Culinary Arts Salad Recipes
Culinary Arts prepares salad two ways: Cobb Salad and Caprese Salad.
Sarah Biggerstaff tosses the lettuce in the bowl.
Cobb Salad:
Lemon Vinaigrette:
1/2 c. vegetable oil
1/4 c. lemon juice
1 TBS red wine vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/2 tsp Worcestershire sauce
1 clove garlic, finely chopped
In a tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
Salad:
6 cups bite-size pieces salad greens
2 cups cut-up cooked chicken
3 hard-boiled eggs, chopped
2 medium tomatoes, chopped ( 1 1/2 cups)
1 medium ripe avocado, pitted, peeled and chopped
1/4 cup crumbled blue cheese( 1 oz)
4 slices bacon, crisply cooked, crumbled ( 1/4 cup)
Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce.
Serve with vinaigrette.
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Amaya Herrod carefully pours the vinegar into a meauring spoon held by Alyssa Osborne as Makayla Fortson looks on.
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Alyssa Osborne and Makayla Fortson read the recipe and carefully measure out all ingredients.
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Jacobie Jones selects the correct utensil for preparing the vinaigrette to be used to finish the cobb salad.
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Rebecca Porter peels the garlic using techniques taught by Ms. Bigham.
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Sarah Biggerstaff and Rebecca Porter discuss the best techniques for chopping garlic.
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Rebecca Porter adds garlic to the bowl held by Sarah Biggerstaff.
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Sarah Biggerstaff chops the garlic for the vinegrette.
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Jacobie Jones pours the ingredients inot a jar to shake all vinaigrette ingredients per the recipe.
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Jacobie Jones looks at the jar of vinaaigrette once it is mixed. He will use this mixture to pour over the Cobb Salad.
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Sarah Biggerstaff chops cooked bacon for the cobb salad.
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Sarah Biggerstaff tosses the lettuce in the bowl.
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Classic Caprese Salad:
2 large tomatoes cut into slices
1 pkg of fresh mozzarella cheese, sliced
A chiffonade of basil
Olive oil for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding basil between each, on a large, shallow platter. Drizzle with olive oil and season with salt and pepper to taste.
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William Dexters prepares the chiffonade of basil.
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William Dexter prepares the basil for the caprese salad.
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William Dexter drizzles the tomatoes, mozzarella and basil with Olive Oil.
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Caprese Salad prepared by William Dexter in Ms. Bigham’s second block culinary arts class.
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Golden Wave Media Mascot Mr. Goldman gives the caprese salad prepared by Ms. Bigham’s culinary arts class 5 stars.
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