Preset/served Salads Recipe

Prep vegetables

Wash and thoroughly dry mixed salad greens in a salad spinner. Halve cherry tomatoes, thinly slice cucumber and red onion, and shred carrots. Place each prepared component in separate bowls and refrigerate until assembly.

Assemble salad for buffet service

In a large shallow serving pan (hotel pan or platter) arrange the mixed greens as the base. Evenly distribute halved cherry tomatoes, cucumber slices, shredded carrots, and thin red onion over the greens. Sprinkle crumbled feta and toasted sliced almonds over the top. Season lightly with 1 tsp salt and 1/2 tsp black pepper.

Dress & hold

Reserve vinaigrette on the side in a pouring container. For preset/served buffet, lightly toss individual portions when plating or offer dressing on the side so guests can serve themselves. If pre-dressing for short service (under 30 minutes), drizzle up to 1 cup lemon vinaigrette over the entire pan and toss gently; store chilled and use within 1 hour to avoid limp greens.

Prep romaine

Wash and spin-dry Romaine hearts. Chop into 1–1.5 inch pieces and dry thoroughly to keep crispness. Chill until assembly.

Make Caesar dressing

In a bowl whisk together 1/2 cup mayonnaise, 2 tsp anchovy paste (optional), 1 tsp Worcestershire sauce, 1 tsp minced garlic, 2 tbsp fresh lemon juice, and 1/4 cup freshly grated Parmesan. Slowly stream in 1/4 cup extra-virgin olive oil while whisking until emulsified. Season with salt and black pepper to taste. This yields roughly 1 to 1.25 cups; adjust to reach 1.5 cups if you prefer a wetter presentation.

Assemble for buffet

Place chopped Romaine in a shallow hotel pan. Pour Caesar dressing into a side container for guest service or toss lightly with 1 to 1.5 cups dressing just before service. Top with grated Parmesan and scatter garlic croutons on top or place them in a separate bowl to maintain crunch. Provide lemon wedges alongside.

Cook and cool grains

Cook farro or couscous according to package directions. Spread on a sheet pan to cool quickly and fluff with a fork. Chill until room temperature or cold before mixing with vegetables to avoid wilting.

Combine salad components

In a large bowl combine 6 cups cooled cooked grains, 1.5 cups diced cucumber, 1.5 cups halved cherry tomatoes, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, 1 cup crumbled feta, and 3/4 cup chopped parsley. Add 2 tbsp capers if using.

Dress and finish

Add 3/4 cup lemon-oregano vinaigrette to the grain mixture and toss to combine. Season with 1 tsp kosher salt and 1/2 tsp black pepper; adjust to taste. Transfer to serving pans and garnish with extra parsley and a light sprinkle of feta. Keep chilled and serve cold; vinaigrette can be held on the side if service will be prolonged.

Lemon Vinaigrette (for Mixed Greens)

In a jar or bowl whisk together 1/4 cup fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 cup extra-virgin olive oil, 1 tsp minced garlic, and salt and pepper to taste. Shake or whisk until emulsified. Yields about 1 cup. Store chilled in a covered container up to 3 days.

Red Wine / Lemon-Oregano Vinaigrette (for Mediterranean Grain Salad)

Whisk 1/4 cup red wine vinegar with 1/4 cup extra-virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp dried oregano (or 1 tbsp fresh), 1 tsp honey, 1 tsp minced garlic, and salt and pepper to taste. Adjust acidity with additional olive oil if needed. Yields roughly 3/4 cup. Chill until needed.

Finish & service notes

Portion dressings into squeeze bottles or small pour pitchers for service. Keep cold dressings on ice during buffet. Label pans with salad name and common allergens (dairy, nuts, gluten if croutons/grains). For preset/served presentations keep croutons and almonds separate until just before service to preserve texture. Plan dressing-to-salad ratios so guests can control moisture; typically 2–3 tbsp dressing per individual portion.