28 Sep Backstage Salad 01
Posted at 06:56h
in American, Brunch, Dinner, International, Late Night, Lunch, Salads, Salads, Universal, Vegetables
Ingredients
Salad Ingredients...
- 1 handful Lettuce Lettuce, Lettuce Mix, Fresh Greens, etc...
- 1/2 each Tomato Cut into 3 or 4 wedges
- 4 slices Cucumber Seedless if ya got 'em.
- 6 slices Mushrooms
- 1 each Celery Stick 2 in fruitful economies
- 2 each Carrot Curls Recipe to follow.
- 1 each Pepper Ring 1 Red and 1 Green, on other colors are nice when available.
- 1 slice Red Onion Sliced paper thin and separated into rings.
- 1 each Radish Radish Roses are better.
- 2 each Olives, Green
- 1 each Olives, Black sliced
- 1 clump Sprouts
Servings: serving
Units:
Instructions
To Assemble the Salad...
- Place a mound of lettuce on a small round glass plate.
- Add 3 tomato wedges, cucumbers, mushrooms, celery stick, carrot rings, pepper ring, onions, radish, green olives, sliced black olives, and top with sprouts around the edge.
- Serve with favorite dressing or oil and vinegar.
Make the Carrot Curls...
- Peel the Carrot.
- Run a Potato (Vegetable) Peeler across the full length surface of the carrot, pressing a little harder than usual, to make some nice long strips.
- Place the strips in the Ice Water.
- Cover and place in the refrigerator for about 30 minutes.
- NOTE: The above salad recipe calls for 2 carrot curls... this makes a lot more than that, so just store the extras in water, covered, and in the refrigerator until needed.
Recipe Notes
In a restaurant setting, we tried to standardize the assembly of this type of salad, so feel free to interpret the recipe any way you like and let your artistic self loose.
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