Market Table from Fogo de Chao features an abundant selection of fresh garden vegetables, crisp greens, and vibrant seasonal fruits, artfully presented in a colorful, inviting display that highlights both freshness and variety.
Equipments
- Salad bar table or buffet station
- Refrigerated display case
- Glass sneeze guard
- Serving tongs
- Serving spoons
- Chilled salad bowls or platters
- Produce washing sink
- Vegetable/fruit prep knives
- Cutting boards
- Food storage containers
- Tray stands
- Serving trays
- Chiller bins or ice pans
- Garnish tools
- Food label holders
- Decorative serving stands
Ingredients
- Romaine lettuce
- Spring mix greens
- Arugula
- Spinach
- Cherry tomatoes
- Cucumber
- Shredded carrots
- Red bell peppers
- Yellow bell peppers
- Broccoli florets
- Cauliflower florets
- Sugar snap peas
- Shaved red onion
- Radishes
- Hearts of palm
- Artichoke hearts
- Roasted beets
- Asparagus spears
- Zucchini ribbons
- Fresh mozzarella balls
- Parmesan cheese
- Crumbled feta cheese
- Prosciutto
- Smoked salmon
- Marinated olives
- Pickled onions
- Pepperoncini
- Sun-dried tomatoes
- Quinoa
- Black beans
- Chickpeas
- Sweet corn
- Pineapple
- Watermelon
- Cantaloupe
- Honeydew
- Strawberries
- Blueberries
- Grapes
- Sliced avocado
- Basil leaves
- Fresh mint
- Extra-virgin olive oil
- Balsamic vinegar
- Red wine vinegar
- Lemon wedges
- Freshly ground black pepper
- Sea salt
Selecting ingredients for your Market Table salad bar requires attention to freshness and variety, focusing on crisp greens like romaine lettuce, spring mix, and arugula combined with seasonal vegetables such as cherry tomatoes, bell peppers, and shaved red onions. Incorporate a balance of textures and flavors by including roasted beets, zucchini ribbons, and fresh mozzarella balls alongside proteins like prosciutto, smoked salmon, and marinated olives. Fresh herbs like basil and mint enhance the overall taste profile, while dressings featuring extra-virgin olive oil, balsamic vinegar, and lemon wedges add brightness to each dish. Proper storage and presentation in refrigerated display cases with sneeze guards ensure food safety and maintain ingredient quality throughout service. You can recreate the vibrant and inviting experience of the Market Table from Fogo de Chao by carefully combining these fresh, colorful components on your own copycat menu.
Instructions
- Instructions:
- Wash and thoroughly dry all produce.
- Prepare and cut vegetables, fruits, and garnishes as specified.
- Arrange all ingredients in food storage containers or platters.
- Set up the salad bar table or buffet station in the designated area.
- Install the glass sneeze guard over the display.
- Position chiller bins or ice pans to keep ingredients cold.
- Place serving trays or bowls on decorative stands for elevation and presentation.
- Transfer prepared ingredients to chilled bowls or platters.
- Arrange ingredients attractively, grouping similar items together and alternating colors for visual appeal.
- Fill food label holders and assign labels to each ingredient.
- Set out serving tongs and spoons with each item.
- Place tray stands for used trays and bowls.
- Provide extra-virgin olive oil, balsamic vinegar, red wine vinegar, sea salt, black pepper, and lemon wedges in accessible condiment containers.
- Add finishing touches using basil leaves, fresh mint, and other garnish tools.
- Regularly monitor and replenish ingredients as needed during service.
- Maintain cleanliness and organization of the display at all times.
Substitution
When creating a Market Table from Fogo de Chao copycat menu, you can substitute fresh mozzarella balls with burrata for a creamier texture or use goat cheese instead of feta to introduce a tangier flavor. If fresh produce like asparagus spears or sugar snap peas are out of season, steamed green beans or blanched snap peas work well as alternatives while maintaining a crisp bite. For proteins, smoked salmon can be replaced with grilled chicken strips or roasted turkey to accommodate different dietary preferences without compromising protein content. Use chilled glass or acrylic sneeze guards to protect ingredients while keeping the presentation visually appealing in your salad bar setup. Your choice of vinegars can vary, using apple cider vinegar or sherry vinegar in place of balsamic or red wine vinegar to offer a different acidity note that complements your fresh fruits and vegetables.
Tips
Ensure you wash and thoroughly dry all produce before prepping to maintain freshness and prevent sogginess. Keep ingredients chilled using chiller bins or ice pans beneath salad bowls to prevent spoilage and maintain food safety. When arranging the Market Table, group similar items like romaine lettuce and spring mix together and alternate colors such as red bell peppers with yellow bell peppers for visual appeal. You should label each ingredient clearly and provide serving utensils to avoid cross-contamination and enhance the guest experience.
Nutritions
The Market Table from Fogo de Chao offers a nutrient-rich assortment of fresh garden vegetables, crisp greens, and vibrant seasonal fruits that provide ample vitamins, minerals, and dietary fiber essential for your health. Ingredients like romaine lettuce, spinach, and broccoli are high in antioxidants and vitamin C, while fruits such as strawberries, blueberries, and cantaloupe add natural sweetness along with powerful phytonutrients and hydration. The inclusion of protein-rich options like smoked salmon, prosciutto, chickpeas, and quinoa supports muscle health and sustained energy levels. Healthy fats from avocado and extra-virgin olive oil contribute to improved heart health and nutrient absorption, making this display a balanced choice for a wholesome meal.
Storage
To keep your Market Table ingredients fresh, store leafy greens like romaine, spinach, and arugula in airtight containers lined with paper towels inside a refrigerated display case set at 34-40degF. Fruits such as berries, grapes, and melons should be chilled separately in perforated containers to prevent moisture buildup, while proteins like smoked salmon and prosciutto require tightly sealed packaging to avoid cross-contamination. Regularly check and replenish ice pans or chiller bins beneath platters to maintain consistent cooling throughout service.
Variation or Alternatives
You can vary the vegetable selection by incorporating seasonal options like roasted sweet potatoes or grilled zucchini for added warmth and texture. Consider swapping out traditional greens with kale or watercress to introduce different flavors and nutritional profiles. Instead of standard vinaigrettes, create a citrus herb dressing using fresh lemon juice, mint, and basil to brighten the salad bar offerings. For protein alternatives, replace smoked salmon with grilled chicken strips or marinated tofu to cater to diverse dietary preferences.
Allergies
This Market Table from Fogo de Chao contains common allergens such as dairy from fresh mozzarella, Parmesan, and feta cheeses, as well as seafood from smoked salmon and cured meats like prosciutto. If you have allergies to nightshades, ingredients like cherry tomatoes and red and yellow bell peppers may also cause reactions. Be mindful of legume allergies, as black beans and chickpeas are included in the mix, which could affect your dietary restrictions.
Why this recipe?
The Market Table menu at Fogo de Chao is popular for its fresh, vibrant selection of seasonal salads, artisanal cheeses, house-made charcuterie, and market vegetables, offering a balanced and customizable dining experience. Its emphasis on locally sourced ingredients and authentic Brazilian flavors creates a unique and satisfying meal that appeals to health-conscious and gourmet diners alike. You can recreate this diverse spread at home to enjoy a sophisticated, restaurant-quality meal that highlights quality ingredients and vibrant taste profiles. Trying the copycat Market Table menu allows you to bring the essence of Fogo de Chao's upscale Brazilian dining into your own kitchen.