CH25 Salads
COMPOUND
1. Celery and apple
2. Coleslaw
3. Florida
4. Japonaise
5. Meat
6. Mimosa
7. Nicoise
8. Pasta
9. Potato and apple
10. Potato and celery
11. Rice
12. Russian
13. Three bean
14. Tomato and cucumber
15. Vegetable
16. Waldorf
SIMPLE
17. Avocado
18. Beetroot
19. Capsicum
20. Celeric
21. Celery
22. Cucumber
23. Endive
24. French salad
26. Green salad
27. Mixed salad
28. Orange
29. Potato
30. Tomato
The Art of Salads
COMPOUND
1. CELERY AND APPLE SALAD
10 PORTIONS
Ingredients
Celery 400 g
Lettuce 1
Apples 400 g
Lemons 2
Cream 125 ml
Salt
Parsley (chopped)
Pepper
Sugar
Method
1. Wash, scrub, trim and rewash the celery.
2. Peel and core the apples.
3. Cut the celery and the apples into 5mm dice and mix together in a bowl with the juice of the lemons.
4. Trim and wash the lettuce and arrange the leaves in salad bowls.
5. Bind the celery and applies with the cream, season and place the mixture in salad bowls. Serve decorated with the chopped parsley.
2. COLESLAW
10 PORTIONS
Ingredients
White cabbage 800 g
Carrots 100 g
Onions 50 g
Mayonnaise 125 ml
Method
1. Wash and trim the cabbage and remove the thick stalk.
2. Shred the cabbage, rewash and drain thoroughly.
3. Grate the carrots and shred the onions.
4. Mix all the ingredients together and season.
5. Bind with mayonnaise. Serve in a salad bowl.
3. FLORIDA SALAD
8 PORTIONS
Ingredients
Pineapple 1 medium
Grapefruit 4
Banana 4
Banana 4
Mayonnaise 200 ml
Lettuce 2
Method
1. Peel the grapefruit and remove all the white skin, cut the flesh into segments and remove any seeds.
2. Peel the pineapple and cut the flesh into 10 mm dice.
3. Peel the bananas and cut into 5 mm thick slices.
4. Trim and wash the lettuce and arrange the leaves in salad bowls. Cut the hearts into quarters.
5. Bind the grapefruit segments, pineapple cubes and banana slices with the mayonnaise and place in the centre of the salad using the hearts as decoration.
4. JAPONAISE SALAD
8 PORTIONS
Ingredients
Tomatoes 500 g
Fresh pineapple 300 g
Lemon 1
Orange 1
Cream 125 ml
Lettuce 2
Salt
Pepper
Sugar
Method
1. Blanch the tomatoes. Remove the skins and cut the flesh into 10 mm dice. Marinade with the orange juice, salt, pepper and sugar.
2. Cut the pineapple into 10 mm dice and marinade with the juice of the lemon. Wash and trim the lettuce. Remove the outer leaves and arrange them around the salad bowls.
3. Cut the hearts into quarters and arrange these neatly around the centre of the bowls. Drain the tomato and pineapple. Bind with cream and place in the centre of the bowls.
5. MEAT SALAD
10 PORTIONS
Ingredients
Cooked chicken, beef, ham, tongue 500 g
Red peppers 200 g
Onions 25 g
Eggs 4
Gherkins 75 g
Vinaigrette 125 ml
Lettuce 1
Salt
Pepper
Garlic
Parsley (chopped)
Method
1. Peel and chop the garlic.
2. Cut the meat into 25 mm strips.
3. Blanch the peppers and remove the skin and seeds and cut the flesh into 25 mm strips.
4. Peel the onions and cut the flesh into fine strips, blanch, dice, then refresh and dry them.
5. Hard boil the eggs. Cool under cold water, remove the shell and cut the white into 25 mm strips.
6. Cut 50 g of gherkins into 25 mm strips, cut the remainder into fans.
7. Wash and trim the lettuce and arrange it around the salad bowls.
8. Mix together carefully, the meat, peppers, egg white, onion and gherkin, season and moisten with vinaigrette.
9. Place in the centre of the salad bowls, decorate with the fans of gherkin and the chopped parsley.
Notes:
1. The meat content can be made up from any combination of the meats given in the recipe.
2. Chives may be used in place of onion.
6. MIMOSA SALAD
12 PORTIONS
Ingredients
Lettuce 3
Oranges 3
Bananas 3
Grapes (seedless) 100 g
Cream 125 ml
Lemon 1
Method
1. Trim the lettuce, wash and drain thoroughly, separate the heats from the outer leaves.
2. Peel the oranges and remove all the white skin, cut into segments and remove any seeds.
3. Peel the grapes.
4. Arrange the leaves of lettuce in the salad bowl.
5. Cut the lettuce hearts into quarters.
6. Peel and slice the bananas.
7. Acidulate the cream with the juice of the lemon then mix it with the fruit and put the mixture into the salad bowls.
8. Arrange the lettuce hearts in the centre as decoration.
Note: To prepare acidulated cream, gently stir the lemon juice into the cream immediately prior to service. Season with salt and pepper.
7. NICOISE SALAD
10 PORTIONS
Ingredients
Tomatoes 250 g
French beans (cooked) 500 g
Potatoes (cooked) 250 g
Vinaigrette 25 ml
Anchovy fillets 25 g
Capers 10 g
Stoned olives 25 g
Salt
Pepper
Method
1. Blanch the tomatoes, remove the skins and seeds and cut the flesh into neat segments.
2. Cut the potatoes into 10 mm dice.
3. Place the beans, tomato and potatoes neatly in a salad bowl.
4. Season with salt and pepper. Add the vinaigrette.
5. Decorate with anchovies, capers and olives.
8. PASTA SALAD
10 PORTIONS
Ingredients
Pasta shells 400 g
Salami 150 g
Tomatoes 100 g
Broad beans 1 kg
Mayonnaise 200 ml
Limes 2
Chives 10 g
Salt
Method
1. Cook the pasta until tender but just firm to the bite (al dente). Drain and refresh.
2. Cut the salami into 5 mm dice. Chop the chives.
3. Blanch the tomatoes and remove the skins and seeds. Cut the flesh into small dice.
4. Shell the broad beans and cook in boiling salted water for 5 minutes. Refresh and drain.
5. Place the pasta shells, salami, tomato and broad beans in a bowl and moisten with the vinaigrette.
6. Remove the zest from the lime, squeeze the juice and mix together with the mayonnaise.
7. Mix the pasta, salami, tomato and the broad beans with the mayonnaise.
8. Serve in a salad bowl, decorated with the chopped chives.
Notes:
1. Pasta bows, twists or whirls are also suitable for this dish.
2. If limes are not available, lemons can be substituted but use half the quantity.
3. Frozen broad beans can be used in place of fresh, allow 50 g per portion.
4. Any cooked cols meats can be used with the pasta.
5. Substitute mayonnaise with olive oil if prefered.
9. POTATO AND APPLE SALAD
10 PORTIONS
Ingredients
Potatoes 800 g
Vinaigrette 125 ml
Apples 200 g
Onions 50 g
Parsley (chopped) 5 g
Salt
Pepper
Method
1. Boil the potatoes in their jackets.
2. Peel and cut the potatoes into 10 mm dice while still warm and mix with half the vinaigrette.
3. Peel and core the apples and cut them into 10 mm dice.
4. Peel the onions and cut the flesh into dice.
5. When the potatoes are cold mix all the ingredients together and adjust the seasoning with salt, pepper and vinaigrette.
6. Serve in salad bowls and decorate with chopped parsley.
10. POTATO AND CELERY SALAD
10 PORTIONS
Ingredients
Potatoes 800 g
Celery 200 g
Onions 50 g
Vinaigrette 125 ml
Parsley (chopped)
Salt
Pepper
Method
1. Wash and trim the celery and cut the stalks into 10 mm dice.
2. Boil the potatoes in their jackets.
3. Peel and cut the potatoes into 10 mm dice while still hot and mix with half the vinaigrette.
4. Peel the onions and cut the flesh into fine dice.
5. When the potatoes are cold mix all the ingredients together and adjust the seasoning with salt, pepper and vinaigrette.
6. Serve in salad bowls and decorate with the chopped parsley.
11. RICE SALAD
10 PORTIONS
Ingredients
Tomatoes 250 g
Boiled patna rice 250 g
Peas 100 g
Vinaigrette 25 ml
Salt
Pepper
Method
1. Shell the peas and cook them in boiling salted water, drain and refresh.
2. Blanch the tomatoes and remove the skins and seeds. Cut the flesh into 5 mm dice.
3. Mix the tomatoes with the rice and peas.
4. Add the vinaigrette and adjust the seasoning.
5. Serve in salad bowls.
12. RUSSIAN SALAD
10 PORTIONS
Ingredients
Carrots 100 g
French beans 100 g
Capers 25 g
Mushrooms 50 g
Lemon 1
Anchovy fillets 50 g
Lettuce 1
Tomatoes 100 g
Peas 100 g
Gherkins 50 g
Lean Ham 50 g
Turnips 20 g
Mayonnaise 125 ml
Vinegar
Parsley (chopped)
Salt
Pepper
Method
1. Peel the carrots and turnips and cut them into small dice or batons.
2. Trim the beans and cut into diamond shapes.
3. Shell the peas.
4. Cook the mushrooms in a little water with salt and lemon juice and allow to cool in the liquor.
5. Cook the green and root vegetables separately in boiling salted water.
6. Drain and refresh the green vegetables.
7. Drain the root vegetables and whilst still hot season with vinegar.
8. Blanch and peel the tomatoes, remove the seeds and cut the flesh into small dice.
9. Cut the mushrooms and ham into small dice or batons.
10. When the root vegetables are cold mix them with the green vegetables, ham, tomatoes and mushrooms add seasoning and bin d with mayonnaise.
11. Place the salad into a bowl and garnish with a trellis of anchovy fillets, capers, fans of gherkins and small sections of lettuce hearts.
12. Serve decorated with the chopped parsley.
13. THREE BEAN SALAD
10 PORTIONS
Ingredients
Red kidney, black eyed and haricot beans 500 g
Vinaigrette 25 ml
Onion 25 g
Parsley (chopped)
Method
1. Cook the beans and allow to cool.
2. Peel the onions, cut the flesh into fine dice and mix with the vinaigrette.
3. Arrange in a salad bowl and decorate with the chopped parsley before serving.
Notes:
1. Chick peas and green beans can be used in place of haricot beans and black-eyed beans.
2. Pulses need to be soaked, preferably overnight, before cooking.
14. TOMATO AND CUCUMBER SALAD
10 PORTIONS
Ingredients
Tomatoes 400 g
Cucumber 1
Vinaigrette 75 ml
Parsley (chopped)
Method
1. Blanch the tomatoes, remove the seeds and the skins cut the flesh into thin slices.
2. Peel and slice the cucumber.
3. Arrange alternate slices of each in a salad bowl.
4. Moisten with vinaigrette and decorate with the chopped parsley.
15. VEGETABLE SALAD
10 PORTIONS
Ingredients
Carrots 250 g
Turnip 100 g
French beans 100 g
Peas 100 g
Vinaigrette 25 ml
Mayonnaise 100 ml
Salt
Pepper
Method
1. Peel and wash the carrots and turnips and cut them into 5 mm dice or into batons. Cook separately in salted water and refresh.
2. Trim the beans, cut them into 5 mm dice, cook and refresh.
3. Ensure all the vegetables are well drained, mix them together with a little vinaigrette and then bind with mayonnaise. Arrange the salad neatly in bowls for service.
16. WALDORF SALAD
10 PORTIONS
Ingredients
Celery 500 g
Russet apples 500 g
Shelled walnuts 50 g
Lime 1
Lemon 1
Mayonnaise 125 ml
Lettuce 2
Method
1. Scrub and trim the celery and cut it into 5 mm dice. Peel the apples and cut them into 5 mm dice. Marinade both in lemon juice and then bind with mayonnaise.
2. Peel the walnuts and soak them in cold water for 15 mins.
3. The salad may be served individually on lettuce leaves garnished with walnuts or in lettuce lined salad bowls, garnished with walnuts.
Note: The peeled walnuts can be added to the celery and apples and mixed together.
SIMPLE SALADS
17. AVOCADO SALAD
10 PORTIONS
Ingredients
Lettuce 2
Avocado pears 5
Lemons 2
Vinaigrette 100 ml
Salt
Pepper
Method
1. Trim, wash, dry and shred the lettuce.
2. Cut the avocados in half lengthways. Remove the kernel and skin.
3. Slice the flesh and sprinkle it with lemon juice.
4. Arrange the lettuce in salad bowls and place the sliced avocados on top.
5. Season with salt and pepper and serve vinaigrette separately.
18. BEETROOT SALAD
10 PORTIONS
Ingredients
Beetroot 600 g
Onions 50 g
Parsley (chopped)
Method
1. Peel the onions and cut them across into slices. Separate the slices into rings. Twist off the stalks of the beetroot about 5 mm above the roots. Wash thoroughly taking care not to pierce the skin or the beetroot will bleed and loose colour.
2. Place in a saucepan, cover with cold water bring to the boil and simmer until tender for about 1½ hours.
3. Allow to go cold in the water then remove the skins.
4. Slice the beetroot put it in a bowl and cover it with vinegar.
5. Allow to stand for 4 hours then drain off the vinegar.
6. Arrange the beetroot in salad bowls in alternate layers with the onion rings.
7. Garnish the top with small onion rings and decorate with the chopped parsley before serving.
19. CAPSICUM SALAD
10 PORTIONS
Ingredients
Capsicums 600 g
Vinaigrette 75 ml
Parsley (chopped) 5 g
Onion 25 g
Garlic
Salt
Pepper
Method
1. Cut the capsicums in half lengthways.
2. Remove the seeds and core.
3. Cut the flesh into thin slices.
4. Peel the onions and cut the flesh into fine dice.
5. Peel and chop the garlic. Mix all the ingredients together, add the vinaigrette and serve in salad bowls decorated with the chopped parsley.
20. CELERIAC SALAD (RAW)
10 PORTIONS
Ingredients
Celeriac 800 g
Mayonnaise 125 ml
Lemon 1
English mustard
Parsley (chopped)
Salt
Pepper
Method
1. Mix a little English mustard with the mayonnaise.
2. Wash and peel the celeriac, cut it into julienne, and mix with lemon juice.
3. Season the celeriac and bind with the mayonnaise.
4. Serve in a salad bowl and decorate with the chopped parsley.
21. CELERY SALAD
10 PORTIONS
Ingredients
Celery 800 g
Lettuce 1
Mayonnaise 250 ml
Parsley (chopped)
Method
1. Scrub and trim the celery and cut the stalks into 4 cm long batons.
2. Bind with the mayonnaise.
3. Trim, wash and dry the lettuce.
4. Line the salad bowls with lettuce leaves and place the celery in the centre.
5. Serve decorated with chopped parsley.
22. CUCUMBER SALAD
10 PORTIONS
Ingredients
Cucumber 400 g
Vinaigrette 75 ml
Method
1. Wash and peel the cucumber and cut it into thin slices.
2. Arrange the slices neatly in salad bowls and moisten them with vinaigrette
23. ENDIVE SALAD
10 PORTIONS
Ingredients
Belgium endives 800 g
French mustard 10 g
Vinaigrette 75 ml
Onions 25 g
Parsley (chopped)
Garlic 1 clove
Salt
Pepper
Method
1. Peel the onions and cut the flesh into fine dice.
2. Peel and chop the garlic.
3. Trim the endives, cut them into 30 mm lengths, wash and dry thoroughly.
4. Mix together with the onions and garlic.
5. Dilute the French mustard with the vinaigrette, pour it over the salad and mix in thoroughly.
6. Serve in salad bowls and decorate with chopped parsley.
24. FRENCH SALAD
10 PORTIONS
Ingredients
Lettuce 1
Cucumber 125 g
Tomatoes 400 g
Vinaigrette 125 ml
Eggs 3
Method
1. Trim and wash the lettuce.
2. Blanch and peel the tomatoes and cut them into quarters.
3. Hard boil the eggs, refresh and cool them thoroughly remove the shells and cut the eggs lengthways into quarters.
4. Peel and slice the cucumber.
5. Dry the lettuce and cut them into quarters. Arrange in salad bowls.
6. Decorate neatly with the other ingredients.
7. Serve the vinaigrette separately.
25. FRENCH BEAN SALAD
12 PORTIONS
Ingredients
French beans 500 g
Onion 25 g
Vinaigrette 50 ml
Salt
Method
1. Trim the beans and wash them thoroughly. Cut them into 25 mm lengths.
2. Cook in boiling salted water drain and refresh.
3. Peel the onions and cut the flesh into fine dice then mix with the beans.
4. Add vinaigrette and serve in salad bowls.
26. GREEN SALAD
12 PORTIONS
Ingredients
Lettuce 3
Vinaigrette 125 ml
Method
1. Trim and wash the lettuce. Remove and dry all the outer leaves and arrange them neatly around the salad bowls.
2. Cut the hearts into quarters and put these in the centre of each bowl.
3. Serve vinaigrette separately.
Note: Green salad can also be prepared with cos lettuce, curled endive, or watercress or any combination of these.
27. MIXED SALAD
12 PORTIONS
Ingredients
Lettuce 3
Cucumber 100 g
Tomato 200 g
Watercress 1 bunch
Spring onion 6
Radish 6
Celery 100 g
Vinaigrette 125 ml
Method
1. Trim and wash the lettuce.
2. Blanch and peel the tomatoes and cut them into quarters.
3. Peel and slice the cucumber.
4. Trim and remove the root and loose leaves from the spring onions, cut in half lengthways.
5. Trim and wash the radishes and cut them into halves.
6. Scrub the celery and cut it into batons.
7. Remove any discoloured leaves from the watercress, trim the stalks, wash it in cold water and shake it dry.
8. Dry the lettuces and cut them into quarters. Arrange in salad bowls.
9. Decorate neatly with the other ingredients.
10. Serve the vinaigrette separately.
28. ORANGE SALAD
10 PORTIONS
Ingredients
Oranges 10
Lettuce 1
Method
1. Remove the zest from 5 of the oranges and cut it into fine julienne, blanch and refresh.
2. Remove all the peel and pith from the oranges, cut them into segments and remove only seeds.
3. Wash and trim the lettuce and arrange it neatly in a salad bowl.
4. Place the orange segments in the centre of the lettuce and garnish with the zest.
Notes:
1. An acidulated cream dressing may be served separately.
2. Usually served as a side salad with roast duck dishes.
29. POTATO SALAD
10 PORTIONS
Ingredients
Potatoes 1 kg
Mayonnaise 250 ml
Onions 50 g
Parsley (chopped)
Vinaigrette 125 ml
Salt
Pepper
Method
1. Peel the onions and cut the flesh into fine dice.
2. Scrub the potatoes and boil them in their jackets until tender then peel them while still warm and cut them into 15 mm dice.
3. Place the potato in a bowl add the vinaigrette and diced onion and marinade for 1 hour.
4. Fold in the mayonnaise and serve in salad bowls. Decorate with parsley.
Note: Chopped chives may be used in place of onions.
30. TOMATO SALAD
10 PORTIONS
Ingredients
Tomatoes 1 kg
Vinaigrette 75 ml
Onions 50 g
Parsley (chopped)
Salt
Pepper
Method
1. Core, blanch, refresh and skin the tomatoes.
2. Peel the onions and cut the flesh into fine dice.
3. Slice the tomatoes and arrange them in salad bowls.
4. Sprinkle with chopped onion.
5. Moisten with vinaigrette and allow to stand for 30 minutes.
6. Garnish with parsley before serving.