Dressings & Salad

Kitchen training dated 29th June 2009 conducted by: Chef Yasser Khadra

Lets go for the cold kitchen at this time on how to make the dressings for the salad and the preparation of the salads...For all the salads I love to eat the very delicious Chef Salad...hmmm I'm getting hungry heheh...be happy always guys and stay the happy living...


Dressings

Mayonnaise: 3 egg yolk, salt, white pepper, vinegar & 1 liter corn oil
Mix it slowly w/ oil using the egg batter

Vinaigrette Dressing: Mustard cream, salt, white pepper, oregano, corn oil & vinegar

Tartar Sauce: Chopped parsley, cocktail onion, chopped garkings, mayonnaise, chopped capers (good for seafood)

Cocktail Sauce: Mayonnaise, tomato ketchup, Tabasco sauce (good for seafood)

Caesar Dressing: Mayonnaise, chopped capers, chopped anchovies, grated parmesan cheese, pickles, chopped onion, vinegar, olive oil, chopped garlic & mustard cream

Salads

Greek Salad: Cube cut of cucumber, 3 colored bell pepper (yellow, red, green), tomatoes, feta cheese, slice black olives, onion rings (white), lettuce, oregano & use the vinaigrette dressing

Nicoise Salad: Lettuce, slices cucumber, slices tomato, slices boiled potatoes, green beans, boiled egg quarter, tuna fish, anchovies fillet, black olives, ring white onion & vinaigrette dressing.

Chef Sald: Bed of lettuce, stick cut of (cucumber, cheddar cheese, beef mortadella, chicken, baby corn) boiled egg, tomato slices & vinaigrette

Seasonal Salad: 3 kinds of mix lettuce (lolorosso, ice berg & local lettuce) cubes of (cucumber, tomatoes, 3 colored bell pepper and vinaigrette dressing

Caesar Salad: Ice berg lettuce, 4 slices of chicken, croutons, parmesan cheese and Caesar dressing