We had an amazing day for lunch at Josef Chromy Wines with Lunch by Alain Passard. It was wonderful to see how many guests had come over from Melbourne for this much anticipated lunch including food writer Dani Valent who got me an in to take photos in the kitchen to go with her interview here. I’ll let you read all about it on her site but here are some more of my photos of the delicious day that I hope you will enjoy.
Layered Salad in a Jar is a fun way to serve salad & you can have so many variations based on your favourite in season salad ingredients. My version was created for a healthy eating workshop & after speaking with the nutritionist who was presenting I put together this yummy nutritious combo.
First make your dressing, I chose to use flaxseed oil & apple cider vinegar, you can use use lemon or lime juice instead of the vinegar or use extra virgin olive oil in place of the flaxseed oil.
Choose your flavours, try fresh herbs or your favourite mustard or even fresh chilli.
I love the zing of fresh ginger & garlic plus I had some gorgeous vibrant fresh turmeric as well!
Blitz 10g each of fresh ginger, garlic & turmeric for 5 secs on speed 7. Add 100g of apple cider vinegar & 100g chosen good quality oil & salt & pepper to taste, mix for 10 secs on speed 5.
Pour in your chosen amount of dressing to your jar or jars.
I like to make a “massaged” kale layer on top of the dressing layer, it really makes the kale taste amazing! After making your dressing leave about a tbs in the TM bowl, remove the stalks from the kale & put the leaves into the TM bowl & chop for 2-3 secs on speed 5 to your desired texture. Season to taste then set the Thermomix for 2-3 mins reverse speed 2. You can use a jam funnel to get your ingredients into the jar without pouring half of them onto the table. Try not to pack your ingredients down too much because you need room to stir them when you are eating the salad.
I like to include a shredded chicken layer, using leftover steamed chicken breasts (from steamed whole chicken) or you can poach them in the simmering basket after cutting them in half & cover with water to the max line cooking for about 20 mins, 100 degrees speed 1. You might like to chop up fresh herbs & garlic before adding water to give the chicken some flavour or use a big tbs of veggie stock paste. Once the chicken is cooked allow to cool & place in the fridge. Place cold chicken breasts into the Thermomix bowl & chop for about 3-4 secs reverse speed 4 until desired consistency is reached.
You can put layers of any of your favourite veggies, just think about vibrant colours to make it more appealing. It is better for any wetter ingredients to go towards the bottom of the jar, especially if you won’t be eating the salad until the next day. I hand chop things like cucumber, tomato or cherry tomatoes. If you are using avocado you will have to squeeze some lemon juice on it to stop it from going brown. I love using red cabbage or fresh beetroot that has been peeled I chop it for 3-5 secs on speed 5. Broccoli is another favourite of mine too. You could even do a boiled egg layer. Hand sliced radish looks & tastes great too.
Finish it off with some freshly chopped chives or other herbs & toasted seeds or nuts for some added texture.
If you want to ditch the jar, this salad is still delicious in a salad bowl! 😀