Chef note
Keep the flavours precise, the plate composed, and the final presentation grounded in Chef Stone's disciplined Pan-African style.
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Light green salad
West African Garden Salad with Avocado and Emmental in a Puff Pastry Bowl
Salads & Light PlatesLight green saladServes 4 as a starter11 ingredients6 steps
Ingredients
1 ripe Avocado, cubed
1 slice Emmental Cheese, diced
1 handful fresh Rocket leaves
1 handful mixed salad greens
1 cup croutons
1 steamed corn on the cob, kernels removed
1 roll of puff pastry
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Method
1
Preheat your oven to 210°C (410°F). Grease a 6-inch shallow pan and press the puff pastry into it to form a bowl shape.
2
Bake the pastry for 15 minutes or until golden brown and crisp. Set aside to cool.
3
In a large bowl, combine the rocket leaves, mixed salad greens, cubed avocado, diced Emmental cheese, and corn kernels.
4
In a separate small bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard to create the dressing. Season with salt and black pepper to taste.
5
Gently toss the salad with the dressing until all ingredients are lightly coated.
6
Arrange the dressed salad in the cooled puff pastry bowl and top with croutons before serving.
Plating direction
Use a chilled white salad bowl, layer the leaves lightly, and keep the dressing sparse so the plate feels fresh and airy.
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