G.BEAN, SHIITAKI, TOMATO, WATERCHESTNUT & GINGER SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

G.BEAN, SHIITAKI, TOMATO, WATERCHESTNUT & GINGER SALAD

PLACE THE FIRST 5 INGREDIENTS TOGETHER INTO A BOWL AHEAD OF SERVICE.

Ingredients

  • 50g FINE GREEN BEANS - TRIMMED AND BLANCHED
  • 30g SHIITAKI MUSHROOMS - TRIMMED, SLICED, SAUTEED WITH LITTLE OIL ONLY
  • 4ea WATER CHESTNUTS - SLICED
  • 1/2ea PLUM TOMATO - SEEDED, CUT INTO BATONS
  • 1 tablespoon SPRING ONION - SLICED VERY FINE
  • 6-7 strips GINGER JULIENNE - SOAKED ON COLD WATER TO REMOVE HEAT
  • TO FINISH CHOPPED CHIVES, CRESS, HOUSE DRESSING, SALT AND PEPPER, 2-3 leaves GEM LETTUCE TRIMMED

Method

PLACE THE FIRST 5 INGREDIENTS TOGETHER INTO A BOWL AHEAD OF SERVICE.
WHEN NEEDED, ADD THE CHOPPED CHIVES, GINGER AND DRESS WITH HOUSE DRESSING, SEASON.
SERVE IN LEAVES OF GEM LETTUCE, GARNISHED WITH A LITTLE CRESS.
TIP - DO NOT DRESS TO FAR IN ADVANCE OR THE SALAD WILL WILT AND WEEP WATER.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you