scoop/salad each/salad Pickled red onions To garnish See recipe (in rounds recipes) Creamy cilantro lime dressing 3 oz/salad See recipe

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1 Carnitas Salad The Salad (what this salad contains) Pork Shoulder 3-4 oz/salad See recipe guacamole Quinoa, Black Bean Salad A #12 portion scoop/salad A big spoonful of each/salad See recipe See recipe *made by sandwich station Pickled red onions To garnish See recipe (in rounds recipes) cilantro To garnish Creamy cilantro lime dressing 3 oz/salad See recipe *Vegetarian Version get s Spinach, Cotija Quesadilla Wedges 1 Quesadilla/salad See recipe The Pork Pork Shoulder 8 lb. Yield: 20 salads Dried oregano 2 T. cumin salt 4 tsp. ⅓ cup pepper 1 T. Cooking oil ⅓ cup Liquid smoke 1 T. onion 2 medium Rough large diced Orange 2 halved garlic 8 cloves Place pork in roasting pan (very tight fitting so that it cooks in its own juices). Combine oregano, cumin, salt, pepper, oil and liquid smoke into a paste. Rub over pork. Add onion, garlic, the juice of the orange and the spent orange halves to the pan. Cook in alto sham overnight (set at Cook temp 300 for 4 ½ hours, Hold temp at 180 ). The following morning, Pull from alto sham and cool enough to handle. Shred with 2 forks in a hotel pan. Cool. Portion to 3 oz per salad. Creamy Cilantro Lime Dressing

2 Lime juice Crushed Tomatoes (canned) 1 ½ cups 1 ½ cups Cilantro (stems and leaves) 2 cups chopped garlic ¼ cup minced jalapeno ¼ cup minced Olive Oil 3 cups Sour Cream 2 or more cups In Vitamix or with a hand blender; combine 1st 5 ingredients. Add olive oil slowly to create an emulsion. Whisk in Sour cream to desired consistency. Guacamole Avocado 12 Red onion garlic jalapeno minced minced minced Lime juice cilantro chopped s&p tt Prep all minced and chopped ingredients. Cut avocados in half. With gloved hands, scoop out the flesh into a bowl with the other ingredients. Use hands to blend the guacamole. Season with salt and pepper. Quesadillas *for Vegetarian Versions: Wraps 1/salad Spinach About ½ cup/wrap chopped Cotija About 3 T./salad Mozzarella About 3 T./salad Combine cheese and sprinkle on ½ of wrap. Top with spinach. Fold wrap in half and grill until marked and melted.

3 Creole Shrimp Entree Salad Creole Shrimp Salad Components (what this salad contains) Yield salads Creole Shrimp 6 shrimp/salad See recipe Red and Green Bell Peppers To garnish julienned Marinated Celery Salad ½ cup/salad See recipe Cherry Tomatoes To garnish halved Tomato Vinaigrette See recipe *Vegetarian Version Chopped Salad with Chickpeas Made for you by sandwich rotation or Chef Sarah Creole Shrimp Shrimp 2 bags *pull tails off, Stir fry Garlic ¼ cup minced Creole Seasoning ¼ cup Red Bell Pepper 1 cup Small dice Lemon Juice 1 ½ cups Parsley 1 cup chopped Creole Seasoning Paprika 2 ½ T. Garlic Powder 2 T. Salt 2 T. Black Pepper 1 T. Onion Powder 1 T. Cayenne 1 T. Dried Oregano 1 T. Dried Thyme 1 T. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper. Heat a saute pan, add oil to coat. Saute the shrimp, in batches, in the oil over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool. Marinated Celery Salad

4 Celery 1 gallon Sliced on the bias Red Onion 4 cups Thinly julienned Garlic cloves 3 T. minced Oregano leaves ¼ cup minced Parsley leaves 1 cup chopped Red Pepper Flakes 2 T. Salt and pepper Olive oil To taste 1 ½ cups Red Wine Vinegar 2 cups Toss all ingredients together. Adjust seasoning with salt and pepper. Add additional oil and vinegar if necessary to fully coat. Cover and marinate for at least an hour. Toss. Tomato Vinaigrette Lemon juice Crushed Tomato (canned) Oil (half olive, half veg) 1 ½ cup 3 cups 5 cups garlic 5 cloves minced Cajun Seasoning honey Blend using vinaigrette method. To taste For balance, if needed **for Vegetarian Version -Chopped Salad with Chickpeas is made by the student in the sandwich rotation or Chef Sarah.

5 Grilled Shrimp Salad Grilled Shrimp Salad Components (what this salad contains) Grilled Shrimp About 50 shrimp size 15-20) (5 per salad) Yield: ~ 20 servings Couscous, Black Bean, Corn Salad 1 grey portion scoop/salad **made by compound salad rotation Mango As needed to garnish Medium diced Red Bell Peppers As needed to garnish julienned Pepitas Cotija cheese As needed to garnish As needed to garnish Vegetarian Option Extra large scoop of quinoa, black bean salad Salad Description: A healthy salad inspired by Mexican flavors with mixed greens topped with a large scoop of black bean-corn salad, seasoned, grilled shrimp, fresh mango chunks, julienned red bell pepper, pepitas and cotija cheese to garnish; served with a spicy chipotle lime dressing. The Shrimp Yield about about 20 servings Large Shrimp 3 bags (size 15-20) Tails removed garlic ¼ cup Minced and crushed to a paste Olive oil 1 ½ cups parsley 1 cup Finely chopped Lemon Juice Baking soda ¼ cup 1 ½ tsp salt 2 T. Soak skewers overnight. Combine salt and baking soda. Remove shrimp tails and toss with salt and baking soda. Allow to sit in refrigeration for 15 mins to 1 hr. Skewer shrimp (2 skewers per batch) in groups of about 6. Push them close together on the skewers. Dry with paper towels and put them on a rack in the walk in to air dry more for at least ½ hour. Crank up the grill. You want it as hot as possible. Combine the garlic paste and Olive oil, set aside half of this mixture and brush lightly over shrimp. Grill, 4-5 minutes per side. Be very careful. The goal is some nice grill marks on the outside while leaving the inside moist and plump. This is a hard balance to achieve with grilled shrimp. When cool enough, remove from skewers and toss with remaining (uncontaminated) garlic oil, parsley and lemon juice. Chill

6 Spicy Chipotle, Lime Dressing: Apple Cider Vinegar Chipotle Peppers in adobo sauce Lime juice salt Ground cumin ¼ cup 1 can (start with ½ can and add more for extra spice as needed) 1 cup As needed 2 tsp. Cilantro stems From 1 bunch cilantro chopped Olive oil 4-5 cups In blender, combine the vinegar, chipotle pepper and sauce, lime juice, salt, cumin and cilantro. With blender running, pour in the olive oil; process until smooth. **For the Vegetarian Option: extra large serving of quinoa, black bean salad (made by compound rotation) 5 servings

7 Huli Huli Chicken Entree Salad Huli Huli Chicken Salad Components (what this salad contains) Chicken rdm 10 lb. trimmed onions 6 Sliced into rings, grilled pineapple 4-5 (1 round per salad) Cut into rounds, grilled Cabbage, preferably red 2 quarts Chiffonade and mixed with greens carrots 3 lb. Peeled, shredded, mixed with greens Sesame, Ginger Vinaigrette See Recipe Huli Huli Tempeh Salad for Vegetarian Salads *made by compound rotation Trim and brine the chicken the afternoon before. Apply rub in the morning. Let sit, refrigerated while grilling veggies. Prep onions and pineapple for grill. Get marinade from Compound salad rotation. Grill mark chicken on both sides without cooking through, then continue flipping from side to side (huli huli means turn turn) basting with the sauce as you turn. Turn, baste and cook until chicken has a nice coating of sauce cooked to it then finish it in a 350 oven. Toss shredded carrots and cabbage with mixed greens. Assemble salads with 3 oz. of chicken, grilled pineapple, onions and dressing. The Chicken Brine: Chicken rdm 10 lb. sugar ¾ cup Bay leaves 3 garlic 4 cloves smashed water Salt 1 gallon 1 cup ice To help cool brine Combine salt, sugar, garlic and bay leaves with 1 qt. of water and heat to dissolve solids. Add remaining 3 qts. Cold water. Pour brine over chicken in a deep hotel pan. Cover in plastic wrap. Refrigerate 3 hrs. - overnight. Rub:

8 Garlic powder 3 T. salt 1 T. Paprika, cayenne, ground cumin, ground pepper 1 ½ tsp. each Onion powder 1 ½ T. Lemon juice ⅓ cup Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin, lemon juice and some black pepper together in a small bowl. Sesame, ginger Vinaigrette Soy sauce Rice vinegar Sesame oil Salad oil Sugar 1-2 cups (to taste) 2 cups 1 cup 4 cups ¾ cup Ginger ¼ cup minced Garlic 5 cloves minced Black pepper 2 tsp. **For Vegetarian Versions and Salad Bar Huli Huli Tempeh; made by the student in the the compound salad rotation.

9 Mediterranean Chicken Salad Mediterranean Chicken Salad Components (what this salad contains) Mixed Greens As needed Braised Chicken 4 oz./salad Hummus 3/4 cup/salad See recipe Marinated Vegetable Salad 3/4 cup/salad See recipe Green Olives Focaccia ordered from Bakery As needed for garnish 1 piece/salad Dressing Balsamic Vinaigrette See recipe **Vegetarian Versions: Falafel 2/vegetarian salad See recipe Braised Mediterranean Chicken yield servings Chicken, Dark Meat 7 # trimmed Onions 2 medium Large Dice Red Pepper Flakes 1 tsp. Garlic Cloves 12 minced Fennel Seeds 1 tsp. crushed Rosemary 2 T. chopped Oil To coat bottom of rondeau Lemons 4 Cut into wedges Capers ½ cup Chicken Stock Enough to cover chicken by 1/2 Parsley ½ cup chopped Trim excess fat from chicken. Pat dry. Season with salt and pepper. Sweat onions, add other aromatics (garlic, herbs, spices) and cook until aromas are developed. Add trimmed chicken and stock to cover chicken about ½ way up. Bring to a gentle simmer. Cover and move to a 350 oven till cooked through (30-40 minutes). In the last 15 minutes, add the capers, lemon wedges and parsley. Simmer until done. Remove Chicken, cool enough to shred. Cool completely. Balsamic Vinaigrette

10 Red wine vinegar Balsamic Vinegar Olive oil Veg oil 10 oz. 10 oz. 24 oz. 32 oz. Yellow mustard 1 ½ T. Salt and Pepper Herbs (optional) Combine using vinaigrette method. As needed minced -Hummus Garbanzo Beans Tahini Lemon juice 3 ½ lb. dry 1 ½ cups 1 cup Garlic 5 cloves Raw or roasted Parsley 3 Tbsp. chopped Ground Cumin Salt Black Pepper Ground Cayenne Pepper Olive Oil 4 tsp. 2 tsp. 1 tsp. ½ tsp. As needed Celery and Carrot Sticks For salad bar, set out with veg sticks Soak garbanzo beans overnight. Cook till soft (when draining cooked beans reserve the cooking liquid. You will need it to adjust the consistency of your hummus). Blend all ingredients in Robot Coupe in batches, adding a small amount of the reserved bean cooking liquid and olive oil till you have the desired smooth consistency. Taste and adjust seasonings. **Blending the beans into hummus is easier when they re still somewhat warm, but do it early because hummus takes a long time to cool. Reserve what is needed for entree salads and send the rest to the salad bar, to be served with veggie sticks. -Marinated Vegetables Tomatoes ½ gallon Cut into wedges

11 Red Onion 1 cup small dice Fresh Parsley and/or Basil 2 Cups Chopped Cucumbers ½ gallon Thick slices, halved Balsamic Vinegar 1 ½ Cups Olive or Salad Oil Salt & Pepper 1 ½ Cups to taste Prepare vegetables and toss with blended oil and vinegar. Add salt and pepper to taste. Let vegetables marinate at least one hour. **For Vegetarian Version: Falafel Dried chickpeas 22 oz. Sorted, rinsed and soaked in brine overnight parsley 1 cup packed chopped Green onions 4 Finely chopped cayenne Ground cumin Ground coriander ¾ tsp. ¾ Tbsp. 1 tsp. Garlic cloves 1 ½ T. Crushed w/ ½ tsp. salt Baking powder 1 ⅓ tsp Drain the soaked beans. Do not cook. Rinse and dry them. In a food processor, blend all ingredients until the mixture is homogeneous (check with chef Sarah for proper consistency). Form the mixture into balls using a portion scoop. Flatten them slightly. In a hot deep fryer (around 350 ), fry the falafel until crisp and brown (about 4 mins). Remove and drain. Cool and serve.

12 Pesto Grilled Chicken Caprese Salad The Salad (What this salad contains) Grilled Pesto Chicken Breast 4 oz/salad see recipe Pesto (for grilling chicken) for brushing chicken use recipe in rounds folder Fresh Mozzarella sliced 3 balls /salad sliced Sliced Heirloom Tomatoes to garnish sliced, wedges or large dice Avocado ¼ avocado/salad sliced Basil Chiffonade coarse sea salt to garnish sprinkle on top Balsamic Vinaigrette see recipe Vegetarian Versions get grilled Portabello 1/salad see recipe Grilled Chicken Chicken (white meat) 7 lb. trimmed The Brine water salt sugar 1 gallon ½ cup ½ cup garlic cloves ½ cup smashed The day before, combine ingredients. Refrigerate overnight. To grill: Grill mark on medium high grill. Brush with pesto (you make...from your rounds recipe). Finish in 350 oven to 160. Honey Balsamic Vinaigrette Balsamic Vinegar 5 cups, reduced to 2 ½ cups

13 Honey 3 T (add more if desired at end) Dijon Mustard 2 T. Olive Oil Salt and Pepper Use vinaigrette method 6 cups tt **For Vegetarian Salads: Grilled Portabella Portabella Mushrooms 8 Yields 8 portions marinade Olive oil 1 cup Garlic 3 T. minced Balsamic vinegar salt ¼ cup 1 tsp pepper ½ tsp Combine marinade ingredients and pour into a hotel pan. Turn mushrooms over in marinade to coat and continue to turn for about 20 minutes. Grill on med high heat for minutes till mushrooms are done.

14 Poached Cod and Spring Greens Salad The Salad (what this salad contains) Cod 4 oz. raw / salad Radishes About ¼ cup / salad Sliced thin on the mandoline Fennel About ¼ cup / salad Thin julienned Seasonal Fruit such as supremed citrus, strawberries, etc. About ½ cup / salad Greens = a mix of lettuces, bitter greens and herbs Citrus Vinaigrette **for Vegetarian salads: Zucchini Fritters See recipe This is a brightly colored, fresh, seasonal salad topped with crunchy veggies, fresh fruit and delicate white fish served with a simple lemon vinaigrette. The Fish Yield 16 salads Cod or snapper 4 lb. Cut raw into 4 oz. portions garlic 5 cloves Minced and turned to paste with salt. oil To come halfway up the fish in a hotel pan Salt and pepper As needed Rub fish with garlic salt paste and allow to rest for several minutes. Place in a single layer, not touching, in a deep hotel pan. Add oil to come half way up the fillets. Cover pan with foil and put in a 200 oven till just opaque and starting to flake. (don t over cook!) - check after 8 minutes. When done, move fish to a rack in a hotel pan to drain. Sprinkle with pepper and chill. Citrus Vinaigrette Lemon juice 1 ½ cup Orange juice 1 ½ cup shallot ¼ cup minced Dijon mustard 3 T. honey 3 T. Olive oil 7 cups Salt and pepper Make using vinaigrette theory. **For Vegetarian Entrees tt Zucchini, Feta, Dill Fritters

15 zucchini 1 lb. Shredded (largest setting in robot coupe) salt 1 tsp. eggs 2 Green onions 2 minced Fresh dill 2 T. minced Feta ½ cup garlic 2 cloves minced pepper Corn starch Baking powder pinch ¼ cup ½ tsp. Olive oil As needed Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inchwide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined rack in a hotel pan.

16 Roast Pork Entree Salad Roast Pork Loin Salad Components (what is in this salad) Roast Pork Loin 7 lb. 4 oz/salad House Pickled Red Onions (from Rounds recipe) Seasonal Fruit (spring = strawberries, citrus, berries, plums) As needed As needed for garnish For garnish Sliced Poached Pear ½ pear/salad *See recipe sliced Shaved Parmesan As needed For garnish Farm Greens As available to toss with lettuce mix Toasted Hazelnuts As needed for garnish Rough chopped Hazelnut Cakes for Vegetarian Version Raspberry Vinaigrette See recipe See recipe The Pork: Pork loin rosemary garlic 7 lb. ⅓ cup 12 cloves Olive oil 4T. salt 1 ½ tsp. pepper Mince rosemary and garlic together. Add salt and smash to a paste with knife or mortar and pestle. Combine with oil and spread over surface of pork. Sprinkle with pepper. Roast at 400 to 140. Cool. Raspberry Vinaigrette Raspberries 2 cups thawed Lemon juice Red wine vinegar 1 cup 2 cups shallots ¼ cup minced sugar Olive oil Salt and pepper Oven Poached Pears: 3 Tbsp. 6 cups To taste

17 Pears 15 pears Cut in half, cored Lemon 1 ½ cups juice, 10 strips zest Juice for holding pears, zest for poaching White wine sugar thyme Vanilla extract 1 qt. 1 ¼ cups 4 sprigs 2 tsp. Cinnamon stick 1 salt pinch Oven to 300. Combine all but pears in a deep sheet pan. Cut pears in half and core. Place pears, cut side down, in wine mixture (add more wine and water to come to ¼ up the pears. Cover w/ foil and bake till fork tender 1 ½-1 ¾ hours. **For Vegetarian Roasted Hazelnut Cakes House Bread Crumbs ¾ cup Hazelnuts 2 cups Roasted, skinned Green onion 2 Roughly chopped Swiss Cheese 2 cups, lightly packed shredded Fresh Basil 1 tsp. Rough chop Fresh Thyme 1 tsp. Rough chop Fresh Marjoram (or oregano) ½ tsp. Rough chop Black Pepper ½ tsp Egg 1 lg. Lightly beaten Veg Oil For frying In the robot coupe, combine toasted bread crumbs, hazelnuts, green onions, cheese, herbs and black pepper. Process using the pulse button until the mixture is a coarse meal (to little mixing and it won t come together, too much and your cakes will be tough - consult with your instructor). Scrape the mixture into a bowl and stir in the egg until well blended. Heat a saute pan over med heat, add oil to coat the bottom. Scoop and pack ¼ cup portions, flatten into round disks about ¾ inch thick. Fry until browned on both sides (they can also be baked in a 350 oven for 35 minutes or so instead of frying). Cool and serve.

18 Roasted Chicken and Vegetable Salad YIELD: 15 Roasted Chicken salad components (what this salad contains) Boneless Thighs/Dark Meat 7 lbs 3 ½-4 oz/salad Winter Greens mix (mix lettuce with local greens) As needed Roasted winter veggies See recipe 1 ½ cup/ salad Hazelnuts As needed Toasted, skinned, chopped, to garnish Chives or parsley As needed For garnish Feta As needed For garnish Pomegranate seeds As needed For garnish Supremed orange segments As needed *Additional optional garnish *Vegetarian Version -Roast Veggies with Barley and Feta Salad For Vegetarian Versions 1 ½ cups/ salad-*made by compound rotation For this salad, the roasted roots and sliced chicken are laid thoughtfully on top of the greens then feta, herbs, pomegranate seeds and hazelnuts are used to garnish. Roast Chicken RDM Chicken 5 lb. Roasted, diced oil To coat lightly s&p To season Trim chicken of excess fat, season with salt and pepper and rub a light amount of oil on them, roast on a sheet pan at 425 to done at 165 degrees(15-25 mins), rest then cut into roughly large dice size pieces. Honey - Roasted Winter Vegetable Salad Winter Vegetables (an even mix of beets, sweet potatoes, carrots and parsnips) **work with compound salad to cut all of this. 2 gallons Large dice Yellow Onions ½ gallon Large wedges Herbs: rosemary, thyme and/ or sage 1/2 cup minced Salad oil Honey As needed As needed Salt and Pepper Cut winter vegetables into large dice. Season with salt, pepper and herbs (rosemary, sage thyme are all good options) spread on seperate sheet pans and roast in 375 oven. After 15 minutes, toss the veggies for even cooking, brush with a coat of warmed honey and return to the oven until tender (about 20 minutes again). Set half the roasted veggies aside to be assembled into a salad for the salad bar and your vegetarian salads. The rest go on your salads, topped with the roasted chicken. Miso Ginger Dressing tt

19 Fresh Ginger ¼ cup minced Fresh Garlic ¼ cup minced miso Tahini honey Rice Vinegar 1 cup 1 cup ½ cup 2 cups Sesame oil/salad Oil 1 cup/1 cup each Combine all ingredients except oil in the vitamix. Add oils to emulsify.

20 Roast Turkey Cobb Entree Salad Roast Turkey Cobb Salad Components (what this salad contains) 24 Servings Cut salad greens As needed Turkey Breast As needed (3 ½-4 oz. per salad) brine, roast, rest, slice, cool Avocado ½ avocado/salad Cherry Tomatoes as needed for garnish Halved Bacon sliced 48 slices cooked to crispy, cooled Toasted hazelnuts as needed for garnish Toast and rough chop Red Onion as needed for garnish thinly julienned Blue Cheese as needed for garnish crumbled Eggs 24 (1 egg/salad) steamed, cooled Cobb Vinaigrette Cheddar Walnut Crackers Brine the Turkey Breast Turkey Breast see recipe see recipe for Vegetarian Salads Northwest Beer Water 3 bottles as needed to cover bird salt As needed (ratio 1 cup to 1 gallon water) 2 days in advance, brine turkey in beer, water and salt (at a ratio of 1 gallon liquid to 1 cup salt) over night. Roast the Roast Turkey Breast s&p Brined Turkey breast mirepoix Enough to cover bottom of small roasting pan or rondeau One day in advance; Preheat oven to 425. Pull turkey breast from bring. Lay breast on mirepoix, skin side up. Season with salt and pepper.. Roast at 425 for minutes (till golden brown on outside), turn oven down to 325 and roast to 160० (check after 45 mins). Rest. Carve. Cool.

21 Cobb Salad Vinaigrette Red Wine Vinegar 3 cups Sugar 1 ⅓ T. Lemon Juice 5 T. Whole grain Mustard 1 ⅓ T. Minced Garlic Olive oil salt and pepper mix using vinaigrette method. 10 cloves 8 cups to taste **For Vegetarian Version; serve with 4-6 cheddar walnut icebox crackers. Cheddar and Walnut Ice Box Crackers Butter 8 oz. Cheddar Cheese 16 oz. Grated AP Flour Salt 12 oz. 2 tsp. Walnuts 4 oz. Finely chopped Cream the butter; add cheese and mix well. Add flour and salt and mix well. Blend in the nuts. Roll into logs about 3 inches in diameter. Chill at least 1 hour. Cut into slices ⅛ inch thick and place on a parchment lined sheet pan. Bake at 350 for 8-10 minutes until crisp. Cool on a wire rack.

22 Salmon Caesar Salad Entree Salad Smoked Salmon Caesar Salad Components (what this salad contains) YIELD: 24 Salads Romaine Lettuce at least 6 Large Heads Washed and Cut Smoked Salmon 5 lbs. See below Croutons (make your own!) lots see recipe in rounds Parmesan or Romano Cheese as needed Grated Parsley As needed Lemons as needed a wedge /each salad Creamy Caesar Dressing see recipe Hazelnut, Parmesan Crisps 1 per salad, 2 per vegetarian salad see recipe Avocado for Vegetarian Salads ½ avocado/salad Prepare dressing and package for service (*remember to set some dressing aside before you add the anchovies for your vegetarian salads). To plate, place cut romaine on a platter or in a to go box, top with oz. smoked salmon. Sprinkle with cheese and croutons. Garnish with parsley and lemon wedge. Chef Todd s Creamy Caesar Dressing Olive Oil 6.75 cups Egg yolks (pasteurized) 5 Whole eggs (pasteurized) 5 Garlic 3 T. minced Anchovy fillets Red Wine Vinegar Lemon Juice Black Pepper 6 filets (add more as needed) ¾ cup ¾ cup 3 tsp. Stone Ground Mustard 1 ½ T. Parmesan Cheese ½ cup Worcestershire Sauce 2 T. tabasco 1 T. salt tt Make using mayonnaise theory: In a CC, combine red wine vinegar, garlic, mustard, yolks and whole eggs. Using a hand mixer on high speed, slowly pour and emulsify to a creamy consistency. Add other ingredients and blend again.***before adding anchovies, pull ⅓ of the batch aside for vegetarian salads. Hazelnut, Parmesan Crisps Parmesan 4 ½ cups shredded hazelnuts 1 ½ cups Roasted, skinned, finely chopped Chop roasted hazelnuts in the robot coupe (to a fine chop, but not a meal). Combine nuts and cheese in a bowl. Heat oven to 350. On a sheet pan with parchment, using a 3 inch ring, make circles using 2 tablespoons per circle, leaving space for spreading. Bake in oven for minutes until lightly browned through. Cool. Serve. **Vegetarian Versions - get ½ avocado/salad (remember to coat with lemon juice to prevent browning) and an extra Hazelnut, Parmesan Crisp.

23 Vietnamese Steak Entree Salad Vietnamese Steak Salad Components (what this salad contains): Yield: ~20 servings Flank steak 7 lb. (4 oz./salad) Marinated and grilled Shredded carrots 5 cups To garnish Shredded purple cabbage 5 cups To garnish Roasted peanuts 1 ½ cup for garnish crushed Radish, pea or bean sprouts For garnish Jalapenos For garnish Thinly sliced Ginger Lime Dressing See recipe *Spring Rolls for Vegetarian Entrees See recipe Marinate steak overnight or at least ½ hour. Grill. Toss shredded carrots and cabbage with cut lettuce for color and texture. Top lettuce with cubed steak, jalapenos, sprouts and toasted peanuts. Serve with dressing on the side. Vegetarian salads get spring rolls instead of steak (see below). The Steak Flank steak 7 lb. Fish Sauce 6 T. Brown Sugar (or Jaggery Sugar) 4 T. Garlic 7 cloves minced lemongrass ⅔ cup Finely chopped (tender center part only) Combine fish sauce, sugar, garlic and lemongrass and massage into beef. Let sit at least 30 minutes. Grill over medium high heat till medium rare (finish in a 350 if necessary to avoid overcooking). Cool, slice thinly.

24 Ginger Lime Dressing Brown sugar Rice Vinegar Lime Juice Salad oil Fish Sauce Soy Sauce 3 cups 3.5 cups 3 cups 3 cups 1.5 cups As needed to balance dressing pulled aside for vegetarian dishes garlic ¼ cup minced ginger ¼ cup minced Jalapeno ¼ cup minced Combine sugar, rice vinegar and lime juice, garlic, ginger and chopped chiles together. Blend these ingredients and slowly add oil to form an emulsion. Remove the amount needed for vegetarian dishes (prior to adding fish sauce) season this with soy sauce. To the remainder, add the fish sauce as needed, tasting for balance as you go. **Vegetarian Version Vietnamese Spring Rolls Yield 6 portions Spring roll Wrappers 6 Crunchy veg; i.e. red bell pepper, cucumber, scallion, carrot, radish... Herbs - whole leaves of basil, mint, cilantro Rice Noodles To fill wrappers To fill wrappers ½ -1 full package To fill wrappers Thinly julienned cooked tofu 8 oz. *Prepared by Compound Salad Rotation Assemble spring rolls, 1 per vegetarian salad, each filled with marinated tofu (prepared by sandwich rotation), julienned veggies and fresh herbs.