Kraft Heinz Jan2020
Super Salads - Take Stock magazine

Super Salads

Salads are no longer the ‘diet’ option on a menu. With a few creative additions to the standard trio of lettuce, tomatoes and cucumber, you can make salads an exciting option for customers.

“A salad is a dish consisting of a mixture of small pieces of food, so essentially it can be anything you want it to be,” says Gail Pizer, head chef at Utopia, Skipton in Yorkshire. “Vegetables, fruit, meat, eggs, grains and pulses; normally with some kind of dressing or sauce all work as ingredients to make a salad. Don’t be afraid to have fun with them. Mixing up textures and flavours will not only make it fulfilling, but exciting too!”

On trend ingredientsOlive salad - Take Stock magazine

• Quinoa – home-grown, naturally gluten free and available in multiple colours

• Traditional grains like millet, spelt, freekeh, barley and kamut

• Sprouted beans and seeds to add crunch

• Turmeric, organic apple cider vinegar and ginger, with an oil of your choice make a fantastic dressing

• Avocado, blueberries, kale, mango, nuts


• Lose the mayo – use flavoured oils, fresh herbs, play with textures

• Brief staff – get them excited about salads so they pass on their enthusiasm and knowledge of ingredients to the customer

• Bulk up with grains and pulses

• Hold the dressing – some salads don’t need an extra dressing! With roasted vegetables, just leave a little of the roasting oil in the salad. Raw salads are nice with just a sprinkle of citrus juice or vinegar

• For leaf-based salads to go, serve the dressing in a separate container

• Offer three salad options on your menu: raw, protein and roasted vegetable

• Label or inform customers of any allergens

• Serve takeaways in biodegradable boxes

Source: Gail Pizer

View recipes: Cauliflower & Green Herb Tabbouleh with Lemon & Olive Oil DressingRoasted Carrot, Red Onion, Fennel & Mint and Fennel & Corn Quinoa Salad

Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine