Hotel Management

Salad Recipes

Waldorf Salad

            Waldorf salad was created at New York’s Waldorf-Astoria Hotel in the 1896, not by a chef but by a captain Oscar Tschirky for the opening of a hotel, it was an instant success.

Recipe card no.           01

Preparation time          08 min

No of servings             04

Service ware                Platter/plate

Walnuts 100gm
Mayonnaise sauce 100gm
Apple 300gm
Celery (steams only) 25gm
Salt To taste
Pepper 05gm
Red cherry/currants 15gm (for garnish)






Method of Preparation:

  1. Extract the endosperm of walnuts
  2. Dice cut the apple (with skin for color ambiance)
  3. Chop the celery
  4. Prepare the mayonnaise sauce
  5. Bind all ingredients with mayonnaise sauce
  6. Seasoning with salt and pepper
  7. Serve on the bed of lettuce and garnish with red cherries or currants.




Coleslaw Salad

            The word coleslaw comes from the Dutch term “Koolsla” which means “cool cabbage” the term coleslaw is a late 19th century world.

Recipe card no.           02

Preparation time          08 min

No of servings             04

Service ware                Salad Plate/platter

Carrots 150gm
Cabbage 150gm
Mayonnaise sauce 100gm
Salt & pepper To taste

Method of Preparation:

  1. Cut carrot and cabbage into julienne.
  2. Bind with mayonnaise sauce.
  3. Season with salt and pepper.
  4. Serve chilled on the bed of lettuce.
  5. Garnish with Parsley.

Russian Salad

            As the name suggests the salad is originated in Russia by using all seasonal vegetables. The recent modification have brought up some additions of fruit varieties and eggs.

Recipe card no.           03

Preparation time          08 min

No of servings             04

Service ware                Bowl/ Platter

Carrots 50gm
Potatoes 50gm
Cream 100ml
Green beans 50gm
Green peas 25gm
Mayonnaise sauce 100ml
Salt To taste
Pepper 10gm

Method of Preparation:

  1. Wash and cut carrots, potatoes and green beans.
  2. Blanch the vegetables in salted water, drain and cool.
  3. Bind the vegetables with the mayonnaise sauce.
  4. Add cream and mix properly.
  5. Season with salt and pepper.
  6. Serve cold on the bed of lettuce.

Note: vegetables should be boiled one by one (potato-carrot-beans-green peas)



Chicken Hawaiian Salad

            Hawaiian is the French term signifying pineapple. This salad has its name from the region Hawaii from where it is originated and the ingredients used here is pineapple.

Recipe card no.           04

Preparation time          08 min

No of servings             04

Service ware                Bowl/ Platter

Diced & boiled chicken breast 400gm
Diced pineapple 150gm
Mayonnaise sauce 100gm
Fresh cream 30ml
Salt & pepper To taste
Parsley bunch For garnish

Method of Preparation:

  1. Prepare mayonnaise sauce (see mayonnaise recipe).
  2. Mix mayonnaise with fresh cream.
  3. Now combine chicken and the pineapple together in sauce.
  4. Check for seasoning.
  5. Serve in a bowl or platter well garnished with parsley.



Salad Nicoise

            Nicoise is a descriptive term for dishes served with particular foods used by the chefs of the city of Nice, in the south of France.

Recipe card no.           05

Preparation time          20 min

No of servings             04

Service ware                Salad bowl

Iceberg lettuce 250gm
Hard boiled eggs 2 no.
Black olive 8pcs
French beans 75gm
Anchovy fillets/Tuna 100gm
Potatoes 75gm
Artichoke hearts 75gm
Garlic vinaigrette dressing

(Vinaigrette dressing + chopped garlic)


Method of Preparation:

  1. Wash green beans, cut into diamond shape and blanch.
  2. Wash potatoes cut into ¼ inches dice and boil.
  3. Cool potatoes, beans and keep aside.
  4. Arrange boiled eggs, olives, green beans, potatoes and anchovy fillet/tuna in a salad bowl.
  5. Pour garlic vinaigrette dressing over the mixture and toss properly.
  6. Serve the salad in a bowl or platter.

Salad and Types (Prev Lesson)
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