Recipe: CAESAR SALAD

Qty. Ingredients Remarks Section : Hot kitchen

2 bunches Romaine Lettuce Recipe :

2 cloves Garlic Fresh
1 can Anchovies Small
6 slices Bacon Crispy
6 loaves Bread (croutons) Fried (crispy) Category :
2 pcs Lemon
7 pcs Egg yolks
Olive Oil
Cooking method :

No. Portion : 6 portions

Preparation time :
20-30 mins
Remarks :

Main course

Method of Work

Wash the romaine lettuce. Peel and chop the garlic, squeeze the lemons and set aside. Cut the
lettuce in 3 inches size.
Prepare for Caesar dressing. Put the yolks in a bowl. Whisk gradually until fluffy. Gradually add the
olive oil until creamy. Add the garlic and anchovies.
Mix the lettuce with the dressing. Add crispy chopped bacon and fried croutons on top. Serve.

Presentation:

Personal Notes:
Recipe 01
Recipe: CREAMY POTATO SALAD

Qty. Ingredients Remarks Section : Hot kitchen

Recipe :

1 pounds medium potatoes peeled

(4-5 pieces)
1 cup mayonnaise
3 eggs Hard-Boiled
2 tablespoons yellow mustard
½ tablespoon vinegar White Category :
1 teaspoon salt
¼ teaspoon ground pepper
1 stalk-(½ cup) celery chopped
1 medium onion chopped finely Cooking method :

1 small green bell pepper chopped

paprika powder (optional) No. Portion : 5 portions
Preparation time :
20-30 mins
Remarks :

Method of Work
Wash and peel potatoes and place them in a pot. Fill the pot with water until potatoes are fully
submerged. Cover and bring to boil. Once boiling, reduce heat to low. Cook covered for 25 to 30
minutes or until potatoes are cooked through. Remove from water and let them cool enough to
handle. Cut potatoes into cubes.
In a big bowl, mash the hard-boiled eggs. Add mayonnaise, vinegar, mustard, onions, celery, green
bell pepper, salt, and pepper. Mix well.
Add the potatoes and toss until well combined. Cover and refrigerate for at least an hour to allow
flavors to blend.
Sprinkle with paprika before serving if desired.

Presentation:

Personal Notes:
Recipe 02
Recipe: WALDORF SALAD

Qty. Ingredients Remarks Section : Cold kitchen

6 pcs Celery stalk

4 pcs Apples Fresh
100 g Walnut or Cashew Nuts
3 pcs Banana (optional)
FOR MAYONNAISE
Egg yolks
Corn Oil Category :
Lemon Juice
Salt
Pepper
Cooking method :

No. Portion : 5 portions

Preparation time :
20-30 mins

Method of Work
Clean and peel the Celery and Cucumber. Take out the seeds.
Cut all the ingredients in 1 inch size. Set aside for mis-en place.
Prepare for Mayonnaise Dressing.
(How to make Mayonnaise: Beat the yolks until fluffy. Pour the oil gradually. Add lemon juice. Salt
and pepper to taste.)
Mix all ingredients and spread with light mayonnaise.
Serve on a bed of lettuce.

Presentation:
Personal Notes:
Recipe 03
Recipe: KANI SALAD

Qty. Ingredients Remarks Section : Cold kitchen

145 grams Kani (imitation crab meat)

1 medium carrot
2 medium cucumber (or 1 large)
1 piece ripe mango
1/2 cup Japanese mayonnaise Category :
half lemon
salt
ground pepper
Cooking method :

No. Portion : 5 portions

Preparation time :
1hr.30 mins

Method of Work

1.Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long. Cut into julienne.
Do the same with the cucumber but do not include the core with seeds.
Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and
then separate each strip from one another.
Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other
side of the core. Stack the slices together and cut into strips.
In a large bowl, add the cucumber, carrots, Kani, mango and Japanese mayo. Squeeze the juices of
half a lemon on top and toss.
Season with salt and pepper as needed and give it another toss until all ingredients are well blended.
Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.

Presentation:
This Kani Salad recipe is very simple and easy to make. Very refreshing with sweet notes from ripe
mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.

Personal Notes:
Recipe 04
Recipe: EASY GREEK TOSSED GREEN SALAD

Qty. Ingredients Remarks Section : Cold kitchen

6-8 cups chopped romaine lettuce or Recipe :

mixed greens
1 Cucumber peeled and sliced
⅓ cup kalamata olives sliced
½ cup cherry tomatoes halved
½ small red onion thinly sliced Category :
⅓ cup feta cheese crumbled
DRESSING
¼ cup extra virgin olive oil
⅓ cup red wine vinegar , or balsamic Cooking method :
vinegar
1 teaspoon garlic , or 1/2 teaspoon garlic minced
powder
1 teaspoon dijon mustard
1 tablespoon fresh oregano , or 1 teaspoon finely chopped
dried oregano flakes
1 tablespoon squeezed lemon juice fresh
salt and pepper to taste No. Portion : 5 portions
Preparation time :
20-30 mins
Remarks :

Method of Work

In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese.
Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine
just before serving.

Presentation:

Personal Notes:
Recipe 05
Recipe: HOW TO MAKE MAYONNAISE

Qty. Ingredients Remarks Section : Cold kitchen

1 cup vegetable oil (like Recipe :

olive, rapeseed,
canola or mixed)
1 medium large egg
1 tablespoon lemon juice or lime
(or vinegar)
½ teaspoon salt (or more)
Category :

Cooking method :

No. Portion :
Preparation time :

Remarks :

Method of Work

Place oil, egg, lemon juice or vinegar and salt in a jar.

Using stab mixer, blend until the mixture turns creamy and white.
Use fresh or seal jar and refrigerate for future use.

Presentation:

Personal Notes:
Recipe 06