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 Salad's Main Appeal
Although the National Restaurant Association predicts an inflation-adjusted one percent decline in industry sales for 2009, it points out that the restaurant industry, representing four percent of the GDP, remains a cornerstone of the economy. Consumers still need to eat, and many rely on professional foodservice for their meals. Menu distinction has never been more important. Interpreting today's trends in exciting, but approachable ways makes good business sense.
Our focus in this issue is on entrée salads. Our team of chefs has developed recipes that offer value, on-trend flavor profiles and menu distinction. Each recipe focuses on flavor first, but also considers textural play and color. “We eat with our eyes first,” says Jeff Basalik, executive corporate chef for the Kraft Culinary Centre. “Nowhere is this more important than in a salad.” |
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| Behind the Recipes |
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Greek-Style Skirt Steak with Grilled Romaine
Mintel Menu Insights, a leading market-research company, names Mediterranean among its top five food trends for 2009. This entrée salad captures the best of the Mediterranean: kalamata olives, sun-dried tomato, and feta cheese. For the protein component, our chefs marinated skirt steak in Kraft Greek Vinaigrette, adding a Mediterranean profile to this inexpensive cut of beef. This salad offers both perceived value and on-trend composition to diners. For a textural contrast, it's served with grilled romaine drizzled with the vinaigrette. |
Greek-Style Skirt Steak with Grilled Romaine |
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Sautéed Scallops with Mixed Bean & Fennel Salad
Again turning to the Mediterranean for inspiration, this salad features the fresh, clean flavors of fennel, tomato, yellow beans, green beans and carrots. Perfect on a menu at a polished-casual restaurant, the salad comes together with the bright flavors of Kraft Sun Dried Tomato Vinaigrette. For a taste of the ocean, sautéed sea scallops match well with this colorful salad. |
Sautéed Scallops with Mixed Bean & Fennel Salad |
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Baby Spinach Salad with Grilled Tuna and Israeli Couscous Salad
Here, our chefs turn their sights toward the Middle East. Israeli couscous, which is toasted pearls of pasta, brings a pleasing chewy texture and buttery flavor to this entrée salad. Kraft Golden Italian Dressing, with its flecks of red pepper and spices, adds a nice sheen to the grilled tuna. |
Baby Spinach Salad with Grilled Tuna and Israeli Couscous Salad |
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Red Snapper and Udon Noodle Salad
This entrée salad responds to the twin mega trends of Pan Asian and seafood with a wonderful flavor combination. While familiar ingredients such as cucumber, celery and spinach keep the dish approachable, green onion, cilantro, mint, edamame, Kraft Signature Oriental Sesame Dressing and udon noodles give it that fantastic Asian profile. |
Red Snapper and Udon Noodle Salad |
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Sautéed Shrimp Salad with Endive & Asparagus
This salad is a symphony of fresh ingredients bursting with wholesomeness and good flavor. Apples, pears, strawberries and oranges mingle with endive, frisée, mint and lemon juice. For protein with contrasting textures and complementing flavors, our chefs added crumbled goat cheese, glazed walnuts and succulent shrimp. Balance between sweet and tart is achieved with Kraft Balsamic Vinaigrette Dressing. |
Sautéed Shrimp Salad with Endive & Asparagus |
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Duck Breast Salad with Country Dijon Vinaigrette
This recipe delivers rustic fare with a European sensibility. Sautéed mushrooms and leeks, fingerling potatoes and lentils share space with baby spinach, red onion, roasted red pepper and carrots, and make a bed for crispy slices of duck breast. Our chefs wanted a rustic dressing to match the ingredients in the salad, so they made a vinaigrette with Grey Poupon Country Dijon Mustard. The dressing stands up beautifully to the heartier ingredients found in the salad. |
Duck Breast Salad with Country Dijon Vinaigrette |
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Chocolate Éclair Tart
Mini desserts are a hot trend that shows no signs of cooling off. They work beautifully as a sweet punctuation to wholesome entrée salads. Diners want to indulge, and the smaller portion allows room for dessert. Simplicity meets decadence in this tart with the marriage of Jell-O Vanilla Pudding & Pie Filling, chocolate ganache and fresh raspberries. |
Chocolate Éclair Tart |
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Chef's Tips:
Entrée salads offer solutions in the cross-utilization of proteins. If you're heavy on shrimp from a dinner special, add shrimp to an entrée salad as a lunch special the next day.
Jeff Basalik
Executive Corporate Chef
Kraft Culinary Centre
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