SALADS AND SALAD DRESSINGS

Objectives Identify and describe five different salad types Identify the four basic parts of salad Identify the major salad dressing ingredients

SALADS – Types of Salads Classifications according to their function in the meal Appetizer Salads - Serve as a first course - should stimulate the appetite - fresh, crisp ingredients - a tangy, flavorful dressing - appetizing appearance - should not be so large as to be filling

Appetizer Salads

SALADS – Types of Salads Accompaniment Salads - must be balance and harmonize with the rest of the meal - side-dish salad should be light and flavorful, not too rich - vegetable salads are often good choices - combination salads with a variety of elements are appropriate accompaniments to sandwiches

Accompaniment Salads

SALADS – Types of Salads Main-Course Salads - should be large enough to serve as a full meal and should contain substantial portion of protein - meat, poultry, and seafood salads, as well as egg salad and cheese, are popular choices - should offer enough variety on the plate to be a balanced meal, both nutritionally and in flavors and textures - attractive arrangements and good color balance are important

Main-Course Salads

SALADS – Types of Salads Separate-Course Salads - served after main course - to refresh the diner after a heavy meal - must be very light and in no way filling - heavy dressings made from mayonnaise and sour cream should be avoided Dessert Salads - usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream

Separate-Course Salads Dessert Salads

SALADS – Ingredients Salad Greens - iceberg, romaine, frisee, arugula

SALADS – Ingredients Vegetables, Raw - avocado, bean sprouts, carrots, tomatoes Vegetables, Cooked, Pickled, and Canned - artichoke hearts, asparagus, beets Starches - dried beans, potatoes, rice, macaroni

SALADS – Ingredients Fruits, Fresh, Cooked, Canned, or Frozen - apples, apricots, bananas, grapes Protein Foods - meats, poultry, fish and seafood, luncheon meat Miscellaneous - gelatin (plain or flavored), nuts

SALADS – Lettuce and other Salad Greens Mild Greens - iceberg, boston, lola rosa, romaine Iceberg Lola rosa Romaine Boston

SALADS – Lettuce and other Salad Greens Spicy Greens - mizuna, arugula, watercress Mizuna Arugula Watercress

SALADS – Lettuce and other Salad Greens Bitter Greens or Chicories - endive, radicchio, frisee, chicory Endive Radicchio Frisee Chicory

SALADS – Lettuce and other Salad Greens Prepared Mixes of Greens - mesclun, oriental mix, baby mix

SALADS – Lettuce and other Salad Greens Herbs and Flowers - garden flowers, fresh herbs

SALADS – Caring for Salad Greens Salad greens should be kept properly chilled from the time they arrive until they are ready to be plated Rinse greens thoroughly in plenty of cool water to remove all traces of dirt and sand Dry greens completely Store cleaned greens in tubs or other containers Cut or tear the lettuce into bite-sized pieces

SALADS – Arrangement and Presentation The structure of a salad Base or Underliner They add greatly to appearance, give height and help to confine loose pieces of food Body The main part of the salad Garnish Edible decorative item added to give eye appeal Dressing A seasoned liquid or semiliquid that is needed to the body of the salad to give it added flavor, tartness, spiciness, and moistness

SALADS – Arrangement and Presentation

SALAD DRESSINGS Salad dressings are liquids or semiliquids used to flavor salads. They are sometimes considered cold sauces and they serve same function as sauces. Salad dressing categories: Oil and vinegar dressings Mayonnaise-based dressings Cooked dressings

SALAD DRESSINGS – Ingredients Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture Oils - Corn oil, soybean oil, olive oil Vinegar - White distilled vinegar, cider vinegar Lemon juice Egg yolk Seasonings and Flavorings

SALAD DRESSINGS – Emulsions A uniform mixture of two unmixable liquids is called an emulsion Temporary Emulsions - Vinaigrette,simple oil and vinegar dressing - Always separate after being shaken - The harder the mixture is shaken, the longer it takes for it to separate Permanent Emulsions - Mayonnaise, contains egg yolk, witch act as an emulsifier - Other stabilizers are used in some preparations (gums, starches, gelatin)

Making Mayonnaise

SALAD DRESSINGS – Derivatives Vinaigrette Italian Dressing, Herbed Vinaigrette, Citrus Vinaigrette Mayonnaise 1000 Island Dressing, Chantilly Dressing Other Dressings Similar in appearance to mayonnaise, but it has a more tart flavor. Made with little or no oil and with a starch thickener. Include dressings based on sour cream, fruit juice, and yogurt

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