I organised a little get-together with a few friends for dinner and drinks at RVLT last night. Apart from my must-haves of duck prosciutto, spring onions tempura and burrata with anchovies and salted almonds, we decided to order a few of Chef Manel Valero’s new items as well. This salad was one of them. Once again, his flair for unconventional combinations of ingredients was evident.
Perky and tasty, the salad had shiitake mushrooms, juicy quarters of persimmon, julienned melon and apple, as well as crisp mizuna leaves tossed in a Japanese-style of wafu dressing. It was very well received by all of us.
I highly recommend getting this to share as its light and refreshing flavour provides an excellent contrast to the richer dishes here.