Salad Station Recipe

Prepare lettuce and components

Wash romaine hearts thoroughly, spin dry, and chop into bite-size pieces. Chill in refrigerator until assembly.

Make or portion dressing

If using prepared Caesar, whisk to loosen. For homemade: whisk together 1 cup olive oil, 1 tbs lemon juice, 1 tsp anchovy paste, 1 tsp Worcestershire sauce, 1 garlic clove minced, 2 tbs grated Parmesan, salt and pepper to taste. Adjust seasoning.

Assemble salad

In a large bowl, add chopped romaine (6 cups). Add 3 tbs Caesar dressing and toss lightly to coat (add more dressing if desired). Sprinkle 3 tbs grated Parmesan and 1 cup croutons on top. Finish with fresh lemon wedges and a crack of black pepper. If using grilled chicken, slice and arrange on top or serve on the side.

Prepare produce

Rinse and dry mixed greens. Slice cucumber into rounds, halve cherry tomatoes, shred carrots, and thinly slice red onion. Crumble cheese and toast sunflower seeds if not pre-toasted.

Make Brix vinaigrette

Whisk together 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 2 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, salt and pepper to taste until emulsified. Reserve 6 tbs for salad; refrigerate remainder.

Assemble salad

In a large chilled bowl combine 6 cups mixed greens, sliced cucumber, 1 cup halved cherry tomatoes, 3 tbs shredded carrots, and 0.25 cup sliced red onion. Toss gently with 6 tbs Brix vinaigrette. Top with 0.5 cup crumbled goat/feta and 0.25 cup toasted sunflower seeds. Serve immediately.

Prepare ingredients

Finely chop romaine (4 cups) and shred red cabbage. Dice seasonal fruit (apple or pear) and roasted beets if using. Slice celery and roughly chop herbs.

Make sherry-mustard vinaigrette

Whisk together 0.5 cup olive oil, 2 tbs sherry vinegar, 1.5 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, salt and pepper to taste. Reserve 6 tbs for salad and chill the rest.

Toss salad

In a large bowl combine chopped romaine, 1 cup shredded red cabbage, 1 cup diced seasonal fruit, 1 cup diced roasted beets (optional), 0.5 cup sliced celery and 2 tbs chopped fresh herbs. Add 0.5 cup toasted walnuts and 0.5 cup crumbled blue cheese if desired. Pour 6 tbs sherry-mustard vinaigrette over salad and chop/toss until evenly coated. Serve immediately to preserve crunch.

Plan the custom components

Choose a base (6 cups greens), up to two proteins (about 12 oz total), two vegetables (about 1.5 cups total), two toppings (about 0.75 cup total) and a dressing (6 tbs for tossing).

Prepare proteins and vegetables

Cook or prepare proteins as appropriate (grill chicken or shrimp, pan-sear tofu), season simply with salt and pepper and slice. Roast or blanch vegetables if specified; otherwise use raw vegetables cleaned and cut to bite-size.

Assemble custom salad

In a large bowl combine base greens, prepared vegetables, proteins, and toppings. Toss with 6 tbs dressing to coat, or serve dressings on the side to let guests finish their salad to taste.

Caesar dressing from scratch (optional)

Combine 1 tsp anchovy paste, 1 minced garlic clove, 1 tsp Worcestershire sauce, 2 tbs lemon juice, 2 tbs grated Parmesan, 1 tsp Dijon mustard, 0.25 tsp salt and pepper to taste. Slowly whisk in 1 cup olive oil until emulsified. Adjust acidity/salt and refrigerate.

Brix Vinaigrette

Combine 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 2 tsp Dijon, 1 tsp honey and 1 minced garlic clove. Whisk until emulsified. Taste and adjust salt/pepper. Keeps refrigerated up to 5 days.

Sherry-Mustard Vinaigrette

Combine 0.5 cup olive oil, 2 tbs sherry vinegar, 1.5 tsp Dijon mustard, 1 tsp honey and 1 minced garlic clove. Whisk until emulsified. Adjust seasoning and refrigerate.

Storage and service notes

Keep greens chilled until service. Store dressings in sealed containers and shake before use. Hold crunchy toppings (croutons, nuts, seeds) separate until just before serving to preserve texture. Provide lemon wedges and freshly ground pepper at the station.