Recipe Title: Russian Salad (Commercial Scale - 100 Persons)
Serving Size Per Person:
150 grams
Total Yield: 15 kg approximately
Professional
Kitchen Menu Table
|
Ingredient |
Quantity |
Notes |
|
Potatoes
(medium, peeled) |
8
kg |
Diced
into 1 cm cubes |
|
Carrots
(peeled) |
4
kg |
Diced
into small cubes |
|
Peas
(fresh or frozen) |
3
kg |
Blanched |
|
Apples
(medium, peeled) |
3
kg |
Diced,
dipped in lemon water |
|
Pineapple
(canned cubes) |
2.5
kg (drained) |
Diced
smaller if large |
|
Mayonnaise |
5
kg |
High-quality,
creamy |
|
Cream
(fresh) |
2
kg |
Full-fat
for better texture |
|
Salt |
100
g |
To
taste |
|
White
Pepper Powder |
40
g |
Adjust
to taste |
|
Sugar |
100
g |
To
balance acidity |
|
Lemon
Juice |
300
ml |
Freshly
squeezed preferred |
|
Mustard
Paste |
150
g |
Optional
for flavor depth |
Preparation
Method
Step 1: Preparing
Vegetables
1. Potatoes:
o
Peel and dice potatoes into
1 cm cubes.
o
Boil in lightly salted
water until just tender (around 8-10 minutes).
o
Drain and immediately cool
under cold water to stop cooking. Set aside.
2. Carrots:
o
Dice carrots into small
cubes.
o
Blanch in boiling water for
2-3 minutes. Cool under running cold water.
3. Peas:
o
If fresh, blanch peas for
2-3 minutes. If frozen, thaw and rinse.
Step 2: Preparing Fruits
1. Apples:
o
Peel and dice apples into
small cubes.
o
Soak in lemon water (water
with 1-2 tablespoons of lemon juice) to prevent browning.
2. Pineapple:
o
Drain canned pineapple
cubes and dice further if too large.
Step 3: Preparing Dressing
1. In
a large mixing bowl, combine:
o
Mayonnaise
o
Cream
o
Lemon juice
o
White pepper powder
o
Salt
o
Sugar
o
(Optional) Mustard paste
2. Whisk
until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Mixing Salad
1. In
a huge sanitized bowl or tub, gently combine:
o
Potatoes
o
Carrots
o
Peas
o
Apples
o
Pineapple
2. Pour
dressing over the mixture.
3. Fold
carefully to coat all ingredients evenly without mashing the potatoes.
Step 5: Chilling
- Cover
the salad with cling film.
- Refrigerate
for at least 2 hours before serving for best flavor.
Step 6: Final Presentation
- Garnish
with a few peas and diced carrots on top for color contrast.
- Serve
chilled, ensuring 150 grams per person.
Storage Tip:
- Keep
refrigerated at below 4°C.
- Consume
within 24 hours for optimal freshness.
Serving Tip:
- Serve
in chilled salad bowls or trays.
- Optionally
garnish with chopped parsley or coriander for a fresh touch.
Note:
- High-quality
ingredients, particularly mayonnaise and cream, are crucial for authentic
restaurant-level taste.
- Always
maintain hygiene when handling ready-to-eat salads.
·
________________________________________________
Written By: IKRAM SAEED
WhatsApp: +92 302 4226053
·
_______________________________________________
Join our Facebook Group: https://web.facebook.com/share/g/16sefbVWnU/
){kind=link}
0 Comments