Food Arts Salads
57My Favorite Salads
Red Bliss Potato Salad 3 Pounds of tiny red potatoes boiled and quartered and chilled. One quarter pound of bacon sauted slowly to a crisp with fat, add warm. One large leek top steamed and diced medium size. 5 boiled eggs will be squished into chun
Fishermans Cole Slaw Shred 1 head each red and white cabbage. Dressing;1 cup mayonnaise blended with three parts cider vinegar. To one part sugar, add lots of celery salt to taste. Diced pineapple and Shredded carrots are optional
Angel Hair Basil Pesto Cooked ala dente and chilled angel hair pasta dry. Pesto; Trim and chop coarse one packed cup each fresh basil and parsley leaves. Put in a food processor with kosher salt and fresh ground black pepper. 1 tblsp/ of smashed fre
Chic Pea Salad Chic peas are the same product, drain well. Dice fine red onion, red, yellow and green bell pepper and fresh basil.Add olive oil, dijon, wine vinegar, fresh black pepper, salt, garlic, and oregano.
Tricks of the Trade
Add pasta or potatoes to boiling salted water.
After it reaches a second boil turn potatoes for even cooking.
Pastas must be vigorously moved around for the first 5 minutes to prevent sticking.
Cook the potatoes until fork tender.
Both should be shocked in cold water and stored dry in the cooler until well chilled.
Do not add mayonnaise to a salad that is above 45 degrees.
Always prepare your salads twenty four hours in advance so flavors blend correctly
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Salad Border Garnishing
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