Mills Family Farms Cascade Salad
Using Mills Family Farms Wholeaves® Green Cascade Mix®

by Chef Todd Fisher

With Olive Oil Poached Rock Shrimp, Fuji Apple, Candied Walnuts, and Celery Root in a Honey touched Aioli.

(Yield 50) Mills Family Farms Cascade Salad

Ingredients:

4 – Boxes of Mills Family Farms Cascade Lettuce.
1 – Batch Olive Oil Poached Rock Shrimp.
1 – Batch Celery Root
1 – Batch Honey Touched Aioli
1 – Batch Candied Walnuts
10 – Fuji Apples Washed

Olive Oil Poached Rock Shrimp

2 – Quarts olive oil warmed to 250° degrees
5 lbs – Rock Shrimp

In large pot heat olive oil to 250°. Add 2.5lbs rock shrimp and poach slowly for 4 – 6 Minutes until pink and firm. Remove from oil and repeat process with remaining 2.5lbs of Rock Shrimp. Cool on sheet pan in Refrigerator.

Celery Root

5 – Bulbs Celery Root
3 – Lemons cut in half
2 – Quarts Water

Peel celery root and soak in cold water for 5 minutes. Slice on slicer into 1/8” disks. Stack and Julienne with a knife by hand. Place into a large container with water and Lemon Juice. Reserve for Building Salad.

Honey Touched Aioli (Yields 100)

10 – cups Best Food Mayonnaise
3 – Cups Honey
4T – Salt
4T – Pepper (Ground)
1 – Cup white wine Vinegar
4T – Lemon Juice
4T – Chopped Garlic

Mix all ingredients together and using Buerre mixer until thoroughly mixed. Adjust seasoning.

Candied Walnuts

5 – Cups walnut ½’s
2 – Boxes powdered sugar
¼ t – Cayenne pepper

Bring 4 quarts water to a boil, add walnuts and wait until water returns to a boil. Strain off water and let walnuts dry 2 minutes. In large bowl combine sugar and cayenne and walnuts and mix well. Fry nuts until golden Brown in 370° oil. Spread Walnuts on Parchment lined sheets and let cool at room temperature. (Do not refrigerate)

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Mills Family Farms Wholeaves®

Mills Family Farms Cascade Salad Using Mills Family Farms Wholeaves® Green Cascade Mix®

by Chef Todd Fisher

Mills Family Farms Cascade Salad
Using Mills Family Farms Wholeaves® Green Cascade Mix®