Cheese and Tomato Salad

                                                 (Salade de Tomates et Fromage)

                                                           

Ingredients:

Tomatoes, some very ripe and some a little green works best  1 kg

Caster sugar 1 tsp

 Sea salt and black pepper

 A little wine vinegar

Chopped fresh basil 4 tsp

Mozzarella cheese cut into 1/4 inch cubes.

Method:

Thinly slice the tomatoes

 Put all the ingredients into a large salad bowl

Mix carefully, don't break up the tomatoes

Refrigerate for at least an hour

 Toss very gently before serving

preparation of Walnut Oil Salad

                                                Walnut Oil Salad

                                       (La Salade à L'Huile de Noix)

                                         

Ingredients:

A mixture of lettuce

 Walnut oil 1 tsp

 Vegetable oil 1 tsp

 Walnuts, chopped into rough pieces 12

 Wine vinegar 1

 Some salt and pepper

Method:

 Wash and dry your chosen lettuce

 Mix together the vinegar, a little salt and pepper,

 Then whisk in the walnut and vegetable oil

 Add to the salad in a large salad bowl

 Add the chopped walnuts

 Then toss the salad and serve.

preparation of Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

ingredients: 

Olive oil              1 cup

Large shallots, peeled and sliced thinly   4

Chopped thyme        3tsp

Chopped parsley       3 tsp

Sherry vinegar           ¼ cup

Salt and pepper

Method:

In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots.

Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs.

Cook for 10-15 minutes until the shallots are tender and remove from the heat and cool.

When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion.

Adjust seasonings with salt and pepper if needed.

Assembly

In a large bowl, combine the fries, walnuts, haricot verts, apple, and four ounces of the foe grass terrine cut into ¼ inch dice.

Dress the salad with the roasted shallot vinaigrette and toss to combine.

Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foe grass terrine.

Drizzle a teaspoon of truffle oil over each slice and serve chilled.

preparation of Foe Gras Salad

                                            Foe Gras Salad

                              

Ingredients:

Baby fries           1 pound

Walnut halves            16

Haricot Vests, blanched    16

Granny Smith Apple, peeled and cut into a small dice  1

Foe Gras Terrine,     8 oz.

White truffle oil          4 tsp

Salt and pepper to taste

For the Roasted Shallot Vinaigrette

Olive oil              1 cup

Large shallots, peeled and sliced thinly   4

Chopped thyme        3tsp

Chopped parsley       3 tsp

Sherry vinegar           ¼ cup

Salt and pepper

Method:

In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots.

Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs.

Cook for 10-15 minutes until the shallots are tender and remove from the heat and cool.

When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion.

Adjust seasonings with salt and pepper if needed.

Assembly

In a large bowl, combine the fries, walnuts, haricot verts, apple, and four ounces of the foe grass terrine cut into ¼ inch dice.

Dress the salad with the roasted shallot vinaigrette and toss to combine.

Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foe grass terrine.

Drizzle a teaspoon of truffle oil over each slice and serve chilled.

preparation of Chicken Salad

Chicken Salad Recipe

                                         

Ingredients:

 cooked chicken meat 1 cup
celery stalk-sliced and chopped  1
Carrot-grated  1
red onion-chopped  1/2
Bell pepper  1/2
Salad greens

Dressing:

 Mayonnaise   2 tsp
 Vinegar   1 tsp
Mustard  1 tsp
Celery seed    1 tsp
 Salt  ½ tsp
 Pepper  ½  tsp

Method:

Chop cooked chicken into 1/2 inch pieces and set aside.

Mix the dressing ingredients in a small bowl until smooth and creamy.

In a large bowl mix the chopped vegetables, chicken and dressing together and refrigerate for about 1 hour.

Just before serving, wash & dry salad greens, break it up into bite size pieces and lay in the bottom of a small salad bowl.

Stir the chicken salad mix again and scoop into the lettuce lined bowl. Serve immediately.

how to prepare delicious Bean salad recipe

                                                 Bean salad recipe:

                                             

Ingredients:

Mixed beans       1 can

Olive oil               (about1/3cup)

Balsamic vinegar    (about 50/50 with oil)

Red onion             1-2 slices

 Orange pepper      1/4

Celery stick               1

Clove garlic              1/2

Oregano-             1 pinch

Basel-                   1-pinch

Sugar (optional)   1/4cup

Method:

Pour can of mixed beans into a colander and rinse off the sauce. Let water drain off and put beans into a large bowl.

Chop vegetables, mince garlic and mix with the beans.

Mix oil and vinegar with oregano and Basel. The oil/vinegar should be about 50/50 but mix it to your preference.

Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.

SHRIMP AND AUACADO SALAD

Sr. no  INGREDIENTS     QTY    UNITS

1 .           Avacados             200         gms

2.            Shrimps                100         gms

3.            Butter                   50           gms

4.            White wine            50           gms

5.            Rosemary               as require .

6.            Mayonnaise           75           gms

7.            Parsley                   50           gms

8.            Garlic                     30           gms

9.            Onion                     50           gms

10.          Lemon juice            20           ml

11.          Salt                         to taste

12.          pepper                    to taste

Method:

1.         Peel and cut avocado’s into cures.

2.       Squeeze lemon juice on top avoid black.

3.       Prepare mayonnaise and keep aside

4.       Saute shrimps with latter garlic onions and rosemary.

5.       Degage shrimps with white wine .

6.       Mix shrimp avocados with sprinkle drop parsley as garnish.     

QUALITY STANDERDS:

COLOR: Germy yellow.

CONSISTENCY: salad.

TEXTURE: soft.

GARNISH: chopped parsley. 

SERVING SUGGESTIONS: Chilled.