Chef Salad from New York City Department of Education

Filed Under: Recipes

During Fresh Attitude Week 2019, New York City Department of Education served more fresh fruits and vegetables to encourage students to make healthier choices. Here’s one of the featured salads. This is a high quantity recipe for use in school kitchens that meets USDA standards for school meals.

Chef Salad

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Author: NYC Department of Education
Total Time: 2-4 days
Yield: 48 persons 1x

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Description

Portion Size: 1 each
Garnish: Shredded Carrots, Red Pepper Strips

Ingredients

Scale

3 lb. Turkey Ham, pre-sliced (defrost)
3 lb. Turkey Breast, pre-sliced (defrost)
3 lb. Sliced American Cheese
2 bags Chopped Romaine Lettuce
1 bag Fresh Spinach (wash, drain, de-stem)
5 Cucumbers washed, sliced (peeling optional)
2 1/2 lb. Grape, Cherry or Whole Tomatoes (wash, de-stem)
48 Flat Bread
48 Bowl with Dome Lid, 24 or 32 oz

For Each Salad:

1 Bowl with Dome Lid
8 oz. Romaine/Spinach Mixture (HS: 2 x 8 oz. sp.)
4 sl. Cucumber Half Moons
1/4 cup Grape/Cherry/Whole Tomatoes
1 Deli Meat & Cheese (2 sl. turkey, 2 sl. ham, 2 sl. cheese)
1 Flat Bread (cut into even quarters)

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Instructions

2-3 Days Before Service

Place sealed packs of turkey in refrigerator on bottom shelf to defrost. Make sure to date turkey when it is placed in refrigerator. (SOP / Defrosting Food)

1 Day Before Service

Prepare cucumbers and cherry tomatoes, cover and refrigerate until ready to assemble salads.
Set up station to assemble deli meat & cheese rolls with cutting board, defrosted turkey slices, turkey ham slices, cheese slices and chef knife.
- Deli meat package and cheese should be placed on pans of ice packs to maintain proper
  temperature throughout sandwich production. (SOP/ Controlling Time and Temperature During Food Preparation)
Layer the meat and cheese into stacks of 6 slices each in this order: turkey slice + ham slice + cheese slice and repeat with turkey slice + ham slice + cheese slice.
Roll each stack and slice each roll 4 times to create a pinwheel. Cover and store in refrigerator until ready to assemble salads.
Set up station to assemble salads with clear hinged containers, lettuce/spinach mixture, cucumbers, tomatoes, deli meat & cheese pinwheels.
Place lettuce/spinach mixture on bottom of clear hinged container, top with cucumbers and tomatoes and top off with deli meat & cheese pinwheels.
Close containers, place on sheet pans and store in refrigerator overnight.

Day of Service

Cut each Flat Bread into 4 equal pieces. Place the 4 pieces evenly on top of the lettuce.
Hold and serve salads at 40°F or below throughout service by placing them in a single layer on pans of ice packs. (SOP/ Holding Food at Safe Temperatures)