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Need help with house/starter salad.

post #1 of 7
Thread Starter 
Hello, I've followed this forum for a while, but this is my first post. I run an Italian restaurant right outside of Philadelphia, good area, busy place, generally an older clientele. I need help improving our house salad. Currently it is a mix of spring mix, iceberg, red lead lettuce. Cucumber wheels, plum tomato wedge, shredded carrots, and croutons. We have two dressings: house, and a balsamic
viniagarette. I was thinking maybe just changing to spring mix, grape tomatoes, julienne carrots, mini cucumber, and balsamic onions? Any input would be greatly appreciated.

Tony
post #2 of 7

I am a firm believer that the omission of iceberg makes anything better.  If you are going through substantial volume, your produce supplier can custom mix lettuces for you.  That way you don't have the same crappy greens as the place next door.

post #3 of 7

Here is a great thread and read about 'house salads' ...

 

http://www.cheftalk.com/t/72437/need-to-improve-house-salad

 

It will give you many good ideas

 

Personally i'm in the 'moar-is-btter' crowd ... just keep things small.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 7

Try and devise a salad that the greens are not subject to seasonal sharp price increases come winter. What you are using sounds fine maybe add some sliced red onion and red radish., pear oor cherry tomato,shredded red cabbage,  toasted onion stirps, garlic and herb croutons as you most likely have italian bread left over.

CHEFED
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CHEFED
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post #5 of 7
Start with the greens. Get rid of the pre-packaged spring mix and iceberg. Try some baby green romaine, red oak, green oak, mizzuna and possibly frisee (although I found many guests don't care for frisee).

Then definitely some very good house made croutons and a light vinaigrette.

Thinly sliced breakfast radishes, English cucumber, split grape tomatoes.
post #6 of 7
BTW, Where's your place?
I too am a little outside Philly.
post #7 of 7
IMO spring mix is so delicate that a few drops of a flavorful dressing ( maybe raspberry vinegar and oil) tossed in kitchen and garnished with something seasonal, maybe a couple of bites of fruit would be ample. The tomato and cuke and heavy dressing would only serve to obscure, not accent.

Mimi
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