Chef Visit #2

Hey guys, this is Simon, a CYI student working at the Waste Oil Recyclers site in Mogreena. Today I shall present you with 2 salads conjured up from the minds of the chefs (Joe Pryor and John Healy) from Victory Brewery Company. Both salads are sure to stimulate your tastebuds to explosive levels.

Honey Poppyseed Salad

Ingredients:

• ½ cup apple cider vinegar
• 1 cup honey
• 2 tbsp poppy seeds
• 1½ cup canola oil
• 4 leaves of kale
• 1 handful dried cranberries
• 1 handful sliced almonds
• 1 handful feta cheese

Directions:

1. Put the vinegar, honey, poppy seeds, and canola oil into a container of your choice.
2. Mix contents well; use an automated mixer if you wish.
3. Put the kale, cranberries, feta cheese, and almonds into a salad bowl.
4. Toss salad.
5. Pour vinaigrette onto salad, cover evenly.
6. Toss salad again.
7. Serve and enjoy.

Chicken & Cabbage Salad

Ingredients:

• 2 tbsp lime juice
• 2 tbsp rice wine vinegar
• 2 tbsp chili paste
• 1 tbsp brown sugar
• ½ cup canola oil
• 2 handfuls raw shredded cabbage
• 2 handfuls fried shallots
• fresh mint
• 2 handfuls chopped hazelnut
• Pulled chicken fillets

Directions:

1. Pour lime juice, vinegar, chili paste, brown sugar, and canola oil into container.
2. Mix liquids, again use an automated mixer if you wish.
3. Pull chicken fillets.
4. Mix cabbage, shallots, mint, hazelnut, and chicken in a salad bowl.
5. Pour vinaigrette on salad.
6. Toss salad.
7. Serve and enjoy.