Salads

04/02/07

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Some of the salads that are popular in my cooking classes

 

Asian Noodle Salad

Caesar Salad

Moroccan Couscous Salad

Håkon's Norwegian Potato Salad

 

 

 

Asian Noodle Salad
A variation of popular noodle salads
Mise En Place
1 Ea. Cutting Board Serves 14
1 Ea. Chef Knife  
1 Ea. Scale
1 Ea. Spoon
1 Ea. Mixing Bowl
1 Ea. Cooking pot
1 Ea. Small Sauté pan
   
Ingredients
1 kg. Capellini or Angel hair pasta
1 Tbs Fish sauce
1 Ea. Bunch scallions or green onions
4 Ea. Medium red pepper 
1 kg. Fresh shitake mushrooms
1 Ea. Medium size head of broccoli
5 Ea. Baby bok choy  
1 Tbs Black sesame seeds  
1 Tbs White Sesame seeds  
1 Ea. Peanut Dressing recipe  
     
Method  
1 Bring a medium sauce pan to a boil with 
2 add pasta and fish sauce to boiling water, cook until Aldente, drain and cool.
3 Rinse and cut scallions into rings
4 Rinse and Julianne red peppers
5 Rinse and Julianne shitake mushrooms
6 Cut broccoli into small florets
7 Cut bok choy diagonally into 2cm wide strips
8 Combine black and white sesame seeds and sauté in dry pan until toasted, reserve for garnish
9 Toss pasta and vegetables with peanut dressing, garnish with sesame seeds.
   
Peanut Dressing
1/2 C Peanut Butter  
4 Tbs. Soy Sauce  
2 Tsp Sesame oil  
2 Tbs. Rice Vinegar  
1/2 C Olive oil  
2 Tbs. Chili Garlic  
2 Tsp. Granulated Garlic  
     
Combine all ingredients using a whisk and a bowl.
   

 

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Caesar Salad
A classic salad that is enjoyed world wide
Mise En Place
1 Ea. Cutting Board Serves 8
1 Ea. Bread Knife  
1 Ea. Chef Knife
1 Ea. Scale
1 Ea. Spoon
1 Ea. Mixing Bowl
1 Ea. Blender
1 Ea. Oven tray
   
Ingredients
Caesar Dressing
100g Anchovies  
10 Ea. Garlic Cloves  
2Tbs Whole grain Mustard  
150ml Red Vinegar  
7 Ea. Egg Yolks  
1 Tbs Worcestershire Sauce  
1Tbs Cracked black pepper  
100ml Lemon Juice  
500ml Vegetable Oil  
200ml Extra Virgin Olive Oil  
100g Grated Parmesan cheese  
     
Salad  
3 Ea. Romaine Lettuce  
  Croutons (See recipe below)  
  Parmesan for garnish  
  Anchovies for garnish  
Method  
1 Blend anchovies, garlic, mustard, lemon juice, vinegar
2 Add egg yolks and blend
3 While blending gradually add Vegetable oil to create an emulsion
4 Add Olive oil in the same manner, if dressing gets too thick add 100ml water.
5 Add Worcestershire sauce  
6 Add Parmesan  
7 Add Black pepper  
8 Season with salt  
9 Cut romaine into large squares and serve with dressing  
10    
     
Croutons
1 Preheat oven to 180C
2 Cut day old bread into cubes
3 Toss with olive oil
4 Season with S&P
5 Place on baking tray (single layer)
6 Bake in oven for 8 - 10 minutes
7  

 

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Moroccan Couscous Salad
Popular salad world wide with many variations
Mise En Place
1 Ea. Cutting Board Serves 12
1 Ea. vegetable Peeler  
1 Ea. Chef Knife
1 Ea. Scale
1 Ea. Spoon
1 Ea. Vegetable peeler
1 Ea. Medium deep container or mixing bowl
   
Ingredients
2 C Dry Moroccan couscous
3 C Chicken stock
1/2 C Raisins
1 Medium carrot  
1 Medium red pepper  
1 Medium zucchini  
150 ml Extra virgin olive oil  
1 Lemon (juiced)  
1 Tbs Dry oregano  
2 Tbs Chopped parsley  
100 g Butter  
1/2 C Walnuts for garnish  
50 g Crumbled feta cheese  
  S&P  
     
Method  
1 Rinse all vegetables
2 Peel and small dice carrot
3 Deseed and small dice pepper
4 Small dice zucchini
5 Heat pot to medium, add butter to melt
6 Add raisins and carrots, sweat for 5 min.
7 Add oregano and stock, bring to a simmer for 3 min. Season well with S&P
8 Meanwhile, put couscous in a deep container or bowl
9 Pour stock mixture over couscous. Cover with plastic and set a side
10 Heat pan over med-high, add walnuts and toast for 3-5 min. Alternatively they can be toasted in a pre heated oven at 180 C for 5-8 min. Set a side
11 Fluff couscous with a fork, add pepper and zucchini and season with S&P
12 Add oil, lemon juice and parsley. Check seasoning
13 Garnish with toasted walnuts and crumbled feta
   

 

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Håkon's Norwegian Potato Salad
This salad is popular throughout Scandinavian countries
Mise En Place
1 Ea. Cutting Board Serves 10
1 Ea. Chef Knife  
1 Ea. Scale
1 Ea. Spoon
2 Ea. Mixing Bowls
1 Ea. Cooking pot
1 Ea. Vegetable peeler
   
Ingredients
10 Potatoes
3 Leeks
4 Medium red bell peppers
1 Ea. Bunch fresh chives
.5l Sour cream
200ml Mayonnaise  
2 Ea. Lemons  
  S&P  
     
Method  
1 Peel potatoes, leave whole. Put in a pot with cold water and a pinch of salt and bring to a simmer 
2 Peel the outer layer of the leeks. Cut into half moon and rinse thoroughly.
3 Wash the peppers and cut into medium dice. mix with leeks 
4 Chop chives, mix half with the leeks and reserve the rest for garnish
5 Mix sour cream, mayonnaise and the juice of 2 lemons
6 When potatoes are cooked through but still firm, drain and cool.
7 Mix potatoes with sour cream mixture
8 Add leek mixture and season with S&P  
9 Garnish with remaining chives.  
     

 

 

 

 

 

 

 

 

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