Exploring Salad Types, Greens & Dressings

2. Salads and Dressings 19

3. Objective • Recognize the different purposes salads serve on a menu.

4. Salads on the Menu • Purposes salads serve on the menu • appetizers • main course • salad bars

5. Appetizer • Traditionally, appetizer salads are served as a • light and refreshing lead-in to the main course • quick and easy way to satisfy diners while entrées are being prepared

6. Main Course • Chefs create lighter entrées by pairing chicken, seafood, or meat with salad greens • May combine hot and cold elements on same plate

7. Salad Bars • Common in American casual dining and fast-food restaurants • Diners enjoy the variety, choice, and ability to create custom salads • The use of low-cost ingredients and minimal labor costs are appealing to restaurant operators continued

8. Salad Bars • A successful salad bar • offers a large variety of attractively displayed ingredients • is designed for easy access while maintaining sanitary conditions • maintains food at proper temperatures

9. Objective • Classify the different types of salads.

10. Types of Salads • Three main types of salads are • simple • composed • bound

11. Simple Salads • A simple salad should include a variety of flavors, colors, and textures continued

12. Simple Salads • When dressing a simple salad, • any type of dressing can be used • dress the salad just before serving to avoid wilted greens • serve dressing on the side

13. Composed • Composed salads, also called plated salads, are popular main course menu items • The four parts of a composed salad include • base • body • dressing • garnish continued

14. Composed • Base • Lettuce leaves or a bed of cut greens, which act as backdrop for other ingredients • Body • Main ingredient of salad • Could be greens, a marinated or bound salad, meat, fish, or poultry continued

15. Composed • Dressing • Compatible with other ingredients • Adds moisture and flavor • Garnish • Adds color and texture to finished presentation

16. Bound • Chefs use combinations of various cooked foods to create bound salads and marinated salads • These salads provide an opportunity to use leftover foods creatively

17. Objective • Recognize common salad greens.

18. Common Salad Greens • Iceberg Lettuce • Most popular variety in US • Long shelf life • Crisp leaves, round shape, tightly packed head • Mild, sweet, refreshing flavor continued

19. Common Salad Greens • Romaine Lettuce (Cos) • Crisp ribs surrounded by tender leaves • Range in color from dark green outer leaves to pale yellow inner leaves • Elongated head with round-tipped leaves continued

20. Common Salad Greens • Escarole (Broad Leaf Endive) • Loose, relatively crisp head; flat leaves with curly tips • Slightly bitter flavor continued

21. Common Salad Greens • Curly Endive (Curly Chicory) • Crisp ribs; narrow leaves with curly edge • Bitter flavor; provides contrasting flavor and texture in lettuce mixtures continued

22. Common Salad Greens • Belgian Endive (Witloof Chicory) • Tightly packed, elongated head with pointed tip • Bitter flavor with slight sweetness • Used as a garnish or filled and served as an appetizer continued

23. Common Salad Greens • Leaf Lettuce (Green Leaf Lettuce) • Large, tender ruffled branches • Used in salads or as liner for plates and platters • Mild flavor continued

24. Common Salad Greens • Red Leaf Lettuce (Red-tipped Lettuce) • Same texture and flavor as green leaf lettuce • Often included in salad mixes for contrasting color continued

25. Common Salad Greens • Boston Lettuce (Butterhead) • Soft green cup-shaped leaves • Loose head with creamy-colored inner leaves • Popular as salad base and in mixed salads continued

26. Common Salad Greens • Bibb Lettuce (Limestone Lettuce) • Developed in Kentucky • Similar color and texture to Boston lettuce, but smaller head • One head is often served as single portion continued

27. Common Salad Greens • Spinach • 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 grit continued

28. Common Salad Greens • Watercress • Classic plate garnish for red meats • Remove thick stems before serving • Peppery flavor continued

29. Common Salad Greens • Radicchio • Italian variety of chicory • Bitter flavor • Small amounts added to mixed greens for contrasting color continued

30. Common Salad Greens • Mesclun • Also called spring mix or field greens • Often purchased ready-to-use • Attractive variety of textures, colors, and flavors continued

31. Common Salad Greens • Sprouts • 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 growth

32. Objective • Explain various factors involved when buying lettuce.

33. Buying Lettuce • Subject to great fluctuations in quality and price • Usually packed 24 heads to a case • Actual cost of the lettuce is affected by the amount of waste continued

34. Buying Lettuce • Ready-to-eat greens • Greens are prewashed and precut • More expensive than other greens • No prep time and little or no waste for the operation • Must be rotated and used quickly

35. Objective • Execute the preparation of salad greens.

36. Preparing Salad Greens • Greens that are not ready-to-eat must be prepared before use • Steps for preparing salad greens include • cutting • washing • drying

37. Cutting • The first step is trimming and cutting • Remove wilted or discolored leaves • Remove the core and thick fibrous stems • Cut or tear the lettuce into bite-sized pieces

38. Washing • In a commercial kitchen, lettuce and other greens are washed by submersion • Place cut greens in a sink or container of cold water • Greens should float freely • Stir to help loosen dirt or sand • Lift and drain the greens

39. Drying • Drain excess water to avoid soggy greens and diluting the dressing • Drain leaves in a colander or perforated hotel pan • A salad spinner is the best option, because it dries greens without crushing the product

40. Technique: Preparing Salad Greens • Remove any wilted outer leaves. • Cut away any rusted or discolored parts, especially the leaf tips. • Remove the core or stem of the salad green. continued

41. Technique: Preparing Salad Greens • Cut or tear the lettuce or greens into bite-sized pieces. • Wash greens by submerging them in cold water. continued

42. Technique: Preparing Salad Greens • Remove the greens by lifting them from the water with a spider. continued

43. Technique: Preparing Salad Greens • Drain in a salad spinner.

44. Objective • Compare and contrast the three salad dressings—simple vinaigrette, mayonnaise, and emulsified dressing.

45. Salad Dressings • Salad dressing should enhance the flavor of the salad • Three basic types of salad dressing include • simple vinaigrette • mayonnaise • emulsified dressing

46. Simple Vinaigrettes • The secret to a good vinaigrette is balancing the fat, acid, and seasonings • Oil provides the palate with a supple mouth-feel and acts as flavor carrier • Vinegar “cuts” the fat, adds another taste sensation, and prevents the oil from coating the palate continued

47. Simple Vinaigrettes • To achieve the desired balance, a 3:1 ratio of oil to vinegar is often used • When working with a stronger vinegar, most chefs change the ratio to 4 or 5:1 • Because vinegar and oil separate, simple vinaigrette must be stirred immediately before service

48. Mayonnaise and Emulsified Dressings • Simple vinaigrette separates because it is a temporary emulsion • An emulsion can be stabilized with pasteurized egg or egg yolks • Raw egg or egg yolks present a food safety concern continued

49. Mayonnaise and Emulsified Dressings • When making mayonnaise, the tiny drops of oil become suspended in the water from the vinegar and egg during the whipping process • Proteins from the egg yolk keep the oil and water from separating • Mayonnaise is often used as a base for dressings and cold sauces continued

50. Technique: Preparing Mayonnaise 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. continued