X – Large Party Salad Recipe

Wash and dry greens

Wash romaine, baby greens, and iceberg thoroughly in cold water. Use a salad spinner or clean kitchen towels to dry completely to prevent wilting and sogginess.

Chop romaine into bite-sized pieces (roughly 1–1.5 inch). Shred iceberg finely. Combine romaine, baby greens and shredded iceberg in a very large mixing container or in two equally sized containers for easier handling.

Prepare vegetables: halve cherry tomatoes, peel and dice cucumbers, dice red peppers, shred carrots, thinly slice red onion, slice radishes. Place each vegetable in separate bowls to maintain texture and prevent juices from mixing into greens prematurely.

If using frozen corn, thaw and drain. If using fresh, blanch for 1 minute and shock in ice water, then drain. Add corn to the vegetables bowls.

If using grilled chicken: cook breasts seasoned with salt and pepper to an internal temp of 165°F (74°C). Let rest 10 minutes, then dice into 1/2-inch pieces. Keep refrigerated until assembly.

Rinse and drain canned chickpeas. Pat dry. Cooked chickpeas may be lightly seasoned with salt and pepper if desired. Cook or crisp bacon and crumble. Hard-boil eggs: place eggs in a pot, cover with cold water, bring to a simmer for 10 minutes, then transfer to ice bath for 5 minutes, peel and quarter.

Crumble feta and shave Parmesan. Toast sliced almonds in a dry skillet over medium heat until fragrant and slightly golden, 3–5 minutes, stirring constantly. Cool completely. Keep croutons sealed until just before serving to retain crunch.

Chop parsley and chiffonade basil. Store wrapped in a damp paper towel and refrigerated until assembly to keep herbs fresh.

In a large mixing pitcher or bowl, whisk together red wine vinegar, Dijon mustard, honey and minced garlic until smooth. Slowly stream in olive oil while whisking vigorously to emulsify. Add salt and pepper, then adjust seasoning. If dressing is too thick, whisk in water 1–2 tablespoons at a time until desired consistency is reached.

Taste and adjust: add more honey for sweetness, more mustard for tang, or more salt/pepper as needed. Pour dressing into ten 5 oz. (approx. 150 ml) containers, seal and refrigerate. Label with dressing type and date. If providing alternate prepared dressings, portion them into containers to total ten 5 oz. portions (example: 5 cups ranch + 5 cups balsamic = ten 5 oz containers).

If transporting: keep greens, vegetables, proteins, cheeses/crunch, herbs and dressings in separate sealed containers. Keep refrigerated until 30 minutes before serving; keep cold with ice packs during transport.

To assemble buffet-style (recommended for large parties): set large shallow hotel pans or bowls with the mixed greens base first. Arrange vegetables in sections on top of the greens (tomatoes, cucumbers, peppers, carrots, onion, corn, radishes). Add proteins and extras in their own sections (chicken, chickpeas, bacon, eggs). Sprinkle cheeses, almonds and croutons in separate sections so guests can choose. Garnish with chopped parsley and basil.

If pre-tossing (only do if you expect immediate service): in a very large bowl, add greens and a portion of dressing (start with ~2 cups dressing for entire salad and add more to taste), toss gently until evenly coated, then quickly add vegetables and toppings and toss lightly. Transfer to serving pans and top with remaining cheeses, nuts and croutons. Keep remaining dressing on the side in labeled containers.

Provide serving utensils and small plates/bowls. Keep extra dressing chilled and provide 5 oz. containers for guests who want to take dressing home (ten 5 oz. containers are provided).