My first week, I worked to make pastas, risotto, tomato sauces and mainly salads. I worked this station all week to cross off my Garde Manger requirement. One of my favorite dishes at the restaurant is the cabbage salad, which includes cabbage chiffonade, toasted walnuts, blue cheese, and mint. It's Dalliscious! I think I've somewhat mastered it's production.During my prep Chef Luna gave me a quick lesson on which part of the knife to use for which cuts: front tip, chiffonade and other thin slice needs; mid-blade, rough chops and less precise cuts, and near the blade, when weight is needed such as with fish bones. This change in approach actually made a difference. I was able to thinly slice the cabbage as needed for this salad.
Another simple yet tasty salad is the tomato and mozzarella, served with extra virgin olive oil and reduced balsamic. YUM! The mozzarella is made in house so it's fresh and melt-in-your-mouth. I think Chef Luna's circle of oil is a finer line than mine however. I may need to practice this one some more. It's like that game Operation, "It takes a very steady hand."Stay tuned for pasta pics.
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