Salads

Caesar Salad

12 portions 2 lbs or 1 kg romaine leaves 6 oz or 175 g white bread 2 oz 60 ml olive oil 12 anchovy fillets 1 t garlic, crushed 2 eggs beaten (yolks only) 3 oz 87.5 ml lemon juice 1 c olive oil To taste salt 1 oz or 30 g parmesan cheese, grated

 Wash and drain the greens thoroughly. Chill in the refrigerator. Trim the crusts from the bread. Cut the bread into small cubes measuring about 3/8 in or 1 cm. Heat a thin layer of olive oil in a saut pan over moderately high heat. Add the bread cubes and saut in oil until golden and crisp. Add more oil as needed. Remove the croutons from the pan and hold for service. Do not refrigerate. Mash the anchovies and garlic together to make a paste. Beat in the eggs and lemon juice until smooth.

 Beating constantly with a wire whip, slowly add the olive oil. Season the dressing to taste. Cut or tear the romaine into bite-size pieces. Place in a large bowl. Immediately before service, pour the dressing over the greens and sprinkle with parmesan cheese. Toss until all the leaves are coated with the dressing. Add the croutons and toss again. Plate and serve immediately.

Waldorf Salad
12 portions c Chantilly dressing 2 lb or 1 kg crisp, red eating apples 2 oz 50 g walnuts, coarsely chopped lb or 225 g celery, small dice 12 lettuce cups for underliners 1 oz or 30g chopped walnuts, optional for garnish

 Prepare the dressing. Place in a large stainless-steel bowl and have it ready in the refrigerator. Core the apples and dice them to in without peeling them. As soon as the apples are cut, add them to the dressing and mix in to prevent darkening. Add the celery and walnuts. Fold in until evenly mixed. Arrange the lettuce bases on cold salad plates. Using a scoop, place a mound of salad on each plate. If garnish is desired, sprinkle each salad with about 1 tsp chopped nuts. Hold for service in refrigerator.

Chantilly Dressing
Chantilly Dressing 1 pt or 500 ml heavy cream, whipped. Fold the whipped cream into the mayonnaise carefully to retain volume. Do this as close as possible to service time.

Chef s Salad
12 portions 3 lb or 1.5 kg mixed salad greens, washed, trimmed lb or 350 g turkey breast, cut into thin strips lb or 350 g ham, cut into thin strips lb or 350 g Swiss cheese, cut into thin strips 25 tomato wedges or cherry tomatoes 25 hard-cooked eggs quarters 12 radishes 4 oz or 113 g carrots, cut batonnet 12 green pepper rings

 Place the greens in cold salad bowls approximately 4 oz (125g) per portion. Arrange the turkey, ham and cheese strips neatly on top of the greens. Keep the items separate-do not mix them all together. Arrange the remaining items attractively on the salad. Hold for service. If salad must be held for over an hour, they should be covered so that the meats and cheese don t dry out. Serve with an appropriate salad dressing, served on the side in a separate container.

Jellied Fruit Salad

12 portions 1 can pineapple cubes 4 oz or 125 g grapefruit sections 6 oz or 188 g orange sections 4 oz or 125 g grapes, seedless 1 oz or 30 g unflavored gelatin c or 125 ml water, cold

 As needed, fruit juice: grapefruit ,orange, or pineapple 3 oz or 88 g sugar 1/8 t or g salt 1 oz or 45 ml lemon juice 12 lettuce leaves for underliners 1 c or 200 ml Chantilly dressing

Drain the pineapple and reserve the juice. Cut the grapefruit and orange sections into in dice. Cut the grapes in half. Place the fruit in a colander and strainer over a bowl and hold in the refrigerator. Stir the gelatin into the cold water and let stand for at least 5 min. Add enough fruit juice (or part juice and part water) to the liquid from the pineapple. Bring the fruit juice to a boil in a stainless steel pan. Remove from heat. Add the sugar, salt, and softened gelatin. Stir until gelatin and sugar are dissolved.

Cool the mixture. Add the lemon juice. Chill until thick and syrupy but not set. Fold the drained fruits into the gelatin mixture. Pour into individual molds or into a half-size hotel pan. Chill until firm. Line cold salad plates with lettuce leaves. Unmold the salads or if a hotel pan was used, cut 5x5 into rectangles. Place a gelatin salad on each plate. Hold for service in the refrigerator. At service time, top each salad with 1 tablespoon dressing.