Black Salad
Chef Stéphane Wild, Bistro Chez Sophie Smooth chocolate, sharp Parmesan and savoury balsamic vinegar perfectly coalesce in this surprisngly sweet and simple salad. Ingredients 2 heads red leaf lettuce 1 square…
Recent Posts
Fennel, Arugula and Radicchio Salad with Oil-Cured Olives
Chef Anna Paganelli, De Luca’s Cooking School Christmas on a plate, this stunning salad playfully combines sweet, salty and bitter. Ingredients 1 cup arugula 1 small head radicchio 1 small…
Duck Breast and Green Mango Salad with Sesame-Mint Dressing
Chef Dario Pineda-Gutierrez, Café Dario Firm, green-skinned mangoes offer tart contrast to the sweet berries and herbaceous dressing. Basting the duck adds dimension to this hearty salad. Ingredients Dressing 1/4…
Roasted Carrot Salad
Chef Tristan Foucault, Peasant Cookery Creamy, cool yogurt calms the dominant sweet taste of this earthy, fall salad livened up with a sprinkling of cilantro. Ingredients 12 large carrots…
Warm Goat Cheese Salad
Chef David Hyde, Cafe Carlo Warm creamy goat cheese adds a Ricotta-like texture to contrast with the crunch of fresh field greens and toasted pine nuts. Small touches like these…
Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant The Star Conservatory Restaurant’s pretty-as-a-picture salad is made even more whimsical with chocolate curls that add a sweet finish. Ingredients…
Korean Chicken Cold Noodle Salad
Damian Belanger Bon Vivant! The built-in heat of the Korean BBQ sauce and dressing gives this meal-sized salad a spicy kick. Ingredients 2 chicken breasts, grilled and sliced salt and…
Mixed Greens with Hemp-Seed Yogurt Cheese
Chef Talia Syrie The Tallest Poppy Homemade yogurt cheese takes two days to make but adds a savoury touch. Ingredients Yogurt Cheese 3 cups 3% plain yogurt 1 tsp salt…
Tabbouli Salad
Chef/co-owner Ami Hassan Falafel Place Mediterranean flavours ring clear in this refreshing chopped salad. The bulgar to parsley ratio in tabbouli typically varies according to personal taste. Ingredients 1/2 cup…
Thai Chile Noodle Salad
Chef Andy Arjoon, Billabong Bar & Bistro This playful explosion of flavours tantalizes taste buds with opposing spicy and salty flavours; and hot and cool ingredients. Delicate quail eggs can…
Arugula Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge Sweet and savoury meet in this smoked cheddar and juicy watermelon arugula salad. Ingredients 1 avocado, diced 1/2 pink lady apple, diced 1/3…