If you have been reading this blog for quite some time, you probably know by now I love salads. So it should not come as a surprise that I begin most big meals (and any buffet) with a good salad. I think good cold kitchen chefs are grossly undervalued here in Davao so I always take the time to blog about the good salads I have tried.
I was superbly delighted when my first Mykie’s Private Kitchen experience opened with a superb salad. Another thing you have to know is I can’t get enough of salmon, especially when it is raw or smoked. So it’s easy to please my palate with a salmon salad, right? Wrong. I have higher standards and are more picky with food that I love. Needless to say, Mykie’s Private Kitchen’s Mixed Greens with Truffle Raspberry Vinaigrette and Smoked Salmon exceeded expectations.
The salad is composed of a mix of fresh, crisp greens. They use a good mix that combines different flavors and textures. The greens are complemented by the piquant flavor of red onions. I am not a fan of raw onions so I didn’t eat any of it. However, the sharp flavor of onions was obvious throughout the salad. It was a nice touch, I must say.
And the salmon, oh the smoked salmon. It was heavenly. It was tender, perfectly bursting with smokiness and umami flavor with a touch of saltiness and sweetness.
To bring all these great components together is a superbly flavorful but light Truffle Raspberry Vinaigrette. The mix of funky umami truffle flavor and tangy tarty raspberry is unexpectedly delightful. The dressing ties all the flavors of the greens, the onions, and the salmon together without overpowering any of the salad components.
Kudos to Chef Mykie and Chef Topher who had perfect control over the use of the vinaigrette. It is always tricky dressing a composed salad. There has to be enough dressing to coat and flavor the salad components but not too much to overwhelm the individual flavors.