SALADS AND DRESSINGS

SALADS ON THE MENU

• Appetizer Salads• Good lead in for more substantial foods• Easy way to keep diners satisfied while

main course is being prepared• Main Course Salad• Gaining in popularity • Cooked chicken or seafood, for example,

is added to greens for a lighter entrée.• Can have hot and cold elements on the

same plate.

TYPES OF SALADS – SIMPLE SALAD

• Greens and various raw vegetables• Mixture of flavors,

colors, and textures

COMPOSED OR PLATED SALAD

• Assembled in a particular arrangement• Base – usually a bed

of lettuce as a backdrop• Body – main

ingredient• Dressing• Garnish

BOUND AND MARINATED SALADS

• Any combination of complementary ingredients – vegetables, meats, pasta, seafood, cheese, grains• Mixed with a thick

mayonnaise = bound• Mixed with a

vinaigrette = marinated

COMMON SALAD GREENS

• Iceberg Lettuce• Most popular• Long shelf life• Mild, sweet flavor

COMMON SALAD GREENS

• Romaine Lettuce• Crisp and sturdy• Elongated shape

COMMON SALAD GREENS

• Escarole (Broad Leaf Endive)• Loose• Relatively crisp• Flat leaves, curly

edges• Slight bitter flavor

COMMON SALAD GREENS

• Curly Endive (Curly Chicory)• Narrow leaves with

curly edge• Bitter• Used as part of a

mixture to provide contrasting flavor and texture

COMMON SALAD GREENS

• Belgian Endive• Tightly packed• 5 inches long• White with yellow

tips• Bitter w/slight

sweetness• Often used as

garnish or filled and served as a cold appetizer

COMMON SALAD GREENS

• Red and Green Leaf Lettuce• Large, ruffled leaves• Tender• Mild flavor• Versatile

COMMON SALAD GREENS

• Boston Lettuce (Butterhead)• Loose head• Delicate, cupped

shaped leaves• Used as salad base

and in salads

COMMON SALAD GREENS

• Spinach• Fibrous stems should

be removed• Not crunchy, almost

leathery

COMMON SALAD GREENS

• Watercress• Thick stems should

be removed• Peppery flavor• Used as garnish for

meats, but also mixed in salads

COMMON SALAD GREENS

• Radicchio• Red with white

stems• Bitter flavor• Small amounts are

added to mixed greens for colorful accent

COMMON SALAD GREENS

• Mesclun• Sometimes referred

to as spring mix, or field greens• Is a mixture of baby

lettuces• Often purchased cut,

washed, and mixed.

COMMON SALAD GREENS

• Sprouts• Seeds or beans

which are soaked in water, begin to grown little sprouts• Alfalfa, bean, and

radishes are a few• Grown in high

moisture, high temp environment, perfect for bacterial growth

PREPARING SALAD GREENS

• Cutting• Trim wilted or discolored leaves• Cut into bite sized pieces• Can cut with a knife, if large amounts are needed

• Washing• Must run under cold water• Water bath is no longer sufficient

• Drying• Wet greens become soggy over time• Dressings are diluted, and don’t stick well to wet greens• Best method is salad spinner

SALAD DRESSINGS

• Simple Vinaigrettes• Oil and vinegar• Ratio is one part

vinegar; three parts oil• Doesn’t stay

blended for long, important to stir immediately before serving

SALAD DRESSINGS

• Emulsified Dressings• Mixture of two

liquids that don’t naturally mix, with an emulsifier• Egg yolks, mustard

are good emulsifiers• Add oil gradually to

other ingredients while constantly whipping. Proteins keep droplets from separating

OILS

Neutral Oils• Soy bean oil• Corn oil• Sunflower oil• Safflower oil• Canola oil• Peanut oil (hot

pressed)

Flavored Oils• Olive oil• Nut oils (walnut,

hazelnut, macadamia)• Sesame oil• Peanut oil (roasted)• Infused oils (chili,

herb)

EXTRA VIRGIN OLIVE OIL

• Health benefits• Choose extra virgin

olive oil• First pressing of the

olives without heat• Fruitier, mellower

flavor (heat destroys delicate flavor)• More expensive

FLAVORED VINEGARS

• Wine vinegars (red wine, white wine, champagne, sherry)• Apple cider vinegar• Fruit vinegars

(raspberry, apricot, blueberry, peach)• Malt vinegar• Rice vinegar• Infused vinegar

SALAD PREPARATION

• Thoroughly wash all ingredients• Keep salad ingredients well chilled• Keep dressings containing eggs or dairy at or

below 41° F • Chill salad plated before plating to avoid wilting

greens• Use gloves or tongs to handle ingredients

because they are ready to eat foods• Mix tossed salads with dressing just before

service• Don’t overdress salads, use only enough dressing

to lightly coat the greens.