Lawrence Weiss CCC, CCE
Chef/Instructor / Western Suffolk BOCES
Salad / Side Dish Entry

Thai Salad w/ Julienne Duck Breast
Yield: 64 Salads
         4 lbs.         Duck Breast, Roasted, Julienned
    32 heads    Baby Escarole
    64 ea.      Cherry Tomato, cut in half
    32 cup          Peanuts, roasted, unsalted
    1 gallon    Thai Peanut Dressing  (see below)

Method (for one salad)

•   Using a chilled 7-inch plate, arrange a half head of baby escarole cut into bite size pieces and 
the cherry tomato.  
•   Sprinkle 1 oz. Duck Breast loosely over the top of the greens.
•   Drizzle 2 oz. dressing over the salad.  Top with 1/3 cup of peanuts.

Thai Peanut Dressing
Yield: 1 gallon

3 oz.           Shallots
1 ½ oz.     Oil, blended
5 cups      Peanut Butter
1 can       Coconut Milk (13.5 oz)
1 cup       Lemon Juice
1 cup       Soy Sauce
4 cups          Water
4 oz.       Brown Sugar
6 tbsp.     Asian Chili Paste
1 cup       Cilantro, fresh, rough chopped, washed
1 tbsp.     Chinese Five-Spice Powder

Method

•   Place all ingredients in a bowl.  Blend together using an immersion blender until smooth.  
•   The dressing will stay for 5 days under refrigeration.