|The New Professional Chef|
|by Culinary Institute of America|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
1 - 10 of 120 for chefs salad
Bring a pot ... whisk until smooth. Drizzle some dressing over salad. Crumble bacon. Sprinkle over salad. Serve with sunflower seeds and remaining dressing.
Chop onion and lettuce. Toss with cheese, Catalina dressing and hot sauce. Crunch Doritos and add to mixture. Slice and add avocado and tomato. Brown ...
1. Rub large salad bowl with cut ... blue cheese through sieve. Mix with other ingredients. Makes about 2/3 cup. Use Blue Cheese Dressing over Chef Salad.
Mix all together, serve with favorite dressing. Serves 8 to 10. May be made in any amount to suit number of people to be served.
Rub large bowl with cut garlic clove. In bowl combine lettuce, cucumber and tomatoes. Arrange eggs, carrots, beets, asparagus, ham, chicken and beef. ...
Chop onion, tomatoes ... drain off any fat; add (drained) kidney beans and salt; simmer 10 minutes. Add meat and beans to cold salad and serve immediately.
Tear lettuce and put into 2 bowls. Tear ham into pieces and add to lettuce. Add cheese to each bowl, Bacos and croutons, then add the dressing of ...
Toss cubed meats with cut vegetables. Pour 1/2 to 3/4 bottle of dressing over mixture and marinate several hours for best flavor.
Toss all ingredients - serve immediately. Yield: 1 serving.
Trim fat from ... onions - add salad dressing (flavor of ... top of bed of salad greens and top with ham, cheese and cherry tomatoes. Yield: 4 servings.
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