Recipes

GINGER SESAME SALAD

Allergens:

eggs, gluten, mustard, sesame, soybeans, sulphites, tree nuts, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 flozDressing – Ginger SesamerecipeGINGER SESAME SALAD
2 1/4 ozMixed GreensrecipeGINGER SESAME SALAD
1 1/2 ozAsian VegetablesrecipeGINGER SESAME SALAD
1 1/2 ozmandarin orangesdrained
3/4 ozWontons – FriedrecipeGINGER SESAME SALAD
1/8 tspS&P MixrecipeGINGER SESAME SALAD
1/2 ozNuts – Almonds, Slivered – ToastedrecipeGINGER SESAME SALAD
1/2 ozWontons – FriedrecipeGINGER SESAME SALAD
1/4 tspSeeds – Sesame, Mix – ToastedrecipeGINGER SESAME SALAD

1
In a stainless-steel bowl, ladle Ginger Sesame Dressing. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
2
Add Mixed Greens, Asian Vegetables, oranges and 1st portion of Wontons. Season with S&P.
3
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
4
Stack the salad into the bowl in a crisscross pattern, creating height in the center, while keeping the colorful ingredients visible, both around and on top of the salad.
5
Garnish with Almonds, 2nd portion of Wontons and Sesame Seeds evenly distributed over the salad, as shown in the photo.

CHICKEN | Slice a Marinated Chicken Breast crosswise against the grain, on a slight bias, into 5-7 equal pieces. Re-form slices into original shape to prevent drying out, then place them onto a sizzle platter with 1/2 floz chicken broth. Place into a 500°F oven until heated through, about 3 minutes. Shingle Chicken evenly around the base of the salad, as shown in the photo. CAJUN CHICKEN | Brush a pre-heated sizzle platter with Blended Oil. Carefully add a piece of Cajun Marinated Chicken, presentation side down to the heated oil. Season with S&P. Sear on one side until caramelized. Flip and continue searing for 1-2 minutes until lightly caramelized then turn off the flame and allow to rest. Ensure an internal temperature of 165°f has been reached. Slice against the grain, on a slight bias, into 5-7 equal pieces. Shingle Chicken evenly around the base of the salad, as shown in the photo. CRISPY CHICKEN | Fry up a portion of Crispy Panko Chicken until golden brown and an internal temperature of 165°f has been reached. Season the chicken and slice it into 5-7 equal pieces. Shingle the chicken evenly around the base of the salad, as shown in the photo. SALMON | Season 4 oz Salmon Filet on both sides with S&P. Brush a pre-heated sizzle platter with Blended Oil. Carefully add Salmon, presentation side down, to the heated Oil. Sear on one side until golden brown. Place into a 500°F oven until Salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion. Place Salmon onto the bottom of the salad, as shown in the photo. SHRIMP | Place 5 each tail on Tuscan Shrimp onto a pre-heated grill -or- sizzle platter. Cook until just cooked through, approximately 2-3 minutes on each side. Place Shrimp, with their tails up, evenly around the base of the salad, as shown in the photo. STEAK | Brush 7 oz Skirt Steak on both sides with Blended Oil. Season both sides with S&P. Place Steak, presentation side down, onto a pre-heated grill -or- sizzle platter. Sear on one side until well caramelized. Carefully flip Steak over, then place into a 500°F oven until desired temperature is reached. Allow the Steak to rest before slicing it, on a slight bias, into 5-7 equal pieces. Shingle Steak evenly around the base of the salad, as shown in the photo.

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