Take Your Salad to Michelin-Star Level
Putting together a salad is easy: cucumber, lettuce, tomato and, if you’re feeling adventurous, a boiled egg. But it can be done differently, as these Michelin-starred chefs show.
Two dressings in Jean-Georges Vongerichten’s shrimp salad
Jean-Georges has restaurants in London, Paris, New York, Los Angeles and Tokyo. He serves this salad at lunch. The secret: the shrimp with mesclun, avocado and enoki mushrooms are topped with two different dressings. A cold dressing made with soy sauce and truffle, and a beurre blanc made with champagne, cream and butter. Jean-Georges’s tip: it also works with lobster, if you’re in the mood.
Spicy sirloin steak from Gordon Ramsay
The sirloin steaks go into a scorching-hot pan, and Gordon says you may turn them only once. The dressing with fish sauce, lime juice, red chilli, garlic and palm sugar gives the salad an Asian touch. The dressing goes over radishes and carrot, mint, cucumber, lettuce and spring onion. Slices of sirloin on top, roasted peanuts over that: divine. Gordon’s tip: pour the juices from the pan in which you cooked the steaks over the meat while it rests. Never throw them away!
Caesar’s Salad by Massimo Bottura
Well, not a traditional Caesar’s Salad, of course – he gives it his own unique twist. Four different sauces, pieces of bread and flowers go on top, along with Parmesan, naturally, but in the form of a cheese biscuit. Sure, you’ll probably spend an entire day making this salad, but you’ll have something special to show for it. Massimo’s tip: a salad should taste like salad, not dressing, so don’t use too much!
Super food salad by Jamie Oliver
Not a Michelin star, but still a delicious salad. Like this salad with pomegranate seeds, quinoa, broccoli, sweet potatoes, nuts, avocado, feta, coriander and watercress. Jamie cheerfully says: just imagine how happy your gut will be with all this! Jamie’s tip: balsamic vinegar goes very well with pomegranate.
Lobster salad by Jonnie Boer
Butter lettuce with quinoa, lobster tail, verbena sauce, olives, but also pickles, cress and cucumber juice – well, that’s quite a difference from a simple salad, isn’t it?
