Recipe courtesy of
Yields - 4 - 6 servings (entree size)
1 Large head Romaine
1 Small head Radiccio
1 pc. Boston Lettuce
2 pc. Belgium Endive
1 C. Morel Mushrooms (dry)
1 lg. Carrot, Peeled and Shredded
4 oz. Red Cabbage, Julienne
12 pc. Bacon, Cooked crispy
1/2 pc. Red Pepper, Julienne
4 Hard Boiled Eggs, Chopped
1 pt. Raspberries
1/2 pc. Red Onion, Julienne
8 oz. French Vinaigrette
Cook Bacon crispy, drain on paper towels and let cool.
Boil eggs for 15 minutes and cool in cold water, peel and reserve. Wash all greens and cut into medium size pieces, place in a colander and wash again, shake off excess water. Soak the dry morels in two cups of hot water, let cool and reserve liquid for another recipe. Peel carrot and shred with a grater (ceramic peelers and graters), cut cabbage and red onion into julienne on a mandoline slicer. For carrots and apples, we like to use our Kyocera ceramic slicers, chop hard-boiled eggs and slice the morel mushrooms. Combine all ingredients in a stainless steel mixing bowl,
Add 8 oz. of French
Vinaigrette dressing and toss together,
garnish with red pepper strips and raspberries. Serve Immediately!
Chefs Notes: We like this salad in summertime when the raspberries and greens are at their best.
This is a great dish with the addition of marinated grilled chicken strips!
Recipe courtesy of
Chef Laura @
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Chefs Potato Salad
Recipe by: Chef Edward
10 medium size
1/2 C. Sour Cream
1/2 C. Mayonnaise
oz. Yellow Mustard
1 Tbsp. Avacado Oil
1 Tbsp. Italian Herb Blend (or fresh garden herbs if available)
Coarse Sea Salt, to taste
White pepper, to taste
1 tsp. chopped parsley (use dried if fresh is not available)
2 large cloves garlic, finely chopped (use dried if fresh is not available)
3/4 cup onion, chopped
1/2 tsp. Sweet Paprika
1 tsp. Worsteshire Sauce
1 dash Hot Sauce
3 lg. Eggs, hard
Preheat the oven to 350 degrees F., wash potatoes and place potatoes on a sheet pan, place them in the oven and set timer for 60 minutes. Bake until they are medium soft, remove from oven and let cool a few minutes, cut each one in half and let them cool completely. Peel the skins off and discard. Boil a pot of water with the eggs, (15 minutes gives you a nice hard boiled egg) and cool them off. Using a mixing bowl beat together all ingredients, add potatoes, mix well. Chop the eggs into medium size dice and add to dressing. Refrigerate until serving. Use a scoop to portion it out, drizzle each serving with paprika!
Chefs Note: There are two ways to cook the potatoes, either baked in the oven and then peeled, or diced and boiled.
Having made over 10,000 lbs. of potato salad, I believe it is easier to bake them and peel them! Unless you buy your potatoes peeled and diced like the large hotels.
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