Waldorf Salad
Yield : 30 portions ( 3 ounces / 2 / 3 cup each )
5 each Red delicious apples
5 each Golden delicious apples
5 each Granny Smith apples
Dressing
1 cup Mayonnaise
1 cup Sour cream
1 tsp Salt
1 / 2 tsp Ground black pepper
To taste lemon juice
1 stalk Celery, peeled, cut into medium dice
1 cup Rough-chopped toasted walnuts
* Cut the apple into medium dice.
* Mix together all the dressing ingredients and season to taste. Fold in apples, celery, and walnuts.
* The salad is ready to served now, or it may be held, covered, under refrigeration for up to 8 hours. This salad should be made the same day it is to be served.
Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli
Yield : 10 Sandwich
2 1/2 oz/fl olive oil
2 1/2 oz/wt garlic, sliced ( 9 cloves )
1 tbsp fresh thyme
3 tbsp lemon zest ( 2 lemon )
Pinch salt
Pinch ground black pepper
10 each boneless chicken breast ( 4 oz/wt each )
30 slices Pancetta, 1/8- inch thick
20 slices sourdough bread
5 oz/fl Aioli
6 oz/wt arugula, washed and dried ( 1-2 bunches )
* Combine the oil, garlic, thyme, lemon zest, and pepper.
* Pound the chicken breasts to an even thickness and marinate in the oil mixture overnight.
* Preheat the grill, and the oven to an even 350 Celcius. Lay the pancetta out on a sheet pan and place in the oven until crisp.
* Sandwich Assembly: For each sandwich, lightly brush two slices of bread with the olive oil mixture and grill over moderate heat until golden and crispy on the outside but soft on the inside. Reserve. Grill a chicken breast until cooked though.
* Spread some aioli on the grilled bread. Place a few leaves of arugula, 3 slice of crispy pancetta and the chicken breast on one side of the bread. Top with the other half of bread and slice diagonally.
No comments:
Post a Comment