Large scale salads

Large scale recipes for salads. Here you find:

Russian potato salad XL
Tuna niçoise salad XL
Roasted sweet potato salad XL

Russian potato salad XL

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Russian potato salad XL
 
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Makes: 25 portions
Prep time:
Cook time:
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Ingredients
  • 4 kg potatoes
  • 2.5 kg carrots
  • 1.25 kg green peas
  • 10 eggs
  • 300 gr apples
  • 670 gr gherkins
  • 20 radishes
  • 460 gr mayonnaise
Instructions
Method
  1. Peel the potato, dice, cook in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  2. Peel the carrots, dice, cook in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  3. Cook the green peas in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  4. Cook the eggs for 9 minutes in boiling water, refresh under cold water and peel. Cut in half and set aside for later.
  5. Dice the apple, and gherkins. Slice the radishes.
Finish
  1. Mix in a large bowl the potatoes, carrots, green peas, and mayonnaise. Taste for seasoning.
  2. When ready to serve, place the Russian salad in the centre of the plate. Garnish with the boiled egg, radishes, and gherkins.
Stuff to know
This salad will be enough for 25 persons.
It is possible to make the salad a day ahead. Only dress when ready to serve.
Enrich the salad with diced cooked ham, diced apple, grilled asparagus,.

 

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Tuna niçoise salad XL

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Tuna niçoise salad XL
 
Author:
Makes: 25 portions
Prep time:
Cook time:
Total time:
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Ingredients
  • 4 kg new potatoes
  • 2,5 kg green beans
  • 1 kg cherry tomatoes
  • 530 gr sundried tomatoes
  • 1,2 kg olives
  • 1,2 kg tuna
  • 750 gr red onion
  • 3 cucumbers
  • 12 eggs
  • 2 icebergs
  • 800 gr mixed salad
  • 800 gr bell pepper
Dressing
  • 450 gr olive oil
  • 150 gr white wine vinegar
  • 30 gr mustard
  • 40 gr honey
Instructions
Preparations
  1. Cut the new potatoes in halves or quarters.
  2. Top and tail the green beans.
  3. Cut the red onion in semi-circles. Dice the bell pepper.
  4. Drain the tinned tuna, the olives, and the sundried tomatoes.
  5. Half the cherry tomatoes, olives, and the sundried tomatoes.
  6. Cut the cucumber lengthwise in four, remove the seeds and dice.
  7. Mix the olive oil, white wine vinegar, mustard, honey to a dressing. Season to taste and set aside for later.
Cooking
  1. Bring water to the boil, boil the eggs for 9 minutes, cool under running water, peel and set aside for later.
  2. Mix the new potatoes with some oil, salt and pepper and roast in the oven at 200C until just cooked. Allow to cool to room temperature.
  3. Cook the green beans in salted boiling water until just cooked, drain, and cool down to room temperature.
  4. Mix the dressing with the roasted new potatoes and the cooked green beans.
  5. Stir fry the red onion and bell pepper in some oil until soft and season to taste.
Assembly
  1. Build the salad using the ice berg lettuce, new potatoes, green beans, cherry tomatoes, cucumber, boiled eggs, the mixed salad, red onions, bell pepper, tuna and olives,
Stuff to know
This quantity will feed about 25 people.
Serve the salad either lukewarm rather or at room temperature but not fridge cold.
Replace the tuna by salmon.
Add some little gem to the dish.
Add some anchovies or green pesto.

 

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Roasted sweet potato salad XL

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Roasted sweet potato salad XL
 
Author:
Makes: 25-30 portions
Prep time:
Cook time:
Total time:
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Ingredients
Salad
  • 5000 gr sweet potato
  • 5 tbspn ground cumin
  • 5 tbspn ground coriander
  • 3 tbspn ground paprika powder
  • 300 gr fresh spinach
  • 200 gr whole almonds
  • 400 gr feta cheese
  • 400 gr grilled red bell pepper
Dressing
  • 200 gr olive oil
  • 66 gr white wine vinegar
  • 20 gr honey
  • 10 gr mustard
Instructions
Salad
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm.
  3. Chop the almonds and roast in a frying pan of the oven until fragrant.
  4. Dice the feta and chop the grilled red bell pepper.
Dressing
  1. Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
  2. Add the olive oil and mix until combined.
Finish
  1. Mix the roasted sweet potato with the dressing.
  2. Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
  3. Serve at room temperature.
Stuff to know
This will be enough for 25-30 people.
It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving.
The amount of dressing is to taste. Don’t drown the salad.
It might be wise to remove the stalks of the spinach leaves if they are quite large. Otherwise, you are eating tooth picks...
Replace the spinach by mixed leaves and the feta with goat cheese.
Don’t overcook the sweet potato or it will become too soft and mushy to enjoy.
The amount of spices for roasting the sweet potato is to taste.

 

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