Uidelines for Preparing Composed Salads

1. Observe the guidelines for preparing each of the salad components. For example, if one of the components is a mixed green salad, observe the guidelines for preparing green salads.

2. Prepare and season each component separately and evaluate for flavor and quality. If one or more of the components is a salad, dressing may be added to each salad component separately, or in some cases dressing may be add to the entire salad just before serving.

3. Arrangements may be plated ahead of time only if the components will hold well. Add delicate items just before serving.

4. If any of the components is to be served hot or warm, prepare and add that item just before serving.

5. Flavors and textures of all components should harmonize or provide pleasing contrast. See the discussion of flavor building in Chapter 4.

6. Observe the general concepts of plating and presentation discussed in Chapter 28.

Chef's Salad

Portions: 25

U.S.

Metric

Ingredients

6 lb

3 kg

Mixed salad greens, washed, trimmed, and crisped

112 lb

700 g

Turkey breast, cut into thin strips

112 lb

700 g

Pullman ham, cut into

thin strips

112 lb

700 g

Swiss cheese, cut into

thin strips

50

50

Tomato wedges or cherry tomatoes

50

50

Hard-cooked egg quarters

25

25

Radishes

8 oz

225 g

Carrots, cut batonnet

25

25

Green bell pepper rings

Procedure

1. Place the greens in cold salad bowls, approximately 4 oz (125 g) per portion.

2. Arrange the turkey, ham, and cheese strips neatly on top of the greens. Keep the items separate—do not mix them all together.

3. Arrange the remaining items attractively on the salad.

4. Hold for service. If salads must be held for over 1 hour, they should be covered so the meats and cheese don't dry out.

5. Serve with any appropriate salad dressing, served on the side in a separate container.

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