Chapter 16 Salads and Dressings Objectives Recognize the different purposes salads serve on a menu Salads on the Menu Purposes salads serve on the menu Appetizer salads Main course salads Salad bars Traditionally, appetizer salads served as a
Salads and Dressings
light and refreshing lead-in to the main course
quick and easy way to satisfy diners while entrées are being preparedAppetizer Salads
Chefs create lighter entrées by pairing chicken, seafood, or meat with salad greens
May combine hot and cold elements on same plateMain Course Salads
A successful salad bar or meat with salad greens
offers a large variety of attractively displayed ingredients
is designed for easy access
maintains food at proper temperaturesSalad Bars
A or meat with salad greenssimple salad should include a variety of flavors, colors, and texturesSimple Salads
When dressing a simple salad, or meat with salad greens
any type of dressing can be used
dress the salad just before serving
serve dressing on the sideSimple Salads
Chefs use combinations of various cooked foods to create or meat with salad greensbound salads and marinated salads
These salads provide an opportunity to use up leftover foods creativelyBound and Marinated Salads
Iceberg Lettuce or meat with salad greens
Most popular variety in U.S.
Long shelf life
Crisp leaves, round shape, tightly packed head
Mild, sweet, refreshing flavorCommon Salad Greens
Romaine Lettuce (Cos) or meat with salad greens
Crisp ribs surrounded by tender leaves
Elongated head with round-tipped leavesCommon Salad Greens
Escarole (Broad Leaf Endive) or meat with salad greens
Loose, relatively crisp head; flat leaves with curly tips
Slightly bitter flavorCommon Salad Greens
Curly Endive (Curly Chicory) or meat with salad greens
Crisp ribs; narrow leaves with curly edge
Bitter flavor; provides contrasting flavor and texture in lettuce mixturesCommon Salad Greens
Belgian Endive (Witloof Chicory) or meat with salad greens
Tightly packed, elongated head with pointed tip
Bitter flavor with slight sweetnessCommon Salad Greens
Leaf Lettuce (Green Leaf Lettuce) or meat with salad greens
Used in salads or as liner for plates and platters
Mild flavorCommon Salad Greens
Red Leaf Lettuce (Red-Tipped Lettuce) or meat with salad greens
Same texture and flavor as green leaf lettuce
Often included in salad mixes for contrasting colorCommon Salad Greens
Boston Lettuce (Butterhead) or meat with salad greens
Soft green cup-shaped leaves
Loose head with creamy-colored inner leaves
Popular as salad base and in mixed saladsCommon Salad Greens
Bibb Lettuce (Limestone Lettuce) or meat with salad greens
Developed in Kentucky
Similar color and texture to Boston lettuce, but smaller head
One head is often served as single portionCommon Salad Greens
Spinach or meat with salad greens
Smaller, tender leaves are best for salads
Purchased in bunches or cello pack, packaged in plastic bags
Remove fibrous stems and wash several times to remove dirt and gritCommon Salad Greens
Watercress or meat with salad greens
Classic plate garnish for red meats
Remove thick stems before serving
Peppery flavorCommon Salad Greens
Radicchio or meat with salad greens
Italian variety of chicory
Small amounts added to mixed greens for contrasting colorCommon Salad Greens
Mesclun or meat with salad greens
Often purchased ready-to-use
Attractive variety of textures, colors, and flavorsCommon Salad Greens
Sprouts or meat with salad greens
Grown from seeds or beans soaked in water
Alfalfa, bean, radishes, and mustard are most popular types
Grown in high moisture, high temperature environment conducive to bacterial growthCommon Salad Greens
Subject to great fluctuations in quality and price or meat with salad greens
Usually packed 24 heads to a case
Actual cost of the lettuce is affected by the amount of wasteBuying Lettuce
Trim and remove the core or meat with salad greens
Trim any wilted or discolored leaves
Remove thick fibrous stems from leafy greens
Cut (or tear) into bite-sized piecesCutting
To remove excess water from washed salad greens or meat with salad greens
drain in a colander or perforated hotel pan
use a salad spinner (best method)Drying
Preparation of mayonnaise and emulsified dressings can be done by hand, with an electric mixer, or in a food processor.
Place egg yolks, mustard, and vinegar in a bowl and whip to combine them well.Technique: Preparing Mayonnaise
Name the different purposes salads serve on a menu done by hand, with an electric mixer, or in a food processor.
Main course salad
What are the three main types of salad? done by hand, with an electric mixer, or in a food processor.
Composed or plated salads
Bound and marinated saladsReview
Name the steps used to prepare salad greens done by hand, with an electric mixer, or in a food processor.
What are the three types of salad dressings? done by hand, with an electric mixer, or in a food processor.
What is the proportion of oil to vinegar chefs use when making a simple vinaigrette?
Three parts oil to one part vinegarReview
What is the proportion of egg yolk to oil chefs use when preparing mayonnaise?
One egg yolk to one cup oilReview
Name the three ingredients generally used in all dressings preparing mayonnaise?
Belgian endive (Witloof chicory) preparing mayonnaise?
Romain lettuce (Cos)Salad Green Identification
Sprouts preparing mayonnaise?
SpinachSalad Green Identification
Bibb lettuce preparing mayonnaise?(Limestone lettuce)
Iceberg lettuceSalad Green Identification
Curly endive (Curly chicory) preparing mayonnaise?
Leaf lettuce (Green leaf lettuce)Salad Green Identification
Escarole (Broad leaf endive) preparing mayonnaise?
Red leaf lettuce(Red-tipped lettuce)Salad Green Identification
Boston lettuce (Butterhead) preparing mayonnaise?
RadicchioSalad Green Identification
Mesclun preparing mayonnaise?
WatercressSalad Green Identification