YIELD: 40 short cakes 2 cups romaine lettuce 2 cups Boston lettuce 2 cups curly endive 1/4 bunch watercress 4 slices bacon 2 medium ripe avocados 4, 4 oz. grilled chicken breasts 1 large tomato 1 medium cucumber, peeled and seeded 2 each hard-boiled eggs 8 oz. blue cheese Wash and dry all the leafy items and shred 1/4 in. Dice all other items 1/4 in. Make a mold from an empty can opened at each end or some other suitable item. Place the mold on a chilled plate and fill with the ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.