- 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

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
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 this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.