Jul 09 2026
Restaurants›Richmond Station›Stn. Light Lunch Recipe

Stn. Light Lunch Recipe

Inspired by Richmond Station
Time30m
Serves2

aged cheddar, green salad, country terrine, pickled egg, toasted focaccia this dish is nut free + (gluten free, dairy free, vegetarian options are available)

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Ingredients

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Salad

Cheese

Terrine

Pickled Egg

Focaccia

Method

Preparation

  1. 1

    Prepare the Salad

    In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss well to combine.

  2. 2

    Plate the Cheese and Terrine

    Slice the aged cheddar cheese and the country terrine. Arrange them on a serving platter.

  3. 3

    Prepare the Pickled Eggs

    Peel the hard-boiled eggs and slice them in half. Arrange them on the platter alongside the cheese and terrine.

  4. 4

    Toast the Focaccia

    Toast the focaccia slices in a toaster or under a broiler until golden brown. Cut into triangles for easy serving.

Assembly

  1. 5

    Assemble the Plate

    On each individual plate, place a generous serving of the salad, and add slices of aged cheddar, terrine, and halved pickled eggs. Serve with toasted focaccia on the side.

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