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Unformatted text preview: 4:00 40 deg F Prep spinach, eggs, mushrooms, red onion. Arrange on salad plates and hold in salad refrigerator for service. 4:45 Cube bread for croutons. Toss in olive oil and season with salt, pepper, and garlic powder. Toast in oven on a sheet pan until golden brown. Set aside for service. 5:00 165 deg F For vinaigrette: render bacon. Remove the diced bacon and reserve. 5:15 Add the shallots and the garlic to the bacon fat and sweat. 5:25 Blend in brown sugar to melt. Whisk in the cider vinegar, and then the oil. 5:35 140 deg F Season to taste with salt and pepper. Portion into 2 ounce ramekins. Keep warm for service 6:05 At time of service, portion croutons onto salads, and place warm dressing on plates. Virginia Nolan MLA Meal 5...
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- Fall '11