“I am Irina, a restaurateur. I have created menus and concepts for public catering facilities for eighth year already, but beyond that I always try to take on new challenges in the world of gastronomy and participate in new, beneficial projects. From my early age, cooking and food was associated for me with the search for novelty, and it was in the process of searching and experimenting that I realized that cooking is an area that should definitely become a major part of my life. Cooking is a field of art that fills you with all the emotional components, requires a lot of love, attention and courage, you are constantly in the process of learning and discovery”, - Irina Eliozishvili
40
40
gr.
arugula
40
40
gr.
iceberg
250
250
gr.
beetroot leaf
7
7
gr.
basil
30
30
gr.
Kimchi seasoning
100
100
gr.
oyster mushroom
8
8
gr.
cherry tomato marinade
6
6
gr.
apple marinade
40
40
gr.
green apple marinade
7
7
gr.
Parmesan
5
5
gr.
mixed nuts with spices
8
8
ml.
olive oil
green apple marinade:
240
240
gr.
green apple
20
20
gr.
Dijon mustard
20
20
gr.
honey
50
50
ml.
grape vinegar (Pont)
150
150
ml.
water
1
1
рinch
salt
cherry tomatoes marinade:
240
240
gr.
cherry tomatoes
20
20
gr.
Dijon mustard
50
50
ml.
balsamic vinegar
20
20
gr.
honey
2
2
рinch
salt
50
50
ml.
water
15
15
ml.
olive oil
green dressing:
1
1
piece
lemon
1
1
piece
lime
90
90
gr.
peanuts
15
15
gr.
mint
45
45
gr.
coriander
25
25
gr.
dill
50
50
gr.
parmesan
25
25
ml.
olive oil
80
80
ml.
water
60
60
gr.
cream cheese
50
50
gr.
sour cream
1
1
teaspoon
salt
kimchi dressing:
15
15
gr.
sriracha
20
20
gr.
mustard
25
25
gr.
honey
1
1
рinch
salt
18
18
ml.
grape vinegar
27
27
ml.
olive oil
Cherry tomatoes marinade: in a bowl pour water, balsamic vinegar (not thickened), olive oil, add honey, Dijon mustard, salt and whisk well so that all the ingredients dissolve well. Cut the cherry tomatoes by halves, put in the resulting liquid and store in the fridge (1 week storage is recommended).
Green dressing: chop the greens coarsely, chop the mint, put in a blender bowl, squeeze the lemon and lime, add the olive oil, peanuts, water and blend well. Transfer the resulting mass into a bowl, add dairy products by weight, finely grate parmesan cheese, sprinkle with salt and mix well. The sauce is ready (3 days storage is recommended)
Kimchi dressing: Put all ingredients in the bowl of a hand blender, insert the head of the hand blender to the bottom in and blend well to make an emulsion. If you don't have a hand blender, put all the ingredients except the oil in a deep bowl, mix well with a whisk, then add the olive oil, beating quickly and whisk to create an emulsion (1-2 weeks storage is recommended).
Cut the beetroot leaves into medium sized chunks, peel the arugula from the stems, chop the basil leaves, chop the iceberg into thin slices, put them in a bowl, pour the kimchi dressing over them and mix gently.
Transfer the salad leaf mixture to the desired plate, place the oyster mushrooms pre-fried in olive oil/salt/pepper, add the cherry tomato marinade, green apple marinade, parmesan cheese, drizzle with the green sauce and sprinkle with the spiced nut mixture.
The salad is ready, enjoy it.
Click if you already have prepared
