Summer Salad – Seasonal Greens, Black Raspberry Dressing, Pickled Beets, Hardboiled Soy Egg, Feta Cheese, Cucumber, and Candied Carrot Powder
In the dead of winter I am missing fresh salad. Here’s one that I felt like didn’t get enough love when I ran it as a special.
by Winerychef
4 Comments
icecoldcarr0ts
Honestly abit over the top for such a basic salad. Are you giving a knife and fork those pieces of lattice are so huge I don’t know how they’re getting a mouthful easily with every component.
It’s a salad just toss it in a bowl and make it taste nice. This is one thing you should never try make look ‘fine dining’ It’s just a salad the best thing to do for a salad is make it taste nice. Ridiculous plating over complicated for no real reason, ignoring how the customer is going to have an annoying time actually eating it.
Ok-Occasion7397
Now this is beautiful ❤️ I need to work on plating so much just to be better and get those creative juices flowing
iwasinthepool
It’s like two dishes on the same plate. The right looks like a nice salad that could be a little bigger, and the left looks like you’re trying too hard to be ultra high end. One or the other. I feel like you’re restaurant is more of the right salad type of place and you should stick with that. Toss all that stuff in a bowl and stand it up tall in the middle of the plate. If you want those cukes in there, I support that. Just spiral them up and place them within the salad somewhere. Cure some egg yolks and microplane it over the top instead of that soy egg. Soy eggs should be soft boiled or not at all. The flavor doesn’t make any sense here.
All in all though, everything else sounds pretty good. I could always eat a salad like this. I’d change up the beets, but I don’t really like pickled beets. What are you pickling them in?
nshait
This is a joke, right? I can understand if this was a themed little dinner at home but… anyway, the stacked little towers are gimmicky, just assemble everything together into a decent salad in a bowl and it would probably be fine.
4 Comments
Honestly abit over the top for such a basic salad.
Are you giving a knife and fork those pieces of lattice are so huge I don’t know how they’re getting a mouthful easily with every component.
It’s a salad just toss it in a bowl and make it taste nice.
This is one thing you should never try make look ‘fine dining’
It’s just a salad the best thing to do for a salad is make it taste nice.
Ridiculous plating over complicated for no real reason, ignoring how the customer is going to have an annoying time actually eating it.
Now this is beautiful ❤️ I need to work on plating so much just to be better and get those creative juices flowing
It’s like two dishes on the same plate. The right looks like a nice salad that could be a little bigger, and the left looks like you’re trying too hard to be ultra high end. One or the other. I feel like you’re restaurant is more of the right salad type of place and you should stick with that. Toss all that stuff in a bowl and stand it up tall in the middle of the plate. If you want those cukes in there, I support that. Just spiral them up and place them within the salad somewhere. Cure some egg yolks and microplane it over the top instead of that soy egg. Soy eggs should be soft boiled or not at all. The flavor doesn’t make any sense here.
All in all though, everything else sounds pretty good. I could always eat a salad like this. I’d change up the beets, but I don’t really like pickled beets. What are you pickling them in?
This is a joke, right? I can understand if this was a themed little dinner at home but… anyway, the stacked little towers are gimmicky, just assemble everything together into a decent salad in a bowl and it would probably be fine.