Table Salads
Yield: 10 portions
Ingredient Amount
Lettuce, red leaf, washed
and trimmed 10 leaves
Cucumber, European, skin on
ribbon cut (ask chef) 10 slices
Mint sprigs 10 ea.
Thai basil sprig 10 ea.
Cilantro sprigs 10 ea.
Rau Ram 10 ea.
Saw leaf herb 10 ea.
As Service
1. Arrange lettuce leaf on plate.
3. Form herbs into “bouquets” of one sprig each type
4. Wrap each herb bouquet in a cucumber slice and place on lettuce leaf for service.
5. Top lettuce leaf with herb springs and cucumber. Hold chilled for service under moist paper towels.