CloverPRU (Prudential) printed 06/11/2024 12:24 PM

SMB: Fattoush Salad

// REST PREP
Type: Restaurant Prep
Yields: 3609 Grams or 2 (1/3) Pans
Allergens:
Equipment:

Ingredients
Item Type Yield Quantity Unit Cost

Kale Food 100% 820 Gram $2.36

Kosher Salt Food 100% 4 Gram $0.01

BUD: Red Quinoa VAP 100% 410 Gram $0.00

// recipe

BOWL Red VAP 100% 670 Gram $0.01

Radishes

Onions, Red Food 91% 60 Gram $1.69

Roasted Parsnips // VAP 100% 1340 Gram $3.81

recipe

Dill Food 77% 120 Gram $3.39

Mint, Fresh Food 59% 90 Gram $3.09

SMB: Sumac VAP 100% 95 Gram $0.52

Lemon Dressing //
recipe

Ingredient Total: $14.88

Method
1. Wash all produce in antimicrobial wash for 90 seconds.

2. Remove woody portion of stems from kale. Slice into 1/4" thick strips and add to mixing bowl.

3. Sprinkle salt over kale and massage until kale appears shiny.

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CloverPRU (Prudential) printed 06/11/2024 12:24 PM

4. Cut ends off of red radishes, cut in half top to bottom, then slice into 1/8" thick half moons and add to mixing
bowl.

5. Julienne red onions into 1/8" thick strips and add to mixing mixing bowl.

6. Dice roasted parsnips into 1/2" cubes and add to mixing bowl.

7. Finely chiffonade dill with stems, and mint leaves, then add to mixing bowl.

8. Add dressing and gently toss all ingredients together until well combined. Only dress what is needed for the
next 4 hours of service.

1/3 pan = 1600g (dressed)

SF 4/3/24

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