CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
SOUS-CHEF SALAD
Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let's call this a sous-chef salad - and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there's some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
- Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker's rack set into a sheet pan nearby.
- Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker's rack.
- Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
- While eggs boil, wash and spin-dry lettuce.
- Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
- On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
- Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
- Split the potatoes in half and arrange artfully.
- Split artichokes, if whole, into quarters and arrange artfully.
- Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
- Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
- Finish with scattered red onion and split olives.
- Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
- Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
- When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don't worry about messing up the beauty.
SHAVED BRUSSELS SPROUTS CAESAR SALAD
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.
Provided by Chef Sous Chef
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
- Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
- Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
- Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
- Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g
CHEF SALAD
This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.
Provided by thedailygourmet
Categories Romaine Lettuce Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
- Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg
More about "sous chef salad food"
BEST CHEF SALAD RECIPE - HOW TO MAKE CHEF …
From delish.com
Email [email protected]Availability In stockCategory Dinner, Lunch, SaladTotal Time 30 mins
- Arrange remaining ingredients on top and season tomatoes, cucumbers, and eggs with salt and pepper.
HOW TO MAKE THE PERFECT SIMPLE SALAD - CHEF SOUS CHEF
From chefsouschef.com
5/5 (1)Estimated Reading Time 6 minsCategory Food And Drink, SaladPublished Apr 2, 2018
CHEF SALAD (EASY IN 15 MINUTES!)
From wholesomeyum.com
13 TYPES OF CHEFS: KITCHEN HIERARCHY & TITLES …
From webstaurantstore.com
BREVILLE SOUS CHEF 16 PRO FOOD PROCESSOR …
From thespruceeats.com
MODERN RECIPES. MINDFUL COOKING. - CHEF …
From chefsouschef.com
26 BEST SALAD RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
RECIPE INDEX - CHEF SOUS CHEF
From chefsouschef.com
SOUS-CHEF SALAD – BANYAN BRANCHES
From banyanbranches.com
ULTIMATE CHEF'S SALAD | RACHAEL RAY
From rachaelrayshow.com
CLASSIC CHEF SALAD RECIPE - CHEF BILLY PARISI
From billyparisi.com
A SALAD SO GOOD YOU CAN EAT IT FOR BREAKFAST - NEW YORK TIMES
From nytimes.com
SOUS-CHEF DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
SOUS CHEF RESPONSIBILITIES, SKILLS, AND REQUIREMENTS
From ca.indeed.com
SALAD RECIPES - CHEF SOUS CHEF
From chefsouschef.com
WHAT IS A SOUS CHEF? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
TOMATO SALSA - WILLIAMS SONOMA
From williams-sonoma.com
WHAT TO SERVE WITH CHEF SALAD? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
CHEF WHO WORKED UNDER GORDON RAMSAY LAUNCHES NEW SPRING MENU
From cornwalllive.com
HOW TO MAKE A CHEF SALAD (PLUS, WHAT IS IT, ANYWAY?) - TASTE OF …
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love