The grilled heart salad is finished with lemon juice and parmesan chips. Eeva Paljakka
When the grill is hot, you should also use a little green at the same heat. You don’t have to keep the salad on the grill for long, but even a small frying surface brings a lot of flavor.
Hard salads such as heart salad, early cabbage or Chinese cabbage are best suited for grilling. Brush the salad with oil and quickly heat it up on the grill.
Hotel Scandic Grand Central’s kitchen manager Ali Suviala laughs that when grilling, work doesn’t even feel like work. Eeva Paljakka
– It couldn’t be much easier. As long as you don’t burn the salad, reminds the kitchen manager of the hotel Scandic Grand Centrale Ali Suviala.
Both meat and vegetables have been cooked in Suviala’s grill during the summer. A few times a week, in the courtyard of Grand Centrale, located next to the Helsinki railway station, you can eat food prepared on a charcoal grill.
Lemon is suitable for vegetables as well as meat and fish. Eeva Paljakka
Suviala only seasons the salad with salt, black pepper, good olive oil and lemon juice. Finally, sprinkle with finger salt and Parmesan shavings.
When grilling vegetables, the same instructions apply as for other ingredients: season sparingly and trust their own flavors.
Remember that especially high-quality hardwood charcoal gives food flavor.
– Color the salad quickly and then put it on the grill over indirect heat, in a dish or on foil.
With a little effort, you get a delicious taste.
Broccoli stalks get the same treatment as lettuce. Eeva Paljakka
The grill meal starter or side dishes are ready. Eeva Paljakka