Mixed Green Leaves Salad

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Mixed green salad is one of the most popular salad in most restaurant today. This is the top picked specially for the vegetarians.
Mixed green salad is good in any kinds of dressings. it could be lemon dressing, balsamic dressing, vinegar or even a simple olive oil it will make the green salad really dilicious.

Selecting the good leaves is one of my duties everyday, its really a boring job. I need to check each leaf and clean of course to make sure we are serving the best salad, otherwise you will get bamboo from your chef or much worst complain from the guest.

Green Leaves Salad:

Spinach - Tender and sweet and are delicious raw or cooked
Red Chard - Ideal for brightening up salads, red chard has a distinct flavour and, when young, can be treated like spinach and eaten raw or cooked.
Rocket - Also known as arugula, ruccola and roquette, this thin spiky leaf has a strong peppery flavour and has long had a role in Italian cookery.
Watercress - Has a distinctive ‘raw’ flavour, both peppery and slightly pungent.
Tatsoi - Lustrous dark green leaves have a delicate mustard flavour with a crunchy but succulent and juicy stalk.
Oak leaf - This leaf is the softest of baby leaves and, as a result, is smooth and mild in flavour and texture.
Frisee endive - This is a spiky firm textured leaf, which is mildly bitter with a slight grainy texture. Also known as curly endive, frisee is a form of chicory
Lamb's lettuce - Slightly nutty flavour,mild sweet-ish taste provides a good balance for slightly more bitter leaves and goes well with a mustard dressing.

Mixed green salad are usually topped with egg, cherry tomato, goat or blue chess, chicken beef and prawns.