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  • Nicoise Salad: NO Method Quantity Ingredients Explanation

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    Nabiel Orthon
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    This document provides a recipe for a Nicoise salad that serves 10 portions. The recipe lists the ingredients and instructions for making a cold appetizer salad originating from central Europe (French) that includes onions, garlic, green beans, potatoes, cucumber, tomatoes, olives, tuna fish, parsley, lettuce, eggs, vinegar, olive oil, salt, and pepper. The ingredients are prepared and mixed together then tossed and dressed over a bed of lettuce and decorated with egg wedges and parsley.

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    Original Title

    Nicoise Salad

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    This document provides a recipe for a Nicoise salad that serves 10 portions. The recipe lists the ingredients and instructions for making a cold appetizer salad originating from central Europe (French) that includes onions, garlic, green beans, potatoes, cucumber, tomatoes, olives, tuna fish, parsley, lettuce, eggs, vinegar, olive oil, salt, and pepper. The ingredients are prepared and mixed together then tossed and dressed over a bed of lettuce and decorated with egg wedges and parsley.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    14 views1 page

    Nicoise Salad: NO Method Quantity Ingredients Explanation

    Uploaded by

    Nabiel Orthon
    This document provides a recipe for a Nicoise salad that serves 10 portions. The recipe lists the ingredients and instructions for making a cold appetizer salad originating from central Europe (French) that includes onions, garlic, green beans, potatoes, cucumber, tomatoes, olives, tuna fish, parsley, lettuce, eggs, vinegar, olive oil, salt, and pepper. The ingredients are prepared and mixed together then tossed and dressed over a bed of lettuce and decorated with egg wedges and parsley.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    JURUSAN HOSPITALITI

    PROGRAM STUDI MANAJEMEN TATA BOGA


    Standard Recipe

    Nicoise Salad

    Page : 1of 1 Amount of Portion : 80 g


    Date : Feb 2014 Portion Size : 10 Portions
    Type of Dish : Cold Appetizer Serving Temperature : Cold
    Origin : Central Europe (French) Serving Tools : Dessert Plate
    NO METHOD QUANTITY INGREDIENTS EXPLANATION
    1 Prepare The mise en place
    100 g Onions Cut into strips 2 cm X 0.5 cm
    10 g Garlic Finely chopped
    300 g Green beans Cut into section of 2 cm
    10 g Anchovies Fillet in 5 mm cubes
    200 g Potatoes Jacketed, peeled and cut into 2 x 1 cm
    batonet.
    200 g Peeled cucumber in 2 cm Batonet
    200 g Tomatoes in wedges 2 cm x 1 cm
    30 g Olives stuffed whole
    30 g Black olives whole
    150 g Tuna fish diced into 2 cm
    10 g Parsley chopped
    100 g Lettuce leaves
    3 Egg hardboiled and cut into wedges
    ½ dl Vinegar
    1 dl Salad oil or olive oil
    To taste Salt & Pepper
    2 The result
    3 Mix All ingredients except lettuce and egg
    4 Toss All together
    5 Dress On cold appetizer plate over a cup of
    lettuce, decorate with egg wedges and
    chopped parsley
    6 The result

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