Salads offer the perfect opportunity to showcase artisan ingredients, locally grown produce and creative presentation ideas. For instance, Chef Ben de Vries of Luella in San Francisco serves Shaved Portobello and Arugula Salad in a Parmesan Tuile. The salad is dressed with lemon vinaigrette. Fruit flavors also shine brightly in the Spicy Venison Salad with Pomelo and Pickled Mango, from chef de cuisine Chris Rendell at Double Crown Restaurant in New York City. The venison marinade ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.