🇨🇾 CyprusSalads
🥗 Cyprus Salad
Add the dry mint after the salad dressing
DairySulphitesIngredients
- •50g Lettuce
- •80g White Cabbage
- •50g Cucumber
- •150g Tomato
- •25g Coriander
- •10g Spring Onion
- •40g Feta Cheese
- •40ml Dressing
- •Litre:
- •500ml Olive Oil
- •250ml Red Vinegar
- •15g Salt
Garnish
- •Dry Mint
Equipment
- Chopping Board
- Vegetable Knife
Method
- 1Slice the lettuce and cabbage
- 2Chop the coriander and spring onion
- 3Cut the cucumber and tomato into cubes
- 4Add the crumbed feta
- 5Drizzle the salad dressing over and add the dry mint
Plating
Table Salad Bowl
Notes
- •Add the dry mint after the salad dressing
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
EQUIPMENT NEEDED TO PRODUCE SALAD DRESSINGsalad
SOP 9 · Food Book
Measuring Jug
Large Spoon
Whisk
Squeeze Bottle
1.Pour the Vegetable oil into a sealable container.
2.Add the olive oil.
3.Add OB lemon juice and add the balsamic vinegar.
4.Add the White vinegar.
5.Add salt
6.Mix all the ingredients together well, ensuring that the salt is properly dissolved.
7.Seal and date.
8.Decant into a squeezy bottle for daily use.
400ml Salad oil
250ml Olive oil
150ml OB lemon juice
80ml Balsamic vinegar
120ml OB White vinegar
30g Fine table salt
2400ml Salad oil
1500ml Olive oil
900ml OB lemon juice
480ml Balsamic vinegar
720ml OB White vinegar
180g Fine table salt
1 Litre:
6 Litres:
OcEan BaskEt Salad
DrEsSing
EQUIPMENT NEEDED TO PRODUCE VILLAGE SALADsalad
SOP 9 · Food Book
Chopping board
Cheese knife
Vegetable knife
Container to store the salad mix
1.Place the OB cucumber, green pepper and onion in a new colored table
salad bowl, and mix together.
2.Scatter the olives around the bowl.
3.Scatter the tomatoes over the salad, creating some height. Do NOT line
them up around the bowl.
4.Place the feta in the centre, on top of the salad.
5.Sprinkle the oregano over the top.
6.Place the onion ring on top of the Feta.
7.Drizzle OB Salad dressing over the salad.