Salads

Overview

• Main types of salad• Nutritional value of salads• Principles of salad-making • How to care for salad greens • Types of salad greens• Salad dressings

• Appetizer

• Main Dish

• Accompaniment Salad

• Dessert Salad

When preparing salad the first question to ask……What role will the salad play in the meal?????

• Small conservative salad – crisp greens one or two additional veg. or fruit

• Served before the main course

to stimulate the appetite

• Keep the servings small

• Where is the salad fork placed?

Appetizer Salad

• Large Salad, with lots of greens

• Must contain 4 of the 6 nutrients

• Must be substantial and satisfying.

• May include: meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese.

• This is served in meal-sized portions and often served hot.

Main Dish

Accompaniment Salad• Served with main the

course• Vary in size depending on

the main dish• May be served on the

main dish plate or salad plate.

• Could be a fruit, pasta, or green salad

• Should contrast pleasantly with meal in color, flavor, and texture.

Dessert SaladDessert - sweetened, molded or frozen

made of fruit, gelatin or fruit mixture. Whipped cream is usually added to the

dressing. Served after the meal.

• Fresh and frozen pineapple, mangoes, kiwifruit, and papayas contain the enzyme bromelin, which digests proteins and keeps gelatin from setting.

• Cooked or canned forms of these fruits and juices will work because the heat of cooking or processing deactivates these enzymes.

Nutrients in a Salad • Minerals and vitamins • Both have many functions: • Vitamins necessary for body functions and

good health.• Minerals for structure, body-fluid regulation.• Both provided by the fresh fruits and

vegetables found in salads.

Fiber

• Helps with good digestion. This regularity will help reduce the risk for cancer, reduce cholesterol levels and help prevent heart disease.

• Sources of fiber are legumes, vegetables, whole grains, and fruit.

• Function: Tissue repair, maintenance, and growth• Sources: from main course salads ingredients like: eggs, fish, meat, poultry and cheese.

Protein

Carbohydrates

• Function: preferred fuel for the body

• Sources: Pasta, vegetables, fruits, and legumes

Fats

• Function: for fuel • Sources: found in the

dressing (olive oil) as well as ingredients:

avocado, nuts, seeds, as well as protein foods.

Principles of Salad Making

• #1 RULE- Do not put the dressing or salt on salad until just before serving

• Place on a chilled plate or dish at least 5 hours before serving.

• Prepare salad dressing 2 to 3 hours and chill.

• Assemble just before eating.

• Choose fresh and good quality produce.

Principles of Salad Making

• Handle greens as little as possible or greens become bruised and wilted.

• Avoid too much dressing.

• Break or tear into bite-size pieces instead of using a metal knife. Tearing adds more texture.

• Ingredients should be well-drained.

Principles of Salad Making

• Combine crisp with soft ingredients for contrast in texture.

• Toss with a fork to give the tossed rather than smashed appearance.

• Salads should look neat, but not labored over.

• Serve immediately.

How to Care for Salad Greens

WASHING ICEBERG LETTUCE• Strike the core end of the head against the countertop•Remove the core•Pour water into the opening and let it drain and dry

WASHING ROMAINE LETTUCE

• Pull the leaves away from the bunch and wash them individually under cold water.

• Drain the leaves well

either in a colander or pat them dry with a paper towel

PACKAGED GREENS

• Look for the words washed or ready to eat

How to Care for Salad Greens • Crisp up greens by placing in

ice water for a few hours before serving.

• Drain thoroughly before serving.

• Keep washed and drained greens wrapped in a dry paper towel and refrigerate in a plastic container or a large plastic bag.

• Never freeze.

SALAD GREENS

Lettuce is the most popular salad plant grown in the Nation!!!!

• Four types are generally sold: – Iceberg– Butterhead– Romaine– Leaf

SALAD GREENS• Iceberg - lettuce is by far the major

type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green.

• Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.

• Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.

• Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

Other greens used in salad-making:

• Endive - narrower, crinkly leaves with notched edges.

• Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form.

• Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It spicy flavor make it a favorite for use as a garnish or in mixed green salads.

• Spinach - is often used in salad raw.

• Add flavor

• Adds color

• Adds fat

• Adds calories

Salad Dressings

Two Different Types of Dressings

Mayonnaise Based

– Vinaigrette -mixture of oil, vinegar, and seasoning

• Formula for a Vinaigreatte= (3 oils to 1 vinegar ratio)

• EXAMPLE: • 1/3 cup Olive Oil • 2 T white wine vinegar• 1 tsp Dijon mustard• OTHER EXAMPLES • Examples of Oils• Examples of Vinegar (ACID)• Flavoring •  •  •  •  

• 

• Vinaigrette  

•  

•  

– Mayonnaise Based=Base of the dressing is mayonnaise and seasoning added. Thicker consistency

• 1.RANCH

• 2.Blue Cheese• 3. Tomatillo (Café Rio)

Dressing• 4. Thousand Island •  

• The dressing should complement the other flavors in the salad.

• Vinaigrette-mixture of vegetable oil, vinegar, and seasoning

• Mayonnaise-a thick, creamy dressing that is an emulsion of oil, vinegar, egg yolk and season

Which dressing should you serve with which salad?

Summary:

• SALADS ROCK!!!

• Luscious looking salads are fun to create and a delight to eat.

• Watch your meals take on a new sparkle when you serve salads. They are always so colorful looking.

• You can use raw foods, simple foods and even leftovers to make them.

What is this?

Chef’s Knife

• Keep knives sharpened – Allows knives to cut more evenly and with less force so it’s safer.

• Use a knife only for it’s intended purpose• Keep the handle clean and dry• Never leave knives soaking under water in a sink.• Never talk or point with a knife• Never distract others who are using knives• If a knife is dropped, jump back and let it fall• Store knives in knife kits, racks or sheaths• Never hand someone a knife, put it on the counter

and let them pick it up

Guidelines for knives:

Julienne Cut (1/8 inch × 1/8 inch × 2½ inches)

Brunoise: 1/8 x 1/8 x 1/8

Brunoise knife cut,pronounced BROON-wah, (1/8 inch × 1/8 inch × 1/8 inch)

Small Dice ¼” × ¼” × ¼” and is produced by slicing the allumette.

Medium Dice (½ inch × ½ inch × ½ inch)

Mince: Very small pieces – rocking motion

Chiffonade

Source:http://www.instructables.com/id/How-to-Chiffonade/

Step 1—Stack Leaves Flat

Step 2—Roll the Leaves

Step 3—Cut the Roll

Step 4—Separate the Strips

Diagonal Cut - exposes more surface area