This File contains 4 composed Salad recipes.
Gingered Cucumbers
Mixed Bean Salad With Cumin Vinaigrette
Plum Tomatoes & Fresh Mozzarella With Lemon & Basil
Potato Salad
Gingered Cucumbers
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C White Wine Vinegar
1 C Water
4 Tbsp Soy Sauce
4 Tbsp Ginger -- Grate Fine
8 Tsp Sugar
8 Ea Large Cucumbers -- Channeled And Sliced
-- Thin
2 Ea Large Carrots -- Grated
1 C Scallion -- Sliced Thin
1/2 C Italian Parsley -- Chopped
Salt -- To Taste
1. Combine vinegar, water, soy sauce, ginger, and sugar. Blend well.
2. Add rest of ingredients and toss.
3. Refrigerate for two hours.
4. Toss and drain off some of the liquid before serving.
- - - - - - - - - - - - - - - - - -
Mixed Bean Salad With Cumin Vinaigrette
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Red Kidney Beans
3 C Black Beans
3 C White Beans
3 Ea Red Peppers -- Brunoise
3 Ea Yellow Pepper -- Brunoise
3 Bunches Scallions -- Sliced Thin
1 Bunch Cilantro -- Chop Fine
1 Ea Cumin Vinaigrette -- See Recipe
1. Soak each bean separately in 3 times as much water overnight, then drain well, place in a rondeau, cover with 3 times their volume in water, heavy with salt, bring to a simmer, simmer gently until then you shock a few in ice water the shell on the outside is very tender. When each bean is cooked, drain off the water, spread out on a sheet pan covered with plastic wrap, and chill well in the walk-in.
2. Cut all the garnishes, mix all the ingredients together, dress with the vinaigrette, adjust the seasonings, let marinate for at least 2 days.
- - - - - - - - - - - - - - - - - -
Plum Tomatoes & Fresh Mozzarella With Lemon & Basil
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lb Fresh Mozzarella
5 Lb Plum Tomatoes -- Red And Yellow
1 Bunch Fresh Basil -- Chiffonade
1 Ea Lemon And Basil Dressing -- See Recipe
1. Slice the fresh mozzarella in 1/2 lengthwise, then slice into 1/2 moons about 1/8 inch thick, shingle in rows down the length of a 200 hotel pan, (5# of mozzarella should fill the pan).
2. Season the mozzarella with salt and freshly ground black pepper very well.
3. Pour the dressing over, wrap and let marinate for at least 3 days.
4. Slice the plum tomatoes into rounds, about 1/8 inch thick.
5. On platters or trays, starting on the outside edge, alternate the slices of tomatoes and cheese, on the next row in reverse the direction, and reverse again on the inner circle.
6. You should be able to get 3 to 4 trays, then take the dressing left in the hotel pan from the mozzarella and strain it through a chinois, and drizzle over the trays.
7. Make a fresh chiffonade of basil and sprinkle over the top, and a few whole leaves of basil in the center.
- - - - - - - - - - - - - - - - - -
NOTES : Mint can be substituted for basil.
Potato Salad
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Lb Red Bliss Potatoes
2 Bunches Scallion -- Sliced Thin
2 Ea Red Pepper -- Brunoise
1 Bunch Celery -- Peeled, Brunoise
10 Ea Tomato -- Concasse
1 Dozen Hard Boiled Eggs -- Rough Chop
1 1/2 C Dill Pickles -- Brunoise
12 Strips Bacon -- Bake Crisp, Crumble
-- Reserved Bacon Fat
2 C Mayonnaise
1. In large pot, add the potatoes, cover with water, add a handful of salt, bring to a simmer, cook until potatoes are just gining in the center when squeezed by hand, pour off the water, spread the potatoes on a sheet pan, chill in the walk-in, when cold, cut into 1/4 or 1/8 depending on how big they are.
2. Cut and prepare all the garnish, take the reserved bacon fat and whisk it into the mayo.
3. Combine all the ingredients together along with enough extra mayo as needed and season with salt and fresh ground black pepper.
- - - - - - - - - - - - - - - - - -
Comments@linkculinaire.com