Fired Up Powerful Salad With Marraforni Pizza Oven

Who says salads are boring? With a little creativity and inspiration, these combinations take center stage. We love hearing how our Brick Pizza ovens are used for making much more than a pizza. Restaurants all over the world have been firing-up their Marra Forni ovens to make succulent meat, seafood, poultry, and vegetables that make the perfect complement to salads. Using our Brick ovens for more than pizza makes them invaluable to our clients.

Proteins & Salad Coming Out Of Marraforni Pizza Oven

Our Resident Chef/Instructor Felice Colucci seems to come up with new fired-up creations on a daily basis. He uses cast iron skillets and grill pans to create the perfect sear. The high temperatures of our ovens, as well as the rotator feature, deliver excellent and consistent results. Here are some of our favorite creations using steak, salmon, and chicken with leafy greens:

To make our Seared Steak Salad, Chef Felice prepared the NY strip steak by placing it in a Sous vide at 125 F for 1 ½ Hrs. He then seared in a hot cast iron pan at 700 F for 60 seconds per side in our rotator Pizza oven. He then placed the steak on a bed of romaine lettuce and topped it with cherry tomatoes, roasted red and yellow peppers, red onions, radicchio, radishes, and cucumber.

Salmon Coming Out of Pizza Oven

To make the Savory Salmon Salad, he marinated the salmon the day before in a mixture of olive oil, soy sauce, spicy honey, salt, and black pepper. Then he baked in a hot cast-iron skillet at 700 F for 3 minutes in our rotator pizza oven. He then sliced the salmon and placed it on field greens with dehydrated apple slices, avocado, cherry tomato, red onion, and radish slices.

To make the Grilled Chicken Salad, Chef Felice marinated it the day before with olive oil, oregano, white wine vinegar (very little), salt, and black pepper. He then seared it in a hot skillet at 700 F for 1 minute per side in our rotator oven. He then sliced it thinly and placed it on mixed greens with avocado, cucumber, red onion, cherry tomatoes, and dehydrated apple slices.

Chef Felice topped the salads with a classic honey mustard dressing. Check out our Cooking Versatility Section for more inspiration on what to cook in our ovens other than pizza.

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