Next perfect which one is the Sharma salad it’s this it’s the one I’m making right now on display right as well wow this is also beautiful so where do you start so on the base we actually don’t mix this into the salad but we put our rice down first love

Right and not too much but just enough so you know you are going to have that filling experience up next we have our Israeli salad okay with arugula we have onions tomatoes cucumbers some lemon some shallot so we’re going to put a good amount of that as well okay put

That on the side what are we adding next up next we have our pickled vegetables this goes goes back to the acidity we’re talking about and the crunch you can really switch this up whatever you’re in the mood for here we have beet and cauliflower which is really really nice

Okay and then what’s up what’s next so we’re going to add some marinated eggplant very important in a schwarma Bowl uh when I was actually in Paris I can you buy that in a grocery store or do you have to marinate it yourself you can actually buy it in a grocery store

The recipe we are going to provide for you as well if you would like but it’s really up to you now I hate to do this to you chef but we have four more to get to so let’s keep going let’s keep going so you finish that one you finish that

One yeah and then you know we’ll talk about okay let’s talk about the salad that is tattooed on your arm that right the rasa salad which you say is the best salad in the world really I’ve been told it’s the best salad in the world who told you that your mom

No lots of people will say from Toronto it’s like a very celebrated salad in the city the base it’s right there so we have Napa and kale mint cucumber cherry tomatoes bell peppers we toss that in a red wine vinegret uh the jalapeno feta spread is really really

Delicious adds a new mommy punch on there crumbled feta and for that crispy note we take uh chickpeas uh we rehydrate them we fry them and then we uh put a seasoning of Harissa powder on top with a bit of sumac beautiful this is incredible you keep eating this can I get a

Tattoo finish this I’m playing with you and we’ve got another one to get to next we’re just going to jump through these okay so we’re talking about the superior car not a regular cob a superior cob what makes it Superior talk to us well a lot of time with cob salads it’s usually

Just tossed in like a blue cheese dressing or a ranch dressing we want to change it up a little bit the base we have fris we have uh some Iceberg we have chive and a little arugula we have the standard components you would find in a cob as well with the egg and

Avocado we do a jardinera dressing Which packs a lot of flavor some acidity some spice as well we finish that off with some crispy bacon and the spread which is really unique which is why we call it the superior is a miso blue cheese spread yeah that’s it really does stand out it

Feels so special white meel really like dulls out the strong uh flavor that you get from the blue cheese and a lot of fine dining restaurants are doing that pairing right now wow listen we are just scratching the service thanks for lunch chef was amazing this is amazing thank

You hey there what did you think drop your comments below and join the conversation and don’t forget to like And subscribe so you can find more on everything from food and fashion to pop culture and current events see you soon