Salads with garnishes
The students of Kitchen Management have designed a pairing for the salads of Can Garús and we have incorporated them into the Take Away project. The most suitable toppings that we consider for each salad are:
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Micromesclum salad with garnish:
Complements:
Marinated salmon
Avocado cream
Crispy onion
Salsa teriyaki.
Variety of microbrots: radish, carrot, beet, mustard, mizuna, arugula, komatsuna, red-stem chard, broccoli, lombarda cabbage, colinap, kale and amaranth.
Constellation micromesclum salad with garnish:
Complements:
Eggplant hummus
Gomassi
Tofu
Mustard and lemon sauce
Variety of ecogreens: mizuna, komatsuna, broccoli, watercress, pak choi, colinap, amaranth and blue flower petals.
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Mini leaves micromesclum salad with garnish:
Complements:
Feta cheese
Hazelnuts
Pesto sauce
Sun dried tomato
Composition: mixture of pink lollo lettuce, white lollo lettuce, oak leaf lettuce, curly lettuce and petals.
Floral micromesclum salad with garnish:
Complements:
Chicken breast cooked at a low temperature
Croutons
Parma shavings
Caesar sauce
Variety of ecogreens: radish, carrot, mustard, kamatsuna, mizuna, broccoli, Lombard cabbage, colinap, kale, amaranth, flower petals and other sprouts selected according to the season and production.
Spicy micromesclum salad with garnish:
Complements:
Marinated tuna
Edamame
Furikake
Soy sauce and honey
Micromesclum variety: three varieties of wasabi mustard, radishes, arugula and amaranth.
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Soft micromesclum salad with garnish:
Complements:
Seafood cocktail
Algae mixture
Pickles
Ponzu sauce
Variety of ecogreens: broccoli, red stem chard, beets, red cabbage, cabbage and turnip, mizuna, komatsuna, amaranth. May contain traces of mustard.