Waldorf Salad
Waldorf salad was created at New York’s Waldorf-Astoria Hotel in the 1896, not by a chef but by a captain Oscar Tschirky for the opening of a hotel, it was an instant success.
Recipe card no. 01
Preparation time 08 min
No of servings 04
Service ware Platter/plate
INGREDIENTS | QUANTITY |
Walnuts | 100gm |
Mayonnaise sauce | 100gm |
Apple | 300gm |
Celery (steams only) | 25gm |
Salt | To taste |
Pepper | 05gm |
Red cherry/currants | 15gm (for garnish) |
Method of Preparation:
- Extract the endosperm of walnuts
- Dice cut the apple (with skin for color ambiance)
- Chop the celery
- Prepare the mayonnaise sauce
- Bind all ingredients with mayonnaise sauce
- Seasoning with salt and pepper
- Serve on the bed of lettuce and garnish with red cherries or currants.
Coleslaw Salad
The word coleslaw comes from the Dutch term “Koolsla” which means “cool cabbage” the term coleslaw is a late 19th century world.
Recipe card no. 02
Preparation time 08 min
No of servings 04
Service ware Salad Plate/platter
INGREDIENTS | QUANTITY |
Carrots | 150gm |
Cabbage | 150gm |
Mayonnaise sauce | 100gm |
Salt & pepper | To taste |
Method of Preparation:
- Cut carrot and cabbage into julienne.
- Bind with mayonnaise sauce.
- Season with salt and pepper.
- Serve chilled on the bed of lettuce.
- Garnish with Parsley.
Russian Salad
As the name suggests the salad is originated in Russia by using all seasonal vegetables. The recent modification have brought up some additions of fruit varieties and eggs.
Recipe card no. 03
Preparation time 08 min
No of servings 04
Service ware Bowl/ Platter
INGREDIENTS | QUANTITY |
Carrots | 50gm |
Potatoes | 50gm |
Cream | 100ml |
Green beans | 50gm |
Green peas | 25gm |
Mayonnaise sauce | 100ml |
Salt | To taste |
Pepper | 10gm |
Method of Preparation:
- Wash and cut carrots, potatoes and green beans.
- Blanch the vegetables in salted water, drain and cool.
- Bind the vegetables with the mayonnaise sauce.
- Add cream and mix properly.
- Season with salt and pepper.
- Serve cold on the bed of lettuce.
Note: vegetables should be boiled one by one (potato-carrot-beans-green peas)
Chicken Hawaiian Salad
Hawaiian is the French term signifying pineapple. This salad has its name from the region Hawaii from where it is originated and the ingredients used here is pineapple.
Recipe card no. 04
Preparation time 08 min
No of servings 04
Service ware Bowl/ Platter
INGREDIENTS | QUANTITY |
Diced & boiled chicken breast | 400gm |
Diced pineapple | 150gm |
Mayonnaise sauce | 100gm |
Fresh cream | 30ml |
Salt & pepper | To taste |
Parsley bunch | For garnish |
Method of Preparation:
- Prepare mayonnaise sauce (see mayonnaise recipe).
- Mix mayonnaise with fresh cream.
- Now combine chicken and the pineapple together in sauce.
- Check for seasoning.
- Serve in a bowl or platter well garnished with parsley.
Salad Nicoise
Nicoise is a descriptive term for dishes served with particular foods used by the chefs of the city of Nice, in the south of France.
Recipe card no. 05
Preparation time 20 min
No of servings 04
Service ware Salad bowl
INGREDIENTS | QUANTITY |
Iceberg lettuce | 250gm |
Hard boiled eggs | 2 no. |
Black olive | 8pcs |
French beans | 75gm |
Anchovy fillets/Tuna | 100gm |
Potatoes | 75gm |
Artichoke hearts | 75gm |
Garlic vinaigrette dressing
(Vinaigrette dressing + chopped garlic) |
100ml |
Method of Preparation:
- Wash green beans, cut into diamond shape and blanch.
- Wash potatoes cut into ¼ inches dice and boil.
- Cool potatoes, beans and keep aside.
- Arrange boiled eggs, olives, green beans, potatoes and anchovy fillet/tuna in a salad bowl.
- Pour garlic vinaigrette dressing over the mixture and toss properly.
- Serve the salad in a bowl or platter.
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