The document provides recipes for 16 different salad and vegetable side dish recipes. It includes ingredients lists and preparation instructions for beetroot salad, tossed salad, coleslaw, Waldorf salad, vegetable bouquet, green salad, Russian salad, salad Nicoise, green beans with butter, spinach with butter, ratatouille, zucchini Provençal, carrot Vichy, vegetable cutlets, cauliflower au gratin, and layered vegetable pie. The recipes require common vegetables like lettuce, tomatoes, carrots, and cauliflower as well as ingredients like oil, vinegar, butter, and cheese.

1. 1
SALAD DE BETTERAVE
METHOD:
PRE-PREPARATION:
1. Wash the beetroot & boil in plenty of water till tender.
2. Add salt & (white) vinegar to the water while boiling the beet root.
3. Peel & chop onions. Peel & crush the garlic, chop dill leaves finely.
PREPARATION:
1. Cool the beetroot, peel & cut into dices.
2. Combine the remaining ingredients in a small jar.
3. Shake well to form an emulsion.
4. Pour over the beetroot & allow chilling before serving.
5. Serve neatly garnished on a bed of lettuce leaves.
INGREDIENTS QNT.
1. Beetroot 200gm.
2. Oil 60ml.
3. Vinegar 20ml.
4. Salt 7gm.
5. Pepper powder a pinch
6. Dill leaves few drops
7. Sugar 1 tbsp.
8. Mustard 1tsp.
9. Garlic 20gm.
10.Onions chopped 50gm.
11. Lettuce Leaves ¼ Bunch.

2. 2
TOSSED SALAD
METHOD:
1. Wash & prepare vegetables. Break lettuce & cut radish into flowers.
2. Cut tomatoes in wedges. Dice all vegetables.
3. Combine together prepared vegetables in a bowl.
4. Pour French dressing over vegetables just before service & gently mix
or toss. Arrange neatly in a salad bowl on a bed of lettuce leaves
INGREDIENTS QNT.
1. Lettuce 1bunch.
2. Tomatoes 225gm.
3. Carrots 115gm.
4. Red radish 115gm.
5. French dressing 30-100.
6. Olive / salad oil 10ml.
7. Vinegar 20ml.
8. Salt 2gm.
9. White pepper powder 2gm.
10.Mustard paste 2gm.
11.Sugar 2gm.
12.Cucumber 100gm.
13.Spring onion 1bunch.

3. 3
COLESLAW WITH LEMON DRESSING
METHOD:
1. Shred the cabbage very finely.
2. Cut juliennes of capsicum & carrot.
3. Slice onions (very thin).
4. Make a lemon dressing. Mix all the vegetables together.
5. Dress it with the dressing.
6. Decorate the salad neatly & serve chilled, on a bed of lettuce leaves.
.
INGREDIENTS QNT.
1. Cabbage 225gm.
2. Capsicum 100gm.
3. Onions 150gm.
4. Lemon 1no.
5. Carrots 50gm.
6. Salad oil 20ml.
7. Mustard paste 2gm.
8. Salad/Lettuce leaves ½ bh.
9. White pepper 2gm.
10.Sugar (optional) 1gm.

4. 4
Waldorf salad
Method:
1. Dice apples & celery. Sprinkle limejuice to prevent discoloration.
2. Just before service add walnuts & mix with mayonnaise.
3. Serve on crisp lettuce leaves & garnish with cherries, and finely
chopped celery and walnuts.
INGREDIENTS QNT.
1. Apple ½ kg.
2. Celery 2bunches
3. Walnut 100gm
4. Mayonnaise 200gm
5. .
6. Lime 1no.
7. Cherry 1no.
8. Glazed lettuce 1bunch.

5. 5
BOUQUETIERE DE LEGUMES
METHOD:
1. Peel & cut carrots, white radish, potatoes into batons.
2. String & cut French beans into 5cm. Long pieces.
3. Cut cauliflower into florets.
4. Boil vegetables in salted water till al dente & drain & refresh.
5. Sauté vegetables in butter, sprinkle salt & pepper & serve hot neatly
arranged.
INGREDIENTS QNT.
1. Carrots 100gm.
2. Potatoes 100gm.
3. French beans 50gm.
4. Cauliflower 200gm.
5. White radish 50gm.
6. Salt 10gm.
7. White pepper 5gm.
8. Butter 15gm.
9. Peas 100gm.
STANDARD:
Neatly cut batons of vegetables cooked al dente served piping hot, sautéed in
butter adequately seasoned & neatly arranged on the plate.

6. 6
SALAD VERTE
METHOD:
1. Shred cabbage finely, remove seeds from capsicum & chop it finely.
2. Chop onions & garlic finely.
3. Mix all the ingredients together, (including the dressing) an hour
before serving.
INGREDIENTS QNT.
1. Cabbage 225gm.
2. Capsicum 50gm.
3. Onion` 50gm.
4. Salad oil 60ml.
5. Vinegar 20ml.
6. Salt 5gm.
7. Garlic 1-2flakes
8. Lettuce 1bunch

7. 7
RUSSIAN SALAD
METHOD:
1. Peel potatoes, turnips & carrots. Cut them into dices & boil
separately in salted water.(al dente)
2. Shell the peas, string French beans cut them into 1 cm lozenges.
Boil till cooked.(al dente and bright green in colour)
3. Cool all the vegetables and mix with mayonnaise sauce.
4. Arrange neatly on a bed of lettuce leaves.
5. Decorate with sliced hardboiled egg & wedges of tomato.
INGREDIENTS QNT.
1. Potatoes 150gm.
2. Carrots 115gm.
3. Turnips 55gm.
4. Green peas 115gm.
5. French beans 55gm.
6. Hardboiled egg 1no.
7. Lettuce ½
8. Tomato 1no.
9. Mayonnaise sauce 150ml.

8. 8
SALAD NICOISE
METHOD :
PRE-PREPARATION :
1. String the beans & cut into lozenge shape.
2. Peel; & dice potatoes.
3. Cut tomatoes into ¼ & discard the pulp.
4. Shell the egg & cut into quarter.
PREPARATION :
1. Boil beans & potatoes separately until cooked, drain and refresh,
chill along with tomatoes & stuffed olives.
2. Toss the salad in vinaigrette dressing. Arrange neatly in a salad
plate, garnish with quarter of hard-boiled eggs & anchovy fillets.
Serve chilled (tuna fish can be added as an option)
INGREDIENTS QNT.
1. French beans 200gm.
2. Potatoes 60gm.
3. Cherry tomatoes 60gm.
4. Stuffed olives 4no.
5. Vinaigrette 30ml.
6. Hard boiled egg 1no.
7. Anchovy fillets 4no.
8. Tuna fish 20gm.

9. 9
HARICOTS VERTS AU BEURRE
METHOD :
1. Boil just enough water to cover the beans.
2. Wash, string & slice beans diagonally (lozenge).
3. Add beans to boiling salted water. Cook till tender.
4. Drain & save liquid for soup or stock.
5. Melt butter & toss the beans in butter.
INGREDIENTS QNT.
1. French beans 450gm.
2. Butter 30gm.
3. Salt to taste.
STANDARD:
Neatly cut lozenges of French beans, cooked al dente in salted water.
Serve hot tossed in butter.

10. 10
SPINACH AU BEURRE
METHOD:
1. Wash spinach well.
2. Put in a pan with salt. Bring to a boil quickly. Reduce heat & let it
cook.
3. Add a little water if necessary.
4. When cooked, remove, chop finely add melted butter. Mix & serve
hot.
OR
1. Wash spinach well.
2. Blanch spinach till done in boiling salted water.
3. Drain, refresh & squeeze out excess water.
4. Chop finely; add melted butter, season with salt.
5. Serve hot.
INGREDIENTS QNT.
1. Spinach 450gm.
2. Butter 30gm.
3. Salt to taste.
STANDARD:
Bright green in color (not overcooked) adequately seasoned & tossed in
butter. Serve hot, neatly molded.

11. 11
RATATOUILLE
METHOD:
PRE-PREPARATION:
1. Prepare the vegetables, cut into even sized dices.
2. Cut & crush garlic & concuss tomatoes.
3. Blanch capsicum & par boil the marrow & aubergines.
PREPARATION:
1. Heat oil, sauté garlic & onions. Add in the aubergines & marrow,
saute lightly.
2. Add concussed vegetables & cook.
3. Add capsicum, wine & oil. Season it & remove from fire.
PRESENTATION:
Reheat. Transfer to an entrée dish. Serve with slices of fried bread.
INGREDIENTS QNT.
1. Aubergines /Brinjals. 60gm.
2. Capsicum 30gm.
3. Tomatoes 150gm.
4. Veg marrow 60gm.
5. Olive oil 2 tsp.
6. Garlic 6-8flakes.
7. Salt to taste
8. White pepper a pinch.
9. Tomato puree 1 tsp.
10.Onions 60gm.
11.White wine 20ml.
12.Bread slices 4 no.
STANDARD:
Neatly cut dices of vegetables. Cooked al Dente. Tossed & coated with a
garlic flavored tomato concass. Adequately seasoned ^& served
surrounded by triangles of bread fried to golden brown.(dents de loups)

12. 12
COURGE PROVENCALE
METHOD:
1. Peel the marrow, remove the seeds & cut into 2.5 cm. Square
pieces (dices).
2. Cook the chopped onion & garlic in the oil in a sauté pan for 2-3
minutes without coloring.
3. Add the marrow, season with salt, pepper & sugar.
4. Add the tomato puree & concass (roughly chopped) tomatoes.
5. Cover with a lid; cook gently in the oven or on the side of a stove
until tender for approximately one hour.
6. Sprinkle chopped parsley & serve in a vegetable dish.
INGREDIENTS QNT.
1. Veg Marrow (Doodhi) 500gm.
2. Onions 60gm.
3. Garlic 1flake.
4. Oil 50ml.
5. Tomatoes 450gm.
6. Parsley ¼ bunch.
7. Salt 5gm.
8. Pepper 2gm.
9. Sugar 5gm.
10.Tomato puree (optional) 20ml.

13. 13
CARROT VICHY
METHOD:
1. Wash scrape/peel & dice carrots or cut into roundels.
2. Cook together carrots, sugar, butter & salt with enough water to
cook carrots.
3. When all the liquid has evaporated & carrots are tender remove
from fire.
4. Dish out, garnish with chopped parsley. Serve hot.
INGREDIENTS QNT.
1. Carrots 225gm.
2. Sugar 10gm.
3. Butter 15gm.
4. Salt 10gm.
5. Parsley 1sprig

14. 14
VEGETABLE CUTLETS
METHOD:
1. Boil & mash potatoes.
2. Boil & chop carrots & peas (or grate & sauté carrots & mashed,
cooked peas).
3. Chop onions, celery & capsicum fine.
4. Mix all the mashed vegetables with mashed potatoes. Add
limejuice, pepper & salt.
5. Shape into cutlets. Dip in flour then in egg wash & breadcrumbs
& deep fry.
6. Serve hot with tomato sauce.
NOTE:
To make the cutlets in the Indian style, instead of celery & capsicum use
green chilies & ginger (garlic optional). Add 1gm.of garam masala
powder along with salt & pepper.
INGREDIENTS QNT.
1. Potatoes 450gm.
2. Carrots 115gm.
3. Peas 115gm.
4. Onions 55gm.
5. Celery 1stk.
6. Capsicum 15gm.
7. Lime 1no.
8. White pepper 2gm.
9. Egg 1mno.
10.Breadcrumbs 55gm.
11.Fat 30g.
12.Refined flour 15gm.
13.Salt 5gm.

15. 15
CAULIFLOWER AU GRATIN
Method:
1. Wash & boil cauliflower in salted a water.
2. Make a white sauce with flour, butter & milk.
3. Add seasoning & ¾ of the cheese.
4. Put the cauliflower on a greased pan. Mix with some mornay sauce.
5. Pour the remaining sauce over the cauliflower, which is arranged in a
pie dish. Sprinkle cheese & brown under salamander, or baking in the
oven.
INGREDIENTS QNT.
1. Cauliflower 225gm.
2. Cheese 50gm.
3. Refined flour 30gm.
4. Butter 30gm.
5. Pepper 5gm.
6. Salt 5gm.
7. Milk 300ml.

16. 16
SANFAINA VERDURAS
METHOD:
1. Parboil potatoes.
2. Peel & cut into roundels.
3. Slice tomatoes & onions.
4. Remove seeds from capsicum & slice.
5. Heat oil. Fry each vegetable separately
6. Arrange in layers in a pie dish. Pour some tomato sauce or vegetable
stock over.
7. Bake in a moderate oven for 10-15 minutes.
INGREDIENTS QNT.
1. Potatoes 450gm.
2. Aubergines/ Brinjals. 115gm.
3. Tomatoes 450gm.
4. Onion 225gm.
5. Capsicum 55gm.
6. Oil 30-50ml.
7. Salt 10gm.
8. Tomato sauce
9. Vegetable stock