Our Williams salads are developed by our chef William Faber. Tired of the plain and unhealthy salad options on the market, he used his gastronomical knowledge to assemble a variety of robust salads topped with light, flavourful vinaigrettes.
Each salad is built on a layer of quinoa or pasta and topped with different ingredient combinations to satisfy the cravings of every taste - from the traditional Caesar to our Asian-inspired Violet to the green-packed Emerald.
In addition, we bring together the best ingredients each season has to offer to create a unique salad. So this Summer, enjoy a combination of grilled asparagus, Mediterranean cheese, and a light lemon and chive vinaigrette in our Summer’s eve salad.
Dansk velfærds kylling, romainesalat og ærteskud vendt i cæsardressing. Toppet med crouton og sprøde parmesan brud.
Sprød salat med broccoli, haricots verts, radiser, mozzarellakugler, sprøde solsikkekerner, vendt i lime vinaigrette. Anrettet på en bund af perle couscous vendt i nordisk persillepesto.
Sprød spidskål, kinaradise, edamame, broccoli, forårsløg, cashewnødder og mynte. Salaten er vendt i asiatisk inspireret vinaigrette og anrettet på en bund af sort quinoa. Vi anbefaler tilkøb af confiteret and.
For me, food is about people and sublime ingredients. I have worked in some of the world's most innovative kitchens, where I have developed and played with countless flavor combinations.
It is always the perfect taste experience that drives me, and these are the principles I applied when I developed the Williams salads. I combined a hearty base of pasta or quinoa with fresh veggies and a flavorful vinaigrette to make robust and delicious salads.
- Chef William Faber