Recipes And Techniques

Thorough mise en place is extremely important in salad-making. Little cooking is in-volved,but a great deal of time-consuming handwork is. Salads can be made quickly and efficiently only if the station is set up properly.

Procedure for Quantity Salad Production_

When salads are made in quantity, an assembly-line production system is most efficient. Figure 21.1 illustrates this technique. Remember the rules of safe food handling. Most salad ingredients are eaten without further cooking, so it is essential to avoid cross-contamination. Use sanitary tools and work surfaces. Wash hands properly before beginning work. In some places, local health laws require the use of gloves whenever you are handling ready-to-eat foods.

Figure 21.1

Efficient production of salads in quantity.

Figure 21.1

Efficient production of salads in quantity.

(c) Place body of salad (in this case, potato salad) on (d) Garnish all salads. Refrigerate until service. all plates.

1. Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all fruits, vegetables, and garnish. Mix bound and marinated salads (egg salad, potato salad, three-bean salad, etc.). Have all ingredients chilled.

2. Arrange salad plates on worktables. Line them up on trays for easy transfer to refrigerator.

3. Place bases or underliners on all plates.

4. Arrange body of salad on all plates.

5. Garnish all salads.

6. Refrigerate until service. Do not hold more than a few hours, or the salads will wilt. Holding boxes should have high humidity.

7. Do not add dressing to green salads until service, or they will wilt.

GREEN SALADS

Principles

Salad greens must be fresh, clean, crisp, cold, and well drained, or the salad will be of poor quality. Good greens depend on proper preparation. Moisture and air are necessary to keep greens crisp.

1. Leaves wilt because they lose moisture. Crispness can be restored by washing and refrigeration.The moisture that clings to the leaves after thorough draining is usually enough.Too much water drowns them and dissolves out flavor and nutrients.

2. Air circulation is essential for the greens to breathe. Do not seal washed greens too tightly or pack too firmly. Refrigerate in colanders covered with clean, damp tow-els,or in specially designed perforated plastic bins.These protect from drying while allowing air circulation.

Browning or rusting occurs when cut greens are held too long.This can be partially avoided by rinsing them in a mild antioxidant and by using stainless-steel knives. Better yet, plan purchasing and production so you don't need to hold them too long.

Basic Procedure for Green Salads_

1. Wash greens thoroughly.

Remove core from head lettuce by striking the core gently against a flat surface, such as a cutting board or the side of a vegetable sink, and twisting it out. Do not smash it, or you'll bruise the entire head. Cut through the core of other greens or separate the leaves so all traces of grit can be removed. Wash in several changes of cold water, until completely clean. For iceberg lettuce, run cold water into the core end (after removing core), then turn over to drain.

2. Drain greens well.

Lift greens from the water and drain in a colander. Tools and machines are available that quickly spin-dry greens. Poor draining results in a watered-down dressing and a soupy, soggy salad.

3. Crisp the greens.

Refrigerate greens in a colander covered with damp towels or in a perforated storage bin to allow air circulation and complete drainage.

4. Cut or tear into bite-size pieces.

Many people insist on tearing leaves instead of cutting, but this is a slow method if you have a large quantity to do. Also, you are more likely to crush or bruise the leaves.

Use sharp stainless-steel knives for cutting. Bite-size pieces are important as a convenience to the customer. It is difficult to eat or cut large leaves with a salad fork.

5. Mix the greens.

Toss gently until uniformly mixed. Nonjuicy raw vegetable garnish such as green pepper strips or carrot shreds may be mixed in at this time. Just make sure the vegetables are not cut into compact little chunks that will settle to the bottom of the bowl. Broad, thin slices or shreds stay better mixed.

For tossed salads to be served immediately, add the dressing to the greens in the bowl. Toss to coat the greens with the dressing. Plate (step 6) and serve immediately. For pre-plated salads, proceed with steps 6 through 9.

6. Plate the salads (including underliners, if used).

Cold plates, please. Don't use plates right out of the dishwasher.

Avoid plating salads more than an hour or two before service, or they are likely to wilt or dry.

7. Garnish.

Exceptions: (a) Garnish that is tossed with the greens in step 5. (b) Garnish that will not hold well (croutons will get soggy, avocado will discolor, etc.). Add these at service time.

8. Refrigerate.

9. Add dressing immediately before service, or serve it on the side. Dressed greens wilt rapidly.

Mixed Green Salad

Portions: 25 U.S.

Portion size: 2V-3 oz (70-90g)

Metric

Ingredients

Procedure

412 lb 1-112 pt

2 kg

500-750 mL

Assorted salad greens Basic Vinaigrette or variation (p. 723)

Per serving:

Calories, 130; Protein, 1 g; Fat, 13 g (91% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 160 mg.

1. Review guidelines and procedure for preparing green salads (p. 687).

2. Wash and drain the greens thoroughly. Chill in refrigerator.

3. Cut or tear the greens into bite-size pieces.

4. Place the salad greens in a large mixing bowl and toss gently until uniformly mixed.

5. Immediately before service, add the dressing and toss to coat all the leaves with the dressing.

6. Place on cold salad plates and serve immediately.

Variations

Any combination of salad greens may be used. When using head lettuces, make allowances for variations in trimming yields. Plan on an EP weight of 212-3 oz (70-90 g) per portion.

Vegetable ingredients, if they are not juicy, may be tossed with the greens. See page 676 for a listing. Shredded carrot and red cabbage are useful because a small amount gives an attractive color accent.

Garnishes may be added after the salads are plated, such as

Tomato wedges Cucumber slices Pepper rings Croutons

Cherry tomatoes Radishes Red onion rings Hard-cooked egg wedges or slices

Service variation: Instead of tossing the salads with the dressing, plate the greens and hold for service. Ladle dressing over salads just before service, or serve dressing in a separate container.

Spinach Salad

Portions: 25 Portion size: 3 oz (90 g)

U.S. Metric Ingredients

■ Procedure

3 lb 1.4 kg Spinach leaves, trimmed

(no stems)

1. Wash the spinach in several changes of cold water until there is no trace of sand on them. Drain well. Chill in the refrigerator.

12 oz 350 g Bacon

2. Cook the bacon on a griddle or in the oven on a sheet pan until crisp. Drain and let cool.

3. Crumble the bacon.

1 lb 450 g Fresh white mushrooms 6 6 Hard-cooked eggs

Per serving:

Calories, 60; Protein, 5 g; Fat, 3.5 g (50% cal.); Cholesterol, 55 mg; Carbohydrates, 3 g; Fiber, 2 g; Sodium, 130 mg.

Note: Bacon may be added to salads when they are assembled (step 9). However, it will be less appetizing because the fat congeals in the refrigerator. For best quality, cook the bacon as close to serving time as possible.

4. Wash the mushrooms and dry them well. Trim the bottoms of stems. Cut the mushrooms into thin slices.

5. Chop the eggs coarsely.

6. Place the spinach in a large bowl. Tear large leaves into smaller pieces. Smaller leaves may be left whole.

7. Add the mushrooms. Toss to mix thoroughly.

8. Portion the salad onto cold salad plates.

9. Sprinkle the salad with the chopped eggs.

10. Hold for service in refrigerator.

11. At serving time, sprinkle with the crumbled bacon.

12. Serve with a vinaigrette variation or with emulsified French dressing.

Caesar Salad (Method 1: Tableside Preparation)

Portions: 8 Portion size: 4 oz (125 g) plus dressing U.S. Metric Ingredients

2 lb 1 kg Romaine leaves

4 oz l25 g White bread l-l '/s fl oz 30-45 mL Olive oil

2. Trim the crusts from the bread. Cut the bread into small cubes measuring about 3/8 in. (1 cm).

3. Heat a thin layer of olive oil in a sauté pan over moderately high heat. Add the bread cubes and sauté in the oil until golden and crisp. Add more oil as needed.

4. Remove the croutons from the pan and hold for service. Do not refrigerate.

212 fl oz l oz to taste l-2

75 mL 30 g to taste

Garlic cloves Anchovy fillets Olive oil

Eggs, pasteurized Lemon juice

Parmesan cheese, grated Salt

Per serving:

Calories, 370; Protein, 6 g; Fat, 33 g (80% cal.); Cholesterol, 55 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 270 mg.

Caesar Salad

Caesar Salad

Recetas Cocina Profesionales

10 ll l2

Have all ingredients prepared ahead of time and arranged on a cart in the dining room. Ask the customers how much garlic they would like. Depending on their answer, either rub the bowl with a cut clove of garlic and remove it, or leave it in the bowl and crush it with the anchovies.

Ask the customers how many anchovies, if any, they would like.

Mash the garlic and anchovies to a paste in the salad bowl.

Beat in about half the olive oil.

Add the greens and toss to coat with the oil mixture.

Break the egg over the bowl and drop it in. Toss the lettuce well.

Add the lemon juice, the rest of the oil, the parmesan cheese, and a little salt. Toss again until well mixed. Add the croutons and toss a final time. Plate and serve.

Variations_

Caesar Salad (Method 2: Pantry Preparation)

Prepare the croutons and salad greens as in the basic recipe. Toss the greens with Caesar Dressing (p. 729). Plate and garnish with croutons.

Grilled Chicken Caesar

Top Caesar salads with sliced, grilled chicken breast.

Garden Salad

Portions: 25 Portion size: 3 oz (90 g) plus garnish

U.S.

Metric

Ingredients

312 lb

1.6 kg

Mixed salad greens

1.

8 oz

250 g

Cucumbers

4 oz

125 g

Celery

2.

4 oz

125 g

Radishes

4 oz

125 g

Scallions

3.

4 oz

125 g

Carrots

112 lb

700 g

Tomatoes

4.

5.

6.

7.

8.

9.

10.

Per serving:

Calories, 25; Protein, 2 g; Fat, 0.5 g (14% cal.); Cholesterol, 0 mg;

Carbohydrates; 5 g

i; Fiber, 2 g; Sodium, 25 mg.

11.

12.

13.

Include some firm-textured, crisp lettuce in the mixed greens, such as romaine or iceberg.

Wash and drain the greens thoroughly. Chill in the refrigerator.

Score the cucumbers lengthwise with a fork (see p. 521). Peel them if they have been waxed. Cut into thin slices. Cut the celery into thin slices on the bias. Trim the radishes and cut into thin slices.

Trim the roots and wilted tops of the scallions. Cut in half crosswise. Then slice lengthwise into thin shreds.

Trim and peel the carrots. Shred on a medium grater.

Remove the core end of the tomatoes. Cut into wedges, 8-10

per tomato, depending on size.

Cut or tear the lettuce and other greens into bite-size pieces.

Place all ingredients except tomatoes in a large mixing bowl.

Toss until evenly mixed.

Plate the salads on cold plates or bowls.

Garnish with tomato wedges.

Hold for service in refrigerator.

Serve with an appropriate dressing.

VEGETABLE, GRAIN, LEGUME, AND PASTA SALADS

Principles

Vegetable salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Some vegetables are used raw, such as celery,cucumbers,radishes, tomatoes, and green peppers. Some are cooked and chilled before including in the salad, such as artichokes,green beans, beets, and asparagus. See page 676 for lists of vegetables that can be used.

Starchy items such as grains, pastas, and dried legumes can also form the body of a salad.These ingredients usually have a bland, flat taste, so they are enhanced by a well-seasoned, tart dressing. Raw or cooked vegetables are usually added to the starch item to enhance the color, flavor, and nutritional balance of the salad. Depending on the proportion of vegetables and starch item, it is not always possible to classify the salad as a vegetable or starch salad. However, the guidelines below apply to the preparation of all these salads.

In addition,protein items such as poultry, meat, seafood, and cheese may be added to vegetable and starch salads.

Some bound salads, discussed on page 702,could be considered as a subcategory of vegetable and starch salads. However, many bound salads have a protein item as a main ingredient, so we discuss them as a separate category. There is no exact dividing line between these types. Coleslaw with mayonnaise dressing, for example,may be considered to be in either category.

Guidelines for Making Vegetable, Legume, Grain, and Pasta Salads_

1. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal. The design or arrangement of a vegetable salad is often based on different shapes, such as long, slender asparagus and green beans, wedges of tomato, slices of cucumber, strips or rings of green pepper, and radish flowers.

2. Cut vegetables as close as possible to serving time, or they may dry or shrivel at the edges.

3. Cooked vegetables should have a firm, crisp texture and good color. Mushy, overcooked vegetables are unattractive in a salad. See Chapter 16 for vegetable cooking principles.

4. After cooking, vegetables must be thoroughly drained and chilled before being included in the salad.

5. Starches, pastas, and legumes should be cooked until completely tender but not overcooked. Starches absorb liquid from the dressing, so they may become mushy if they were overcooked. Undercooked grains and dried beans may be unpleasantly firm when cooled.

6. Vegetables are sometimes marinated, or soaked in a seasoned liquid, before being made into salads, as for MIxed Bean Salad and Mushrooms a la Grecque. The marinade is usually some form of oil and vinegar dressing that also serves as the dressing for the salad. Do not plate marinated salads too far ahead of time, or the lettuce base will wilt. Use crisp, sturdy greens (such as iceberg, romaine, or chicory) as bases, as they do not wilt as quickly.

7. Grains and pastas may also be marinated for a short time, but avoid marinating for more than a few hours, as they are likely to absorb too much liquid and become very soft. This is especially true of cooked pasta. Legumes should not be marinated long either, but for the opposite reason. The acid in the marinade may toughen the proteins in the beans or lentils.

Coleslaw

Portions: 25 U.S

Portion size: 3 oz (100 g) Metric

Ingredients

112 pt 2 fl oz

1 oz

2 tsp 12 tsp 4 lb EP

Mayonnaise Vinegar

Sugar (optional) Salt

White pepper Cabbage, shredded

25 25 Lettuce cups 4.

Per serving: 5.

Calories, 230; Protein, 2 g; Fat, 24 g (89% cal.); Cholesterol, 25 mg; ^ Carbohydrates, 5 g; Fiber, 2 g; Sodium, 270 mg.

Arrange the lettuce leaves as underlines on cold salad plates.

Using a No. 12 scoop, place a mound of coleslaw in the center of each plate.

Hold for service in refrigerator.

Variations_

1. Use Cooked Salad Dressing (p. 730) instead of mayonnaise. Reduce or omit vinegar.

2. Substitute sour cream for half of the mayonnaise.

3. Substitute heavy cream for 1 cup (250 mL) mayonnaise.

4. Substitute lemon juice for the vinegar.

5. Use 1 pt (500 mL) basic vinaigrette and omit mayonnaise and vinegar. Flavor with 2 tsp (10 mL) celery seed and 1 tsp (5 mL) dry mustard.

6. Add 2 tsp (10 mL) celery seed to the basic mayonnaise dressing.

Mixed Cabbage Slaw

Use half red cabbage and half green cabbage.

Carrot Coleslaw

Add 1 lb (500 g) shredded carrots to the basic recipe. Reduce cabbage to 312 lb (1.7 kg).

Garden Slaw

Add the following ingredients to the basic recipe: 8 oz (250 g) carrots, shredded; 4 oz (125 g) celery, chopped or cut julienne; 4 oz (125 g) green bell pepper, chopped or cut julienne; 2 oz (60 g) scallions, chopped. Reduce cabbage to 312 lb (1.7 kg).

Coleslaw with Fruit

Add the following ingredients to the basic recipe: 4 oz (125 g) raisins, soaked in hot water and drained; 8 oz (250 g) unpeeled apple, cut in small dice; 8 oz (250 g) pineapple, cut in small dice. Use sour cream dressing (dressing variation 2 above) and use lemon juice instead of vinegar.

Salad of Mixed Cabbage and Apples

U.S. Metric Ingredients

■ Procedure

2 lb 900 g Red cabbage 2 lb 900 g Green cabbage 1 lb 12 oz 800 g Granny Smith apples 15-2 floz 45 mL Lemon juice

1. Finely shred the two cabbages, using a mandoline, a slicing machine, or the shredding blade of a food processor.

2. Peel and core the apples, then cut them into a fine julienne. Toss in the lemon juice.

1 pt 4 fl oz 600 mL Cider vinegar 4 fl oz 125 mL Cream 8 floz 250 mL Salad oil to taste to taste Salt to taste to taste White pepper

3. To make vinaigrette, whisk together the vinegar and cream, then whisk in the oil. Season to taste.

15/2-2 oz 50 g Chives, chopped

Per serving:

Calories, 140; Protein, 1 g; Fat, 12 g (69% cal.); Cholesterol, 5 mg; Carbohydrates, 11 g; Fiber, 3 g; Sodium, 15 mg.

4. Toss the cabbage and apples together and season with the vinaigrette. Leave to marinate 2-3 hours before serving.

5. Just before serving, mix in the chopped chives.

Basque-Style Pepper Salad

Portions: 16 Portion size: 6 oz (175 g)

US_Metric_Ingredients__■ Procedure_

2 lb 6 oz L2 kg Red bel1 PePPers (about 1. Roast and peel thepeppers as shown in Figure 16.13. Re

5 medium peppers) moVe the core, seeds and veins.

2 lb 6 oz 1.2 kg Green or yellow bell

2. Cut the peppers into strips 1/2 in. (1 cm) wide and the length peppers of the pepper.

l pt

500 mL

Olive oil

4 floz

H5 mL

White wine vinegar

to taste

to taste

Salt

to taste

to taste

Pepper

152 oz

l5 mg

Fresh basil leaves

3. Combine the oil, vinegar, salt, and pepper to make a dressing. Pour over the peppers in a bowl and marinate for at least 2-3 hours.

4. Just before serving, finely shred most of the basil leaves and mix with the peppers, reserving a few whole leaves for garnish.

5. If desired, serve with bread for dipping in the dressing.

Cucumber Salad with Dill and Yogurt

Portions: 10 Portion size: oz (100 g)

U.S.

Metric

Ingredients

I

Procedure

112 lb

750 g

Cucumbers

1.

Cut the cucumbers in half lengthwise. Scoop out the seeds

12 oz

15 g

Salt

and discard. Slice across into half-moon shape, 54 in. (12 cm)

1 lb

500 g

Plain yogurt

thick.

112-2 oz

50 g

Fresh dill, chopped

2.

Place the cucumber slices in colander, sprinkle with the salt,

to taste

to taste

Freshly ground pepper

and set aside for 30 minutes.

3. Rinse off the salt under cool running water, drain, and pat dry.

Per serving: 4. Mix with the yogurt and dill, then season to taste with pepper.

Calories, 40; Protein, 2 g; Fat, 1.5g (36% cal.); Cholesterol, 5 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 570 mg

3. Rinse off the salt under cool running water, drain, and pat dry.

Per serving: 4. Mix with the yogurt and dill, then season to taste with pepper.

Calories, 40; Protein, 2 g; Fat, 1.5g (36% cal.); Cholesterol, 5 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 570 mg

White Bean Salad

Portions: 12 U.S.

Portion size: about 6 oz (175 g) Metric

Ingredients

to taste

to taste

White beans

Carrot

Onion

Whole cloves

Bouquet garni (see p. 152) Salt

Procedure

1. Soak the beans overnight in cold water.

2. Rinse the beans and place in a large pot with 6 qt (6 L) fresh water. Add the carrot, the onion stuck with the whole cloves, and the bouquet garni. Bring to the boil and simmer 1-2 hours or until tender. After cooking for 45 minutes, add some salt. Strain and allow to cool for 10 minutes. Discard the carrot, onion with cloves, and bouquet garni.

5 tbsp plus 1 tsp

80 mL

Vinegar

3.

Whisk together the vinegar, salt and pepper to taste, shallots,

to taste

to taste

Salt

and chopped herbs.

to taste

to taste

Pepper

4.

Gradually whisk in the oil.

6

6

Shallots, finely chopped

5.

Peel, seed, and dice the tomatoes. Mix into the vinaigrette.

2 oz

60 g

Chopped mixed fresh

6.

Once the beans have cooled to lukewarm, mix in the vinai

herbs (chives, parsley,

grette and place in the refrigerator to cool completely.

11 floz

chervil)

7.

Grate the carrots and squeeze out the juices. Discard the

325 mL

Oil

juice or save for another use. Mix the carrots into the beans.

24 oz

750 g

Tomatoes

8.

Shred the radicchio. Line plates with the shredded radicchio.

4 oz

125 g

Carrots

Portion the bean salad onto the plates.

2 heads

2 heads

Radicchio

Mushrooms à la Grecque

Portions: 25 Portion size: 2V2 oz (75 g)

U.S. Metric Ingredients

412 lb

2 kg

Small whole mushrooms

1 qt 1 pt

2 tsp 2

112 tsp

2 tsp 1

1 tsp

1 L

500 mL 175 mL 1

10 mL

7 mL

10 mL 1

5 mL

Water Olive oil Lemon juice Celery rib Salt Sachet:

Garlic cloves, crushed Peppercorns, lightly crushed Coriander seeds Bay leaf Dried thyme

2. Place the water, olive oil, lemon juice, celery, and salt in a stainless-steel saucepan. Tie the sachet ingredients in cheesecloth and add to the pan.

3. Bring to a boil. Simmer 15 minutes to extract flavors from the spices.

4. Add the mushrooms. Simmer 5 minutes.

5. Remove from heat. Cool the mushrooms in the liquid.

6. Remove the celery and the sachet. Marinate the mushrooms overnight in the refrigerator. (The mushrooms will keep several days in the marinade.)

25 25 Lettuce cups 7. Arrange the lettuce leaves as underliners on cold salad plates.

cup 60 mL Chopped parsley 8. Just before service, place a 212-oz (75-g) portion of mush rooms in each lettuce cup, using a slotted spoon. 9. Sprinkle with chopped parsley.

Variations_

Other vegetables may be prepared a la Grecque using this recipe. Increase cooking time as necessary, but keep the vegetables crisp.

Artichoke hearts Leeks

Carrots, sliced or diced Pearl onions Cauliflower florets

Per serving:

Calories, 180; Protein, 3 g; Fat, 19 g (88% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 190 mg.

Carrot Salad

Portions: 25 Portion size: 3 oz (100 g)

U.S. Metric Ingredients

5 lb

1'/2 cups 1 cup to taste

2.5 kg 375 mL 25G mL to taste

Carrots Mayonnaise Vinaigrette Salt

25 25 Lettuce cups 4. Arrange the lettuce cups as underlines on cold salad plates.

13 13 Pitted black olives 5. Using a No. 12 scoop, place a mound of carrot salad in each lettuce cup.

6. Cut the olives in half lengthwise. Garnish the top of each salad with an olive half.

Variations

Carrot Raisin Salad

Simmer 8 oz (250 g) raisins in water for 2 minutes. Cool, then drain. Mix raisins with the carrots.

Carrot Pineapple Salad

Mix 12 oz (375 g) drained pineapple tidbits with the carrots.

Carrot Celery Salad

Reduce the carrots to 3'/2 lb (1.7 kg). Mix 11/2 lb (750 g) celery (cut julienne) or celery root (shredded) with the carrots.

Celery Salad

Use celery or celery root instead of carrots in basic recipe. Cut stalk celery into thin slices instead of shredding it. Add 2 tbsp (30 mL) French or Dijon-type mustard to the dressing.

Carrot Raisin Salad

Carrot Raisin Salad

Pacific Rim Salad with Beef

Portions: 25 Portion size: 5 oz (150 g)

Metric

Ingredients

Procedure

8 oz l2 oz

900 g 450 g

Bean sprouts

Snow peas, trimmed and blanched Carrots, cut julienne Water chestnuts, sliced Scallions, chopped Slivered almonds, toasted

1. Mix together the bean sprouts, snow peas, carrots, water chestnuts, scallions, and almonds. Hold in the refrigerator.

700 g 800 mL

Cold roast beef Oriental Vinaigrette (p. 725)

2. Slice the beef about 1/4 in. (6 mm) thick, then cut into thin strips.

3. About 2 hours before serving, marinate the beef in the vinaigrette for 30-60 minutes.

4. Add the mixed vegetables to the beef and vinaigrette mixture. Toss to mix well.

700 g 50

Chinese cabbage, shredded Orange wedges

Per serving:

Calories, 330; Protein, 11 g; Fat, 27 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 13 g; Fiber, 4 g; Sodium, 200 mg.

Per serving:

Calories, 330; Protein, 11 g; Fat, 27 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 13 g; Fiber, 4 g; Sodium, 200 mg.

Taqueria Tsunami Recipes

Pacific Rim Salad with Beef

5. Place a bed of shredded Chinese cabbage on salad plates.

6. Portion the salad mixture onto the plates.

7. Garnish each salad with 2 orange wedges.

Variations_

Substitute chicken, turkey, ham, or duck meat for the beef.

Pacific Rim Salad with Beef

Mixed Vegetable Salad with Pasta

Portions: 25 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

112 lb

700 g

Cooked ditalini pasta, cold

1 lb

450 g

Cooked chickpeas or other

dried beans, cold

12 oz

350 g

Zucchini, medium dice, raw or blanched

12 oz

350 g

Green beans, cooked, cut into

VS-in. (1-cm) lengths

8 oz

250 g

Red onions, diced

6 oz

175 g

Small pitted black olives

6 oz

175 g

Celery, diced

4 oz

125 g

Green bell pepper, diced

4 oz

125 g

Red bell pepper, diced

14 cup

60 mL

Capers, drained

4 oz

125 g

Parmesan cheese, grated

112 pt

700 mL

Italian dressing

25

25

Lettuce leaves for underliners

25

25

Tomato wedges or cherry tomatoes

Per serving:

Calories, 290; Protein, 6 g; Fat, 22 g (67% cal.); Cholesterol, 5 mg; Carbohydrates, 18 g; Fiber, 4 g; Sodium, 420 mg.

Procedure

Combine the pasta, beans, vegetables, and cheese in a large bowl. Toss to mix.

No more than 1-2 hours before service, add the dressing and toss.

Per serving:

Calories, 290; Protein, 6 g; Fat, 22 g (67% cal.); Cholesterol, 5 mg; Carbohydrates, 18 g; Fiber, 4 g; Sodium, 420 mg.

3. Arrange the lettuce leaves on cold salad plates.

4. Just before service, place a 4-oz (125-g) portion of the salad on each lettuce leaf.

5. Garnish each salad with a tomato wedge.

Variations_

Add 1 lb (450 g) diced or sliced salami, pepperoni, or mozzarella cheese to the salad mixture.

Heirloom Tomato Salad

Portions: 12 Portion size: about 4 oz (125 g)

U.S. Metric Ingredients

3 lb

12 small bunches 6 fl oz 3 fl oz to taste to taste

12 small bunches 180 mL 90 mL to taste to taste

Assorted ripe heirloom tomatoes, 3-4 varieties (see procedure) Mixed baby greens Extra-virgin olive oil Balsamic vinegar Coarse salt Black pepper

Per serving:

Calories, 150; Protein, 1 g; Fat, 14 g (82% cal.); Cholesterol, 0 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 100 mg.

Procedure

1. Select the tomatoes: Use 3-4 varieties of ripe, flavorful tomatoes of varied colors (yellow, green, orange, different shades of red), depending on availability. Include at least one type of small tomato such as cherry tomato.

2. Prepare the tomatoes: Peel large tomatoes by blanching them for 10 seconds in boiling water, cutting out the core end, and pulling off the skins. Small tomatoes with tender skins can be left unpeeled. Cut large tomatoes into slices. Cut small tomatoes into quarters or halves or leave whole, depending on size.

3. Arrange the tomatoes attractively on large salad plates.

4. Place a small bunch of greens on each plate.

5. Drizzle the tomatoes with a little olive oil and then a little vinegar.

6. Sprinkle lightly with coarse salt and black pepper.

Variations_

Instead of the oil and vinegar, drizzle the salad with Balsamic Vinaigrette

Insalata Caprese

Use only one variety of large, red tomato. Peel and slice. Alternate overlapping slices of tomato and fresh mozzarella on a plate or platter.

Sprinkle with fresh basil, cut chiffonade, coarse salt, and pepper. Drizzle with olive oil.

Vegetable Chopped Salad with Kidney Beans and Provolone

Procedure

Portions: 12

Portion size: 6 oz (175 g)

U.S.

Metric

Ingredients

12 oz

360 g

Plum tomatoes, cored

and seeded

12 oz

360 g

Iceberg lettuce

S oz

240 g

Provolone cheese

S oz

240 g

Avocado, pitted and peeled

2 oz

6O g

Scallion, trimmed

6 oz

175 g

Green olives, chopped

S oz

24O g

Corn kernels, cooked

12 oz

36O g

Red kidney beans, cooked or canned, drained

S fl oz

24O mL

Italian Dressing (p. 723)

12

12

Lettuce leaves

Per serving:

Calories, 290; Protein, 9 g; Fat, 23 g (68% cal.); Cholesterol, 15 mg; Carbohydrates, 15 g; Fiber, 5 g; Sodium, 660 mg.

1. Chop the tomato. The pieces should be no larger than about !4 in. (6 mm) across.

2. Chop the lettuce into small pieces.

3. Cut the cheese into small dice.

4. Cut the avocado roughly into small dice.

5. Cut the scallions into fine slices.

6. Mix together the tomatoes, lettuce, cheese, avocado, scallions, olives, corn, and beans.

7. Add the dressing and toss to mix.

8. Arrange the lettuce leaves on cold salad plates.

9. Mound the salad on the lettuce leaves.

Variations_

Nearly any combination of ingredients, including cooked meats, poultry, and seafood, can be made into a chopped salad. For example, the recipe above can be made into a more substantial main-course salad by adding chopped, cooked chicken, turkey, or ham, allowing about 2 oz (60 g) per portion.

For a vegan version of the above recipe, omit the cheese. If a salad with protein is desired, add firm tofu, blanched, pressed (see p. 660), and chopped.

Mixed Bean Salad with Olives and Tomatoes

Portions: 12 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

S oz

250 g

Chickpeas, cooked or canned, drained

S oz

250 g

Red kidney beans, cooked or canned, drained

S oz

250 g

Navy or white kidney beans, cooked

or canned, drained

10 oz

300 g

Tomatoes, peeled, seeded, small dice

2 oz

60 g

Green olives, pitted, sliced

2 oz

60 g

Black olives, pitted, sliced

2 oz

60 g

Red onion, chopped fine

S fl oz

250 mL

Mustard Vinaigrette (p. 723)

2 tbsp

30 mL

Chopped parsley

12

12

Lettuce leaves

1. Combine the chickpeas and beans in a bowl. Add the tomatoes, olives, and onion. Toss gently.

2. Add the vinaigrette. Mix.

3. Cover and refrigerate 2-4 hours.

4. Before serving, mix in the chopped parsley.

Procedure

1. Combine the chickpeas and beans in a bowl. Add the tomatoes, olives, and onion. Toss gently.

2. Add the vinaigrette. Mix.

3. Cover and refrigerate 2-4 hours.

4. Before serving, mix in the chopped parsley.

Mixed Bean Salad with Olives and Tomatoes

5. Arrange the lettuce leaves on cold salad plates.

6. Mound the salad mixture on the lettuce leaves.

Per serving:

Calories, 220; Protein, 5 g; Fat, 16 g (62% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 6 g; Sodium, 320 mg.

Mixed Bean Salad with Olives and Tomatoes

Quinoa Salad with Bell Peppers

Portions: 12

Portion size: 4*/i oz (135 g)

U.S.

Metric

Ingredients

Procedure

9 oz

275 g

Quinoa

1.

Rinse the quinoa thoroughly in cold water. Drain.

112 pt

750 mL

Water

2.

Combine with the water and salt. Bring to a boil. Lower

14 tsp

1 mL

Salt

heat, cover, and simmer slowly until the grain is cooked,

about 15 minutes.

3.

Spread the cooked grain in a shallow pan to cool.

4 oz

125 g

Red bell pepper, small dice

4.

Combine the cooled quinoa, bell peppers, scallions,

4 oz

125 g

Green bell pepper, small dice

cucumber, and apricots in a bowl.

2 oz

60 g

Scallion, chopped fine

5.

Add the dressing and toss to mix.

6 oz

180 g

Cucumber, peeled and seeded, small dice

6.

Add salt to taste.

3 oz

90 g

Dried apricots, chopped fine

8 fl oz

250 mL

Italian Dressing (p. 723)

to taste

to taste

Salt

12

12

Lettuce or radicchio leaves

7.

Arrange the lettuce leaves on cold salad plates.

8. Mound the salad mixture on the lettuce leaves.

Quinoa Salad with Bell Peppers

Panzanella

8. Mound the salad mixture on the lettuce leaves.

Variations_

This salad can also be made with brown rice, farro, or couscous.

Per serving:

Calories, 220; Protein, 4 g; Fat, 14 g (56% cal.); Cholesterol, 0 mg; Carbohydrates, 21 g; Fiber, 2 g; Sodium, 200 mg.

Quinoa Salad with Bell Peppers

Panzanella

Portions: 10 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

12 oz

375 g

Firm, white Italian bread

112 lb

750 g

Ripe tomatoes, peeled

112 oz

45 g

Red onion, chopped fine

12 oz

15 g

Fresh basil, torn into

small pieces

4 fl oz

125 mL

Olive oil

2 fl oz

60 mL

Red wine vinegar

Is tsp

0.5 mL

Red pepper flakes

to taste

to taste

Salt

to taste

to taste

1. Use a hearty, firm bread for this recipe. If necessary, let it sit out to dry for a few hours, or dry it slightly in an oven.

2. Tear the bread into bite-size pieces. Place in a large bowl.

3. Chop the tomatoes coarsely into '/¿-in. (1-cm) pieces. Add to the bowl.

4. Add the remaining ingredients. Toss to mix.

5. Let stand about 1 hour, until the bread has absorbed the juices and softened.

Variations_

Add either or both of the following ingredients to the mixture: 8 oz

(250 g) peeled, seeded cucumber, chopped; 4 oz (125 g) hearts of celery.

Lentil Salad

U.S.

Metric

Ingredients

Procedure

12 oz

375 g

Green lentils

1.

Pick over, rinse, and drain the lentils.

1 qt

1 L

Water

2. 3.

Place them in a saucepan with the water. Bring to a boil, reduce heat, and simmer until the lentils are just tender and not falling apart, about 25 minutes. Drain the lentils and place them in a bowl.

4 oz

125 g

Celery, cut brunoise

4.

While the lentils are still warm, add the celery, carrot, onion,

4 oz

125 g

Carrot, cut brunoise

parsley, olive oil, and lemon juice. Toss to mix.

112 oz

45 g

Red onion, cut brunoise

5.

Season to taste with salt and pepper.

1 oz

30 g

Parsley, chopped

4 fl oz

145 mL

Olive oil

2 fl oz

60 mL

Lemon juice

to taste

to taste

Salt

to taste

to taste

Pepper

12

12

Lettuce leaves

6.

Arrange the lettuce leaves on salad plates.

Per serving:

Calories, 200; Protein, 9 g; Fat, 11 g (44% cal.); Cholesterol, 0 mg;

7.

Serve the lentil salads warm or cold. Mound the salad on the lettuce leaves.

Carbohydrates, 23 c

i; Fiber, 6 g; Sodium, 35 mg.

i/ Broccoli, Prosciutto, and Sunflower Salad

Portions: 12

Portion size: Wi oz (140 g)

U.S.

Metric

Ingredients

4 oz

125 g

Raisins

2 lb

1 kg

Broccoli florets

4 oz

125 g

Prosciutto, sliced thin, chopped

3 oz

90 g

Sunflower seeds, toasted (shelled)

3 oz

90 g

Shallot or red onion, chopped fine

6 fl oz

180 mL

Emulsified French Dressing (p. 729)

4 fl oz

125 mL

Heavy cream

Per serving:

Calories, 240; Protein, 7 g; Fat, 19 g (67% cal.); Cholesterol, 15 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 280 mg.

Procedure

1. Place the raisins in a bowl and add warm water to cover. Let stand 1 hour.

2. Drain.

Combine the raisins, broccoli, prosciutto, sunflower seeds, and shallot or onion in a bowl. Toss to mix evenly. Combine the dressing and cream. Add to the broccoli and toss to mix.

Per serving:

Calories, 240; Protein, 7 g; Fat, 19 g (67% cal.); Cholesterol, 15 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 280 mg.

Broccoli, Prosciutto, and Sunflower Salad

Broccoli, Prosciutto, and Sunflower Salad

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