Q: What makes a salad, a salad? 

Simon George & Sons knows how to make friends with salad. Our new range of ‘fine’ salad mixes from Victorian supplier, Hussey & Co offer chefs a convenient salad base that is tender, colourful and packed full of flavour. The finer leaves make it possible to deliver a salad with the full complement of flavours and a gourmet look, no matter how small the serving.

FINE ASIAN MIX: (Mizuna, Mibuna, Tatsoi)

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The Asian Mix is a fantastic staple for the kitchen. The Japanese leaves deliver mild mustard, peppery flavours while the Tatsoi adds a creamy texture. Many chefs customize this mix by tossing through various hydroponics.

FINE MESCLUN MIX: (Red and Green lettuce lines, little mustard and curly leaves)

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At only 5 or 6 cm, the leaves in this mix enable you to offer a full salad experience in one handful. With up to 16 varieties this mix is a flavour hit.


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At it’s peak over the next two months, the fine chard mix is delicious, colourful and fresh.


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These tendrils have a stunningly delicate appearance and a lovely crunchy texture. Boasting a subtle pea flavour, they can be used in either a salad mix or to dress a dish


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While many chefs opt for the stronger heat of Wild Rocket, Arugula is fast gaining popularity with those seeking a milder pepper hit, tender leaves and a softer look on the plate

According to history, it’s the dressing. The word ‘salad’ originally derived from the Latin ‘salata’ or salted things, which refers to the practice of eating raw vegetables dressed with salt, oil and/or vinegar.