Salades Party: a gourmet salad bar at your event

Description

1 mobile kitchen that travels to your premises or the venue of your event for a healthy, tasty and trendy stand.

6 salads to try:

- Strawberry salad with Farro: Farro, basil, pine nuts, parmesan, strawberry, mozzarella di Bufala, cherry tomato.

- Protein cucumber salad: Cucumber, chickpeas, lime, coriander, feta cheese and chilli.

- Melon and fig salad: Lettuce, melon, fig, red onion, feta, Champagne vinegar, lemon and olive oil.

- Italian salad: Grilled aubergine, spinach, mint, oregano, smoked paprika, dried tomato, provolone cheese

- Summer salad: Chickpeas, pesto, quinoa, cherry, blackberry, nectarine, grilled corn, tomato, avocado, micro greens, grilled seeds, burrata

- Avocado, blue cheese and walnut salad: Lettuce, avocado, radish, beetroot, walnuts, toasted bread, blue cheese, cucumber, Tahina dressing, toasted seeds

The emergence of salad bars is linked to growing demand from an urban clientele keen to eat something different, quickly and at a 'reasonable' cost.

History would have it that the first chain to offer the salad bar was The Cliffs in Springfield, Illinois, in 1951. However, the first self-service vegetarian salad bar in North America was Jehane Benoît's Salad Bar, located on Sherbrooke Street in Montreal from 1935 to 1940.

100 pieces minimum.