The Hospitality Guru (cooking) Back to Basics: Mixed Salads
SOME MIXED SALADS
Combine tomato wedges, capsicum julienne, cooked rice, and a few drops of garlic juice. Mix with a salad dressing, and sprinkle with parsley.
Avocado salad, American style
Peel halved and pitted avocados and cut into slices. Add sliced organs and grape fruit. Blend a cream cheese dressing into the salad or serve the dressing over the top of the salad. Garnish with toasted pecan nuts, sprigs of watercress or pomegranate seeds.
Combine julienne of potatoes, diced anchovy fillets, chopped onion, and bite-size pieced of witlof. Toss with a salad dressing, and sprinkle with parsley.
Italian meat salad
With the exception of game, all roasts and boiled meats are suitable for this recipe. Cut meat, pickles, apples and a few potatoes into strips and mix with a spicy mayonnaise, chopped onions and anchovies. Garnish with hard boiled eggs, pickles, anchovies, capers and olives.
More by this Author
CANAPÉS Purpose Canapés are small, bite sized pieced of food, which may be served hot or cold. They are normally served as an accompaniment to drinks before dinner or at a cocktail...
The type of stock produced can be varied by the type of bones and vegetables used. Four main types of stock are commonly produced in the kitchen. They include chicken stock, white beef stock, brown beef...
Types of Sandwiches Conventional This basic sandwich consists of two slices of buttered bread with any filling and seasoning, cut into various shapes. Crusts are generally left on, but can be...
No comments yet.