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Entree Salad Restaurant Style

Entrée Salad Restaurant-Style

  By Chef Jet

November 3, 2015

The secret to making the perfect salad at home? There are actually five: the green, the grain, a fruit, nut and an herb. Here's the recipe and you can Watch me make one of my favorite salads below, including the dressing.

Entree Salad Restaurant Style


Vinaigrette or Citronette Dressing: Salad Dressing combination is 1 part acid, 3 parts olive oil. For a vinegarette, replace the fruit with favorite vinegar.

1Add the juice of 2 lemons to the blender. Add 1 whole, peeled, pixie tangerine to the blender. With citrus in blender, add olive oil until it covers the citrus. Blend

2Add mustard to blender and season with salt and pepper. Add honey and blend.

3Pour dressing over the beets in a bowl and let them rest

Assembling Salad: NOTE – for the following ingredients, reserve some of each for plating

1In a mixing bowl, add the green (arugula) and top with steamed lentils. Add remaining 1 whole tangerine (in segments) to the salad. Add sliced fennel to salad mix and add small of amount of dressing (without beets) to moisten the salad. Toss all ingredients

2Plate each salad into a pyramid.

3Dress the exterior of the salad with more orange slices, lentils, nuts, and fennel.

4Add 5-7 beets from the dressing and serve!


1 lemons juiced

3 peeled pixie tangerines in to segments

olive oil

4 tbsp Dijon mustard

salt to taste

pepper to taste

2 tbsp honey

8 oz. pre-cooked Melissa’s Beets

½-1 lb greens (arugula or spinach)

1/2 cup steamed lentils

1/4 cup diced hazelnuts (or similar like almonds or cashews)

2 cups thinly sliced fennel bulb