CITRUS GARDEN SALAD

A refined contemporary salad featuring vibrant beetroot-stained cauliflower, tender broccoli florets, creamy avocado slices, and finely chopped kale, complemented by sweet and refreshing orange segments. Thoughtfully arranged in an elegant garden-inspired composition

CITRUS GARDEN SALAD

CITRUS GARDEN SALAD

CITRUS GARDEN SALAD

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RECIPE

ITEM NAME	QUANTITY	UNIT
Avocado	100	gm
Kale leaves	50	gm
Cauliflower	50gm	gm
Orange	4	gm
orange juice	50	gm
Honey	20	gm
Black pepper	1	gm
Sallt	2	gm
Micro herbs	2	gm
Beetroot water	50	gm
olive oil	10	gm
lemon juice	4	gm

PREPARATION METHOD AND PROCEDURE

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PREPARING BEETROOT WATER

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• Place the beetroot and water into a small saucepan.

• Bring to a gentle simmer and cook for 10 minutes until the water develops a deep ruby-red color.

• Strain and reserve the beetroot water.

• COOKING THE CAULIFLOWER

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• Bring the beetroot water to a simmer.

• Add the cauliflower florets and blanch for 2–3 minutes until lightly tender while retaining their structure.

• Remove immediately and transfer into ice water to preserve texture and color.

• Drain well and set aside.

  BRANCHING THE BROCCOLI

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• Bring a pot of lightly salted water to a boil.

• Blanch the broccoli florets for 1–2 minutes until bright green and tender-crisp.

• Transfer immediately into ice water.

• Drain thoroughly and reserve.

  PREPARE KALE LEAVES `

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• Wash and finely chop the kale leaves.

• Lightly season with a small amount of dressing and gently massage for 30 seconds to soften the leaves while maintaining freshness.

PREPARE CITRUS DRESSING

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• In a small bowl, combine olive oil, orange juice, lemon juice, honey, salt, and black pepper.

• Whisk until fully emulsified.

   PLATING SALAD

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• Place the dressed kale in the center of a matte black bowl to create a natural focal point.

• Arrange the broccoli florets, beetroot-colored cauliflower florets, and avocado slices around the kale in a balanced pattern.

• Drop the orange segments naturally around the composition for an organic garden-inspired appearance.

• Garnish with a few micro herbs.

• Lightly drizzle the citrus dressing over the salad just before serving.

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NOTE

• Blanch the broccoli briefly and refresh in ice water to preserve its vibrant green color and crisp texture.

• Allow the cauliflower to absorb only a light beetroot tint, creating visual contrast while maintaining its natural flavor.

• Use ripe but firm avocado for clean slices and an elegant presentation.