So one of the things that should be known about me is that I can fixate on flavours & will eat them multiple days in a row. So with that, you must know that I’m still obsessing about this salad…
which I used as the inspiration for this salad last night.
Tonight I decided to do a “jumbled” version to more closely mimic the plate I got in Vegas at The Cut. I decided to take pics of every single step so that I could do another post on salad arranging but this time on free form as opposed to organized piles.
I have a ton of alfalfa sprouts so I wanted to make sure to use a lot of those, but didn’t want to put them on top & obstruct the view of all the ingredients.
So I decided to add them first, using a snake like pattern on the plate with the thought to add different greens in the curves.
Then I added the arugula (my current favourite green, absolutely love them with poached eggs).
Then came the fruit!
I added a bit of coconut rice & miso glazed salmon leftovers from the restaurant where I work. For dressing I used some lime passion fruit vinaigrette from work & the rest of my vinaigrette from last night’s salad.