Max Strrohe: Like side salads become a gourmet highlight

Von Sophie Müller

SPIEGEL (S+) Opinion: Max Strohe: The star chef explains how a highlight becomes from the side salad

Max Strohe, a renowned star chef, highlights the often neglected importance of the side salad in his current article. Despite its presence on the plates of many gourmet dishes, the side salad is often perceived as boring and uninspired. This is particularly unfortunate, since the salad can be a delicious and creative addition to a main course if it is prepared correctly.

One of the central messages of Strohe is that the preparation of salads goes far beyond the mere compilation of green stuff. Rather, he calls chefs and hobby chefs alike to experiment with different textures, colors and flavors. Due to the clever use of fresh herbs, nuts and aromatic dressings, the side salad can not only shine as a supplement, but as a main attraction on the plate.

In addition, he emphasizes the importance of the seasonal ingredients. By picking up fresh, seasonal vegetables, you can not only improve the quality, but also support sustainability. Salads that are prepared with seasonal food not only receive more taste, but also an appealing visual presentation that is a festival for the senses.

Creativity in the preparation of the salad fuel can also be increased by innovative presentation methods. Strohe encourages to serve salads in interesting shapes or with surprising elements. This not only creates an appealing aesthetic experience, but can also arouse curiosity and interest of the guests.

Finally, it can be said that the side salad has the potential to be a real highlight when preparing with creativity and dedication. Max Strohe concludes with the request to develop his own imagination in dealing with this often underestimated court and make it something special that earns a place on every menu.