HOW TO: Salad of Kidderton Ash In-Flight Plating

Kidderton Ash Salad

Today we bring you a uniquely British salad from Executive Chef Neil Pope from Air Culinaire Worldwide London. While this is a salad, the highlight of the dish is the warm Kidderton ash, a goat cheese created at Raven’s Oak Dairy in Cheshire.

ATTENTION: Embedded Video Playback Unavailable - Due to your current cookie preferences, videos embedded on this page cannot be displayed. We respect your decision to control your personal data. You have the option to adjust your cookie preferences. Please accept statistics, marketing cookies to watch this video.

Tools and Ingredients

  • Plate
  • Spoon
  • Tongs
  • Garnish Kit (keep cold)
    • Honey Mustard Dressing
    • Lovage Leaves
    • Kidderton Ash Entree
      • Kidderton Ash Goat Cheese
      • Asparagus
      • Peppers
      • Yellow and Green Courgettes

6 Plating Steps:

      • Lay asparagus on center of plate.
      • Arrange yellow and green courgettes around asparagus.
      • Place peppers on top of asparagus.
      • Arrange warm Kidderton ash goat cheese across vegetables.
      • Gently place lovage leaves around the salad.
      • Using a spoon, dress salad with honey mustard dressing.

View more in-flight plating guide videos on YouTube, or download this guide as a PDF.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.

Related Articles