Washington Deli Office Catering 1990 K St., NW Washington DC 20006 (202)331-3344 Phone (202)331-1937 Fax Send Us an Email

   Thai Beef Salad    (Serves 4)

1 Pound Flank steak, thinly sliced on the bias	1/2 medium red onion, cut into thin wedges
4 cups torn salad greens	½ lb cucumber finely sliced
1 tomato sliced into thin wedges	Romaine or other lettuce

   Citrus-Soy Dressing:

2 tablespoons fresh lime juice	2 tablespoons soy sauce
1 tablespoon sugar	2 teaspoons sesame oil
1 serrano pepper, seeded, finely chopped	1 large clove garlic, minced
2 tablespoons chopped peanuts (optional)	3 tablespoons chopped fresh cilantro
1 ½ Tablespoons fish sauce

    Antipasto Salad    (Serves 4)

1 Pound of meat and cheese ends, cut into strips	½ c blk olives
1/2 c Pepperoncini	½ lb cucumber finely sliced
1 tomato sliced into thin wedges	Romaine or other lettuce

   Italian Dressing:

Oil & Vinegar	Oregano
Basil	S&P

    Santa Fe Salad with Grilled Pork Tenderloin    (Serves 4)

1 Pound Chicken strips, grilled with	4 cups chopped leaf lettuce
½ c black beans, rinsed and drained	½ c corn, drained
1 red peppers cut into strips	1/2 red onion, thinly sliced
4 tablespoons olive oil	2 tablespoons vinegar
1 tablespoon sugar	1/2 teaspoon crushed red pepper flakes
Salt, to taste	Fresh cilantro sprigs

    Chef Salad    (Serves 4, Use Dressing of Choice)

3 slices Bacon	4 cups salad greens
1 Tomato cut in wedges	1 Hard-cooked egg -- sliced
2 ounces Sliced Swiss cheese -- cut in strips	2 ounces sliced cooked ham -- cut in strips
1 cup Toasted croutons

    Seared Tuna Salad    (Serves 4)

1 Pound Fresh Tuna, grilled	4 cups of lettuce greens
1 cucumber sliced	2 scallions, diced
1 carrot, thinly sliced	1 tomato sliced
Toasted Sesame seeds

   Italian Dressing:

Dressing:	Sesame Oil
Oil & Vinegar	Wasabi
Cilantro	Lemon or lime
S&P

    Lemon Artichoke Chicken Salad    (Serves 4)

1# skinless, boneless chicken breast halves	1 c artichokes
Cucmber slices	Carrot slices
2 slices bacon, cooked and crumbled	4 c salad greens

   Dressing:

lemon juice	oil
Salt and freshly ground pepper to taste	Chopped cilantro

Chocolate Chip Cookie Recipe

INGREDIENTS
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)

4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.