Variations

Other vegetable garnish may be used in addition to or in place of the items in the basic recipe. See lists on pages 676-677.

Rohkostsalatteller (German Vegetable Salad)

Portions: 16

Portion size: see Procedure

U.S.

Metric

Ingredients

Procedure

6 floz

175 mL

White wine vinegar

1.

Make a dressing by mixing together the vinegar, sour cream,

1 pt

500 mL

Sour cream

salt, sugar, and chives. Set aside.

2 tsp

10 mL

Salt

12 tsp

2 mL

Sugar

2 tbsp

30 mL

Chopped chives

1 lb

450 g

Carrots

2.

Peel the carrots. Shred them on a coarse grater.

2 tbsp

30 mL

Horseradish, well drained

3.

Mix the carrots with the horseradish, then with 6 fl oz (175

to taste

to taste

Salt

mL) sour cream dressing, or just enough to bind. Season to

taste with salt.

1 lb 6 oz

625 g

Cucumbers

4.

Peel the cucumbers. Cut them into thin slices. Toss with the

1 tbsp

15 mL

Coarse salt

coarse salt and let stand for 1-2 hours.

2 floz

60 mL

White wine vinegar

5.

Press the juices out of the cucumbers. Rinse off excess salt

3 floz

90 mL

Water

and drain.

1 tbsp

15 mL

Sugar

6.

Mix together the vinegar, water, sugar, dill, and white pepper.

2 tsp

10 mL

Fresh dill weed, chopped

7.

Mix this dressing with the cucumbers. If necessary, add salt to

pinch

pinch

White pepper

taste.

1 lb 4 oz

575 g

Celery root

8.

Peel the celery root. Grate it on a coarse grater. Immediately

112 floz

50 mL

Lemon juice

mix with the lemon juice.

5 floz

150 mL

Heavy cream

9.

Mix in the cream. Season with salt and white pepper.

to taste

to taste

Salt

to taste

to taste

White pepper

2 lb

900 g

Bibb or Boston lettuce

10.

If necessary, thin the remaining sour cream dressing with a

greens

little water until it is the consistency of heavy cream.

16

16

Tomato wedges

11.

Toss the greens with the dressing. Plate in the center of large

salad plates.

12.

Around the outside edge of each plate, arrange 1 tomato

wedge and about 1 oz (30 g) each of the carrot, cucumber,

and celery salads.

Per serving:

Calories, 140; Protein, 3 g; Fat, 10 g (58% cal.); Cholesterol, 25 mg;

Carbohydrates, 13 g; Fiber, 3 g; Sodium, 730 mg.

Carbohydrates, 13 g; Fiber, 3 g; Sodium, 730 mg.

Roasted Beet Salad with Gorgonzola

U.S. Metric Ingredients

■ Procedure

1 lb 8 oz 750 g Red beets, medium to large 1 lb 8 oz 750 g Yellow beets, small

1. Wrap the red beets in foil. Wrap the yellow beets in a separate foil package.

2. Bake at 400°F (200 °C) until the beets are tender, about 1 hour.

3. Cool the beets slightly. Trim the root and stem ends, and pull off the peels.

4. Cut the red beets crosswise into thin slices.

5. Cut the yellow beets vertically into quarters.

12 oz 375 g Mesclun

12 fl oz 375 mL Mustard Vinaigrette (p. 723)

6 oz 180 g Gorgonzola cheese, crumbled

Per serving:

Calories, 290; Protein, 6 g; Fat, 26 g (76% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 3 g; Sodium, 590 mg.

6. Arrange the sliced beets in circles on cold salad plates.

7. Toss the mesclun with half the vinaigrette.

8. Drizzle the remaining vinaigrette over the sliced beets.

9. Place a small mound of greens in the center of each plate.

10. Arrange the quartered yellow beets around the greens.

11. Sprinkle the tops of the salads with the crumbled gorgonzola.

Roasted Beet Salad with Gorgonzola

Roasted Beet Salad with Gorgonzola

Salade Niçoise

Portions: 25 U.S.

Metric

Ingredients

Waxy potatoes, scrubbed Green beans, washed and trimmed

Procedure

Cook the potatoes in boiling salted water until just tender. Drain and let cool. Peel. Cut into thin slices. Hold in refrigerator, covered.

Cook the beans in boiling salted water. Drain and cool under cold running water. Cut into 2-in. (5-cm) pieces. Hold in refrigerator.

2 lbs

1 60-oz can 25 50 50 100 12 cup

900 g

1 1700-g can 25 50 50 100 60 mL

Mixed salad greens, washed, trimmed, and crisped Tuna, solid pack or chunk Anchovy fillets Olives, black or green Hard-cooked egg quarters Tomato wedges Chopped parsley

Line cold salad bowls or plates with the lettuce leaves (see note).

Combine the potatoes and green beans. Divide the mixture among the salad bowls, about 3 oz (90 g) per portion. Drain the tuna and break it into chunks. Place a 1 V2-oz (50-g) portion in the center of each salad. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges attractively on the salads.

Sprinkle the salads with chopped parsley. Hold for service in refrigerator.

Vinaigrette:

1 qt

1 L

Olive oil

1 cup

250 mL

Wine vinegar

1 tsp

5 mL

Garlic, chopped fine

1 tbsp

15 mL

Salt

12 tsp

2 mL

Pepper

Per serving:

Calories, 710; Protein, 37 g; Fat, 53 g (67% cal.); Cholesterol, 440 mg; Carbohydrates, 22 g; Fiber, 5 g; Sodium, 890 mg.

Note: Salade Niçoise (nee-swahz) may be plated on large platters or in bowls to serve 2-6 portions each.

Combine the dressing ingredients and mix well. Just before service, mix again and dress each salad with 112 f1 oz (50 mL) dressing.

Salade Niçoise

Calories, 710; Protein, 37 g; Fat, 53 g (67% cal.); Cholesterol, 440 mg; Carbohydrates, 22 g; Fiber, 5 g; Sodium, 890 mg.

Note: Salade Niçoise (nee-swahz) may be plated on large platters or in bowls to serve 2-6 portions each.

Salade Niçoise

Chicken Breast Salad with Walnuts and Blue Cheese

Procedure

Portions: 10 U.S.

Metric

Ingredients

10

10

Boneless, skinless chicken breasts, about 4 oz (125 g) each

as needed

as needed

Chicken stock

1 lb

450 g

Fresh white mushrooms

1 pt

500 mL

Mustard vinaigrette, made with olive oil

2 tbsp

30 mL

Chopped parsley

Poach the chicken breasts in a flavorful, seasoned chicken stock, using just enough to cover them. (See Chapter 13 for information on poaching chicken.) When they are just done but still juicy, remove from the heat and cool in the poaching liquid.

2. Shortly before serving, slice the mushrooms. Toss them with about 4 oz (125 mL) vinaigrette and with the parsley so that they are lightly coated with the dressing.

Mixed salad greens Belgian endive Walnuts, coarsely chopped Blue cheese, crumbled

Per serving:

Calories, 530; Protein, 31 g; Fat, 43 g (72% cal.); Cholesterol, 75 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 570 mg.

Per serving:

Calories, 530; Protein, 31 g; Fat, 43 g (72% cal.); Cholesterol, 75 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 570 mg.

Chicken Breast Salad with Walnuts and Blue Cheese

3. Arrange the greens on large salad plates or dinner plates.

4. Cutting across the grain, slice each chicken breast on the slant into slices about i4 in. (6 mm) thick. On one side of each salad plate, arrange a sliced breast single-fashion, fanning out the slices.

5. Separate the endive into leaves. Arrange some of the leaves on the other half of each plate.

6. Place a small mound of the mushroom slices on the endive.

7. Sprinkle the salads with the nuts and the blue cheese.

8. Just before serving, spoon about 1 fl oz (30 mL) dressing over each salad.

Variation_

When plating the salads to order, toss the mixed salad greens with some of the salad dressing before plating.

Chicken Breast Salad with Walnuts and Blue Cheese

Salad of Seared Sea Scallops with Oriental Vinaigrette

Portions: 10 Portion size: 3 oz (90 g) scallops P/i oz (45 g) greens P/ifloz (45 mL) vinaigrette

Procedure

Portions: 10 Portion size: 3 oz (90 g) scallops P/i oz (45 g) greens P/ifloz (45 mL) vinaigrette

U.S.

Metric

Ingredients

1 lb

5OO g

Mesclun or other delicate

mixed greens

1 pt

5OO mL

Oriental Vinaigrette (p. 725)

2 lb

l kg

Sea scallops

as needed

as needed

Butter

30

3O

Orange segments (free of

membranes)

Per serving:

Calories, 360; Protein, 9 g; Fat, 33 g (80% cal.); Cholesterol, 20 mg;

Carbohydrates, 9 c

; Fiber, 2 g; Sodium, 460 mg.

Salad of Seared Sea Scallops with Oriental Vinaigrette

1. Wash and drain the salad greens.

2. Prepare the vinaigrette.

3. Trim the scallops by removing the small, tough side muscle. If any scallops are very large, cut them in half crosswise. Dry them well.

4. Heat a little butter in a nonstick saute pan. Sear a few scallops at a time until they are browned on top and bottom.

5. Toss the mesclun with half the vinaigrette.

6. Mound the mesclun in the center of the plates.

7. Arrange the orange segments so that they are leaning against the mound of salad greens. Use 3 per portion.

8. Arrange the scallops around the salads.

9. Drizzle the remaining vinaigrette around the scallops.

Salad of Seared Sea Scallops with Oriental Vinaigrette

Chicory and Smoked Chicken Salad with Mustard Vinaigrette

Portions: 10 Portion size: 8 oz (250g)

U.S.

Metric

Ingredients

10 heads

10 heads

Belgian endive

l.

2 small heads

2 small heads

Frisée or curly endive, washed

2 floz

60 mL

White wine vinegar

10 floz

300 mL

Salad oil

2 fl oz

60 mL

Whole-grain mustard

Z.

to taste

to taste

Salt

to taste

to taste

Pepper

3.

2 lb

1 kg

Smoked chicken, boneless,

4.

with or without skin as desired

Per serving:

Remove the outer leaves from the Belgian endive. For plated service, cut the base of each leaf to a point so that they fit together neatly and arrange radially on plates. For buffet presentation, omit cuts in stem and use leaves to line a bowl. Cut the remainder of the Belgian endive into julienne.

Break the curly endive into bite-size pieces and mix gently with the julienne of Belgian endive.

Briskly combine the white wine vinegar, salad oil, and whole-

grain mustard with salt and pepper to taste.

Toss the mixed curly endive and Belgian endive julienne with the vinaigrette and pile onto the arranged plates.

Dice the smoked chicken and sprinkle over the endives.

Salad of Belgian Endive, Scallops, and Walnuts

Portions: 8 Portion size: 3-4 scallops (3 oz/90 g)

5 oz (150 g) salad

U.S.

Metric

Ingredients

I

Procedure

14 oz

400 g

Belgian endive

l.

Remove any damaged outer leaves of the Belgian endive. Then remove

10 oz

300 g

Radicchio

some undamaged leaves and set aside for the presentation (step 8).

l oz

200 g

Carrots

2.

Thinly slice the remaining endive. Thinly slice the radicchio. Peel and

1 oz

30 g

Chives

trim the carrots and cut into a fine julienne.

312 oz

l00 g

Walnuts

3.

Set aside some of whole chives, then mince the remaining chives.

4.

Chop the walnuts.

312 fl oz

100 mL

Balsamic vinegar

5.

Make the vinaigrette. Whisk the vinegar with salt and white pepper to

to taste

to taste

Salt

taste. Whisk in the two oils until the sauce is thick and well emulsified.

to taste

to taste

White pepper

6.

Toss the endive, radicchio, carrot, chives, and walnuts together with a

5 fl oz

150 mL

Peanut oil

little of the vinaigrette.

5 fl oz

150 mL

Walnut oil

l lb l0 oz

l25 g

Sea scallops

l.

Season the scallops and sear them in hot olive oil.

to taste

to taste

Salt

8.

Make a dome of salad in the center of plate. Arrange 3-4 scallops

to taste

to taste

White pepper

around the salad. Between the scallops, place a leaf of endive, cut in

312 fl oz

100 mL

Olive oil

half lengthwise, and place a length of chive on top. Top each scallop

with a little vinaigrette and serve.

Per serving:

Calories, 590; Protein, 11 g; Fat, 57 g (85% cal.); Cholesterol, 15 mg; Carbohydrates, 11 g; Fiber, 4 g; Sodium, 220 mg.

Calories, 590; Protein, 11 g; Fat, 57 g (85% cal.); Cholesterol, 15 mg; Carbohydrates, 11 g; Fiber, 4 g; Sodium, 220 mg.

Warm Goat Cheese Salad

Portions: 12 U.S.

12 slices l2

112 oz as desired as desired

Metric l2 slices l2

250 g 250 g 125 g 400 mL

45 g as desired as desired

Ingredients

Sandwich bread Small goat cheeses, about 212 oz (75 g) each (see note) Frisée Radicchio Mâche

Walnut Herb Vinaigrette

(p. 724) Chopped walnuts Walnut halves Chervil sprigs

Procedure

Cut the sandwich bread into 14-in. (12-cm) slices. Toast, then cut each slice into 4 triangles.

Cut the goat cheese in half horizontally. Place under a broiler or salamander until just beginning to melt and lightly colored. Wash and drain the frisée, radicchio, and mâche. Tear the frisée and mâche into bite-size pieces.

Toss the salad greens with the vinaigrette and the chopped walnuts.

Place a small mound of the salad greens in the center of the plate and arrange 4 pieces of toast on top, close together. Place 2 pieces of the toasted cheese on top of the toast. Decorate with whole walnut halves and sprigs of chervil.

Per serving:

Calories, 800; Protein, 20 g; Fat, 50 g (73% cal.); Cholesterol, 55 mg; Carbohydrates, 22 g; Fiber, 2 g; Sodium, 540 mg.

Note: The cheese used in testing this recipe is Crottin de Chavignol, a small, slightly aged goat cheese. If this or a similar small goat cheese is not available, substitute a log-shaped goat cheese cut into portion sizes.

Stuffed Tomatoes Chinoise

Portions: 12 Portion size: 1 tomato with 31/ oz (100 g)filling U.S. Metric Ingredients

to taste

to taste

Tomatoes, about 7-8 oz

(200-250 g) each Salt

Procedure

Remove the stems from the tomatoes. Slice the top third of the tomatoes, keeping the tops. Remove the seeds and ribs of the tomatoes. Season the interior with salt and overturn on paper towels. Set aside in the refrigerator for at least 30 minutes.

113 oz

4 g

Ginger root, grated

2.

Place the grated ginger, rice vinegar, sesame oil, soy oil,

2 fl oz

60 mL

Rice vinegar

soy sauce, and sugar in a blender. Blend until well mixed.

2 fl oz

60 mL

Sesame oil

3.

Strain the vinaigrette into a small bowl. Set aside.

1 fl oz

30 mL

Soybean oil or vegetable oil

1 fl oz

30 mL

Soy sauce

to taste

to taste

Sugar

7 oz

200 g

Carrot

4.

Cut the carrot, celery, and onion into a fine julienne.

312 oz

100 g

Celery

5.

Blanch the vegetables in boiling salted water for 30 sec

312 oz

100 g

Onion

onds, then refresh in ice water. Strain and squeeze out any

1 lb

500 g

Bean sprouts

excess water. Spread on paper towels and keep chilled

1 lb

500 g

Shelled, cooked small shrimp

until ready to use.

3 tbsp

45 mL

Chopped cilantro

6.

Repeat the procedure for the bean sprouts.

7.

Combine the vegetables, shrimp, and chopped cilantro in

a bowl. Add the vinaigrette and toss to mix.

2

2

Cucumbers

8.

Channel the cucumbers (see Figure 16.8), then cut into

thin slices.

9.

Arrange the cucumber slices into circles on plates.

Per serving:

Calories, 170; Protein, 12 g; Fat, 8 g (39% cal.); Cholesterol, 75 mg; Carbohydrates, 16 g; Fiber, 4 g; Sodium, 250 mg.

Per serving:

Calories, 170; Protein, 12 g; Fat, 8 g (39% cal.); Cholesterol, 75 mg; Carbohydrates, 16 g; Fiber, 4 g; Sodium, 250 mg.

Stuffed Tomatoes Chinoise

Place in the center of the cucumber circles and place the tops on the tomatoes.

Stuffed Tomatoes Chinoise

Taco Salad

Portions: 12 Portion size: approximately 10 oz (300g) U.S. Metric Ingredients

Flour tortillas

2 tbsp

30 mL

Chili powder

2.

Mix together the chili powder, cumin, oregano, cornstarch,

2 tsp

10 mL

Ground cumin

cinnamon, and pepper.

2 tsp

10 mL

Dried oregano

3.

Add the cold water and mix well.

1 tbsp

15 mL

Cornstarch

4.

Heat the oil in a sauté pan over moderate heat.

12 tsp

2 mL

Cinnamon

5.

Add the onion and garlic and sauté until lightly browned.

12 tsp

2 mL

Black pepper

6.

Add the ground beef. Break up and fry until there are no

12 fl oz

360 mL

Water, cold

large lumps and the beef has lost its red color.

1 fl oz

30 mL

Vegetable oil

7.

Drain excess fat from the pan.

3 oz

90 g

Onion, small dice

8.

Add the spice mixture to the beef and bring to a boil.

2 tsp

10 mL

Finely chopped garlic

9.

Add the tomato purée. Return to a boil.

2 lb 4 oz

1 kg

Ground beef

10.

Simmer until the meat mixture is no longer liquid.

12 fl oz

360 mL

Tomato purée

11.

Season to taste with salt.

to taste

to taste

Salt

12.

Keep the meat mixture warm, or refrigerate and reheat for service. Depending on the amount of fat drained in step 7, you should have about 112 oz (45 g) meat per portion.

12 oz

6 oz

500 mL 250 mL 750 g

750 g

375 g

550 g 180 g

90 g 180 g

Ranch Dressing (p. 728) Salsa Cruda (p. 191) Lettuce, such as romaine or iceberg, shredded Pinto beans or black beans, cooked or canned, drained Monterey jack or mild cheddar cheese, grated Tomatoes, medium dice Green or black olives, pitted, sliced Scallions, sliced thin Avocado, medium dice

Per serving:

Calories, 1120; Protein, 40 g; Fat, 66 g (53% cal.); Cholesterol, 115 mg; Carbohydrates, 94 g; Fiber, 13 g; Sodium, 1390 mg.

13. Mix together the salad dressing and salsa. Refrigerate until service. (See second variation below.)

Line the bottoms of the tortilla shells with lettuce.

Place a layer of beans and then a layer of meat on top of the lettuce.

Top with layers of cheese, tomatoes, olives, scallions, and, finally, a few pieces of avocado.

Ladle the dressing mixture over the salads. Serve immediately.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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