Roasted Milanese Salad

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
24

Potatoes tossed and roasted with artichoke hearts, carrots, red peppers and zucchini, paired with a lemon/chicken broth, is served over a bed of mixed baby greens.

Ingredients

1⁄2 cup olive oil
1⁄3 cup garlic, minced
2 tbsp. salt
8 lb. small red potatoes, sliced 3⁄8-in. thick
4 lb. carrots, sliced 3⁄8-in. thick on the bias
1 qt. artichoke canned hearts, drained, quartered
2 1⁄2 qt. red bell peppers, large dice
1 1⁄2 qt. zucchini, sliced 1⁄2-in. thick
1 1⁄2 cups lemon juice
2 tbsp. lemon rind
1 1⁄2 cups chicken stock
1 qt. olives, whole
1 cup basil, minced
1⁄4 cup oregano
1 1⁄2 gal. mixed baby greens

Steps

1. In a bowl, whisk together olive oil, garlic and salt.

2. Place potatoes in a shallow pan and toss with half the oil mixture. Roast at 500° F. for 15 min. Add carrot, artichokes and remaining oil; toss. Continue roasting 15 min. Stir in peppers and zucchini and roast another 10 min. or until vegetables are tender and lightly browned.

3. In a bowl, whisk together juice, rind and broth. Pour over vegetable mixture and toss with olives, basil and oregano. Serve over greens.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources