Salads & Salad Dressings Section 18-2 Salads & Salad Dressings

Types of Salad Greens Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens. Flavor-Adding Greens: Classified as greens although they may be red, yellow, brown, or white. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Herbs & Other Specialty Items Radicchio: A cabbagelike plant with a slightly bitter, red leaf; adds color and flavor to fresh salads. Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens. Edible Flowers: Add unusual flavors, dashes of bright color, and interesting textures to salads. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Choosing Quality Greens Select greens that appear fresh and undamaged. Slightly wilted greens can be revived if they're submerged in ice water for 30-60 minutes. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Preparing Greens Separate the leaves and submerge them in cold water several times to rinse off all dirt and grit. Lift greens out of the water and dry the leaves thoroughly with paper towels. Cut or tear the greens into bite-size pieces. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Storing Greens Keep greens in their original packaging. Store greens 3 to 4 degrees above freezing. Keep greens away from ripening fruits. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Types of Salads Appetizer. Accompaniment. Main-Course. Separate-Course. Dessert. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Salad Structure Foundation: The base of the salad, such as a bed of lettuce leaves. (See Fig. 18-10A on page 417.) Body: The main ingredients of the salad, such as meat or pasta. (See Fig. 18-10B on page 417.) ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Salad Structure (continued) Garnish: The colorful element that adds eye appeal to the salads, such as croutons. (See Fig. 18-10C on page 418.) Dressing: A sauce that holds the salad together. (See Fig. 18-10D on page 418.) ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Salad Dressings (See pages 418-420.) Vinaigrette dressings. Fatty dressings. Cooked dressings. Fruit dressings. ©2002 Glencoe/McGraw-Hill, Culinary Essentials