Aside from the two kitchen counters set at the plaza, dining tables were also placed at the other side that could accommodate at least 50 customers at the same time. One hundred customers— one by one—took their places at their designated seats, waiting for the appetizers to start serving.
Since Huang Shenghao was the one a.s.signed for the appetizers, salads, and soups; he prepared the plates for the diners with Tian Lingyu’s help. Recreating one of the family recipes of the Ji family, Huang Shenghao was able to produce Spinach Carrot and Gla.s.s Noodle Salad.
In the original family recipe, it called out for baby spinach; but Huang Shenghao decided to switch it to Chinese spinach instead. Because of its mild taste, baby spinach was the best choice when making a raw vegetable salad. However, since he would be incorporating on gla.s.s noodles, Huang Shenghao used Chinese spinach that was more mature than the baby spinach.
Chinese spinach had a distinct bitter taste when eating it raw. However, after blanching in water, it was perfect for this recipe he had on his mind. The color contrast of the brilliant green against the orange in the carrots made the dish look absolutely appealing.
Besides spinach and carrots, the third major ingredient was the noodles which were perfectly cooked. The original recipe used vermicelli noodles, but they switched it into gla.s.s noodles. Vermicelli noodles were made of rice while gla.s.s noodles are made of potato starch. So they were different, but one could use either one for this recipe according to their preference.
Gla.s.s noodles should not be confused with rice vermicelli which was made from rice and white in color rather than clear after cooking in water.
Huang Shenghao cooked the gla.s.s noodles in boiled water for about two minutes and then let it sit for 1 minute or until soft before rinsing it thoroughly with cold water to remove the extra starch on the surface.
By doing this, it would avoid the gla.s.s noodles sticking together and enhance the fresh and clean taste.
From the visual appearance alone, the diners could tell that it was delicious. The Spinach Carrot and Gla.s.s Noodle salad was a big hit, and most of them were left wis.h.i.+ng for a second serving. Alas, they were only allowed to have on an appetizer. Because it was vegan, gluten-free, and nut-free; Oriental Bliss received huge approval from those who were health-conscious.
On the other hand, la Reverie started serving their Fuji Apple Chicken Salad. Their chefs wouldn’t admit defeat to the students of Silver Leaf easily. Their pride wouldn’t let them lose. What kind of face the would have later if they were to lose against mere culinary students?
While Huang Shenghao’s Spinach Carrot and Gla.s.s Noodle Salad were admirable, the best salads were all about bringing different elements together and making them work together in one bowl.
The ingredients for la Reverie’s Fuji apple salad were as follows: thinly sliced chicken b.r.e.a.s.t.s, a mix of greens, apple chips, tomato wedges, thinly sliced onion, blue cheese, pecans, and that Fuji apple dressing that most people love.
This salad was really nothing fancy. Just a simple green salad made with dried apple chips, seasoned chicken b.r.e.a.s.t.s, and white balsamic vinaigrette.
It got the lettuce mix on the lock, which was full of flavor, and the perfect combination of bitter and sweet. La Reverie used mostly Romaine in the mix, and this added both sweetness and a refres.h.i.+ng crunch to the salad. Then, they threw in other greens like kale, arugula, and radicchio; which added a slightly bitter note to the mix.
For this salad, they sliced the chicken b.r.e.a.s.t.s as thinly as they possibly could so that it didn’t go stealing the show. It was all because of the apple chips and the dressing were the stars here. However, the chicken added substance to the salad, and that protein would help one to stay full longer.
In addition to the chicken, other savory items for the Fuji apple chicken salad included thinly sliced onion, which also added a nice touch of spice, as well as the creamy, salty blue cheese. Again, something they didn’t want to leave out of the salad—the blue cheese.
Blue cheese was a great big flavor on its own, but when combined with other loud ingredients, it wasn’t quite so strong. Blue cheese and apples were a perfect salty-sweet combination, and if they were to leave out the blue cheese, they wouldn’t achieve the best flavor for this salad.
Salads were all about bringing a combination of ingredients to the party and making them work together. To balance out all that savory, salty goodness; it’s gonna need a little sweet.
Crunchy pecans and bright tomatoes added a lovely sweetness to their salad, but no ingredient could truly compare to those addictively crunchy, addictively delicious apple chips they specifically made for this dish.
Huang Shenghao let out a low whistle when he saw the Fuji apple chicken salad being served by la Reverie.
“That looks like one delicious salad,” he muttered beside Tian Lingyu.
Tian Lingyu raised a brow at him as he continued to stir-fried the la mien noodles on a large wok.
“Are you worried you are going to lose?” he asked.
“What? No way! Sister Lu helped me recreate and perfect that salad. She was also the one who changed the ingredients for its dressing.”
The original recipe didn’t have the balance in it, and it took him and Lu Xinyi a day to discern and balance the taste itself. Old Man Ji and Ji Mingqian weren’t convinced at first, but after tasting the revised dish and comparing it to the original, they both agreed that it tasted better.
Only the appetizers had been served, and yet the diners already felt conflicted in which one the two salads were better than the other. Oriental Bliss’s Spinach Carrot and Gla.s.s Noodles salad were fresh, crisp, and traditional while la Reverie’s Fuji Apple Chicken Salad was spectacular on its own.