Backstage Salad 01
My version of a House Salad from my time as Chef at the Backstage Restaurant in New Hope, PA.
Servings Prep Time
1serving 5minutes
Servings Prep Time
1serving 5minutes
Ingredients
Salad Ingredients…
For Carrot Curls…
Instructions
To Assemble the Salad…
  1. Place a mound of lettuce on a small round glass plate.
  2. 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.
  3. Serve with favorite dressing or oil and vinegar.
Make the Carrot Curls…
  1. Peel the Carrot.
  2. 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.
  3. Place the strips in the Ice Water.
  4. Cover and place in the refrigerator for about 30 minutes.
  5. 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.