Salad

Green cuisine is now more important than ever as an independent component of the catering offer. The former side dish has evolved into a creative and appealing main course, characterised by a high degree of autonomy in the kitchen and a quality comparable to that of the classic Caesar salad. The most popular salad enhancers are fine fillet strips, salmon and chicken breast. Salad variations are less common, with examples including gratinated goat's cheese with Hönig mustard sauce on fresh rocket and leaf salad with quail's eggs and caviar. Regardless of the price point, a beautiful frame of white porcelain provides the ideal setting for a vegan-focused salad. It is important to recognise the salad's individuality and ensure it is not served in the same dish as the beef bouillon at the neighbouring table. We invite you to explore some creative ideas for presenting your summer salads, side salads and standalone salad creations.

Salad

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