Ensalada de rösti con salmón ahumado

1. Fill a 6″ stainless steel hotel pan with ice water. Bring a large braising pan of salted water to a boil. Slowly lower the eggs into the pan. Keep the water at a boil. To soft boil, cook 6½ minutes. Immediately place the eggs in ice water until completely cool. Carefully peel, taking care not to break the whites. Place in a storage container. Cover, label, date and refrigerate until needed.

2. Roll the salmon up widthwise into cylinders. Place in a storage container. Cover, label, date and refrigerate until needed.

Para prepararlo a la carta:

1. Place 3 oz. of greens and herbs salad blend and 1 oz. each of cucumbers and radishes in a chilled stainless steel mixing bowl. Season with salt and pepper. Toss together until blended. Mound on a chilled serving plate.

2. Drizzle 1½ oz. of green goddess dressing over the salad mixture. Space 3 oz. of rolled salmon around the middle portion of the salad. Space the 5 croutons around the bottom of the salad on the plate.

3. Slice a warm soft-boiled egg in half lengthwise. Quickly pull the egg apart. Turn the egg yolk side up. Place the 2 halves side by side on the top center of the salad.