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Now things are very different and any
operator thinking they can get away
with serving a few limp leaves and a
rock-like tomato needs to seriously
re-think their approach - or miss
out on what can be an extremely
profitable dish.
Mintel reports that 74 per cent of
consumers now eat salad throughout
the year and it is particularly popular
with women who tend to eat salad
for lunch in an attempt to be healthy.
However, like some of the would-be
healthy women who consume them,
they look better when they are
dressed up!
Mayonnaise accounts for 50 per cent
of the market with the remaining
value split between salad cream
and salad dressings.
Consumer concern over healthy
eating means that reduced fat and
calorie products account for over
55 per cent of the market’s value.
Pointing to the future, Mintel predicts
that innovation is likely to focus on
exotic flavours.
Rachel Neale, marketing manager at
AAK Foodservice, said Lion’s range of
dressings were extremely versatile.
“The Cajun and Tomato dressing is
also ideal as a dip and in sandwiches
and marinades - you could have
this product on the menu in four
different places.
“Dressings now have so many
applications. Exciting flavours can
be added to numerous dishes.”
Other Lion brand dressings include:
Healthy Balsamic and Herb, Ranch,
Real or Thick and Creamy Mayonnaise,
Blue Cheese and Prawn Cocktail.
Steve Love, Development Chef for
Schwartz for Chef, has these top
summer salad tips:
- Dress your salads just before you
serve them to stop the leaves losing
their freshness
- Give your regular French dressing
a lift by adding Schwartz for Chef
Chives, Parsley or Tarragon for a
fresh flavour
- Store oil based dressings at room
temperature as it stops them
from solidifying
- Add Schwartz for Chef Cumin,
Ground Coriander and Garlic in
Oil to chicken livers before cooking
when using in a salad
- To add a twist to your Caesar
dressing, add a teaspoon of
Schwartz for Chef Tarragon
| Balsamic & Pomegranate Dressing |
Ingredients
30ml Schwartz for Chef Dijon Mustard
120ml Olive oil
60ml Balsamic vinegar
15ml Water
2tsp Caster sugar
60ml Pomegranate juice
Method
Blend all ingredients together in
a blender and use as required |
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