Cockpit Coupé Salad
Based on:
TypeSalad
Serves4 people
DateOctober 2, 2026
A vegetable cockpit door in your salad: victory on a plate, crispy and golden.
A golden salad with a striking cockpit door centerpiece, built from grilled zucchini and carrot strips, surrounded by crisp greens and golden croutons. The door nods to the heroic cockpit opening during the horror flight. A victorious, festive presentation.
Ingredients
- 2 zucchinis
- 4 large carrots
- 1 head romaine lettuce
- 150 g mixed salad greens (arugula, lamb's lettuce)
- 100 g golden croutons
- 200 g smoked chicken breast
- 4 eggs
- 1 lemon
- 4 tbsp olive oil
- 1 tbsp honey
- 1 tbsp whole grain mustard
- salt and pepper to taste
Method
- Preheat the grill pan.
- Slice the zucchinis lengthwise into 0.5 cm planks.
- Peel the carrots and cut into long thin strips.
- Brush zucchini and carrot strips with olive oil, grill until golden brown, and let cool.
- Boil the eggs for 8 minutes, cool in cold water, peel, and halve.
- Wash and dry the romaine and mixed greens, divide over four plates.
- Slice the smoked chicken into thin strips.
- Arrange the zucchini and carrot strips in a rectangular frame in the center of each plate: this forms the cockpit door. Place two halved eggs as 'door handles'.
- Arrange the chicken strips, croutons, and remaining salad around the door.
- Whisk a dressing from lemon juice, honey, mustard, 2 tbsp olive oil, salt, and pepper. Drizzle over the salad.
Serving notes
- Serve the salad with the cockpit door clearly visible in the center.
- Add extra croutons for extra crispy, golden effect.
- Serve on white plates for maximum contrast.