 |
Yield: 10 Servings (19 oz. each)
Suggested Menu Price: $7.95
Total Food Cost Per Serving: $1.59
Gross Profit Per Portion: $6.36
Food Cost Percent: 20.00
|
|
| VEGETABLE SALAD WITH SPICY PEANUT DRESSING |
|
| Awesome flavors your customers will never forget. |
| Ingredients |
| Step #1 |
| Thai Red Chili, seeded, stem removed |
4 ea |
| Lemon Grass, tender base portion |
1½ oz |
| Ginger, fresh, peeled |
2 oz |
| Shallots, peeled, quartered |
3 oz |
| Garlic, peeled |
1½ oz |
| Coconut Milk |
14 fl oz |
| Brown Sugar |
1½ oz |
| Molasses |
2 fl oz |
| Peanut Butter, chunky |
3½ oz |
| Miso Paste |
2 oz |
|
| Step #2 |
| Simplot Redskin Tri-Cut Potatoes |
40 oz |
| Simplot Culinary Select Antigua Blend |
48 oz |
| Cabbage, finely shredded |
14 oz |
| Baby Leaf Spinach, cleaned |
16 oz |
| English cucumber, scored, bias sliced |
30 oz |
| Eggs, hard boiled, peeled, quartered |
10 ea |
| Dry Roasted Peanuts |
15 oz |
|
| Recipe Method |
Step #1
In a food processor, finely chop the chilies, lemon grass, ginger, shallots, and garlic.
Transfer the chili mixture to a saucepan, add the coconut milk, sugar, molasses, peanut butter, and miso paste.
Bring the dressing to a boil, reduce the heat and simmer for 10 to 12 minutes, stirring as needed.
Remove from heat and allow to cool.
Step #2
Place the Simplot Redskin Potatoes and Antiqua Blend in separate 2 inch perforated hotel pans.
Using a steamer, prepare the potatoes and vegetables according to package directions. Remove from the steamer and cool.
Once the potatoes and vegetables are cooled, toss with dressing from Step #1.
In a large bowl, toss together the cabbage and spinach, set aside.
To assemble each salad, line a plate with 3 oz. of the greens mixture.
Nest 12 oz. of the vegetable salad mixture in the center of the plate.
Garnish the edges of each salad with 1 oz. of cucumber slices, 1 egg, and sprinkle with ½ oz. of peanuts. |
|
