Duration: 10:30 AM – 2:30 PM

Core Techniques Covered : 

• Building layered salads (base, protein, garnish)
• Advanced dressing techniques (reductions, infused oils)
• Knife skills for uniform cuts
• Texture contrast and plating

Menu : 

Grilled Paneer and Avocado Salad with Chili Lime Dressing

• Smoky paneer, avocado, mixed greens, chili-lime vinaigrette
• Focus: grilling and bold flavor balancing

Thai Green Papaya Salad (Som Tam Style)

• Raw papaya, beans, peanuts, tangy-spicy dressing
• Focus: mortar-pestle mixing and Southeast Asian flavor profile

Quinoa and Roasted Vegetable Salad

• Quinoa, roasted peppers, zucchini, herbs, lemon garlic dressing
• Focus: grain salads and roasting techniques

Warm Chicken and Mustard Cream Salad

• Seared chicken, greens, light mustard cream dressing
• Focus: warm protein salads and emulsified creamy dressings

 Watermelon, Feta and Mint Salad with Balsamic Reduction

• Sweet watermelon, feta, mint, balsamic glaze
• Focus: sweet-salty balance and reduction technique
• Add-on (if time permits
• Flavor variations of vinaigrettes:

1. • Orange sesame dressing
   • Basil infused oil dressing