Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Salade Russe with Shrimp

Name: Salade Russe with Shrimp
Cuisine: American
Ingredients: 8 Cooked, peeled 31–35 ct. shrimp; 1 fl oz (30 mL) Mayonnaise, in pastry bag with medium star tip; 1 oz (30 g) Micro greens of choice, or shredded romaine hearts; 1 Molded Salade Russe

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Molded Salade Russe
1 oz (30 g) Micro greens of choice, or shredded romaine he

Americas
United States
Main course

Method

Procedure

Plating

Invert the salade Russe, in its form, in the center of a cool 10-in. (25-cm) plate. Unmold as directed in