J2.U4 Salad/Dressing/Garnish 9.1 Salad

Objectives Identify salad greens Identify salad parts Identify salad types Clean and store salad Service

Salad Greens

Salad Greens Arugula (Rocket) Pungent, peppery, distinctive flavor. Belgian Endive (Witloof, French endive) slightly bitter, pleasant flavor; solo or mixed; can be steamed, simmered or grilled. Apps. Butterhead (Bibb, limestone, Boston [slightly smaller]) Tender, delicate flavor. Short shelf life, good base. Crisphead Iceburg Most popular American salad green, serve alone or mixed. Romaine Crisp texture, full sweet, mild flavor, keeps well, essential in Caesar salad. Curly Endive (frisee, chicoree frisee) Slightly bitter, usually used with other greens.

Salad Greens Escarole Strong bitter flavor diminishes as color lightens. Green Cabbage Slightly tough leaf, slightly strong flavor. Leaf Lettuce Red or green, wilts easily, adds variety of texture and color. Micro greens Formed between sprouting and baby stages, adds color/flavor, arugula-broccoli-cabbage-kohlrabi-chard-radish-beetroot-red kale. Nappa Cabbage Milder flavor than savoy. Raddichio Common chicory, Italian, slightly bitter flavor, can be cooked.

Salad Greens Red Cabbage Slightly tough leaf, mild flavor. Savoy Cabbage Milder flavor than green cabbage. Sorrel Oxalic acid yields a slightly acidic and bitter flavor, smaller leaves have milder flavor. Spinach Alone or mixed, wash thoroughly, remove coarse steams. Watercress Pungent, peppery, used as a garnish. Purple and white Kale Colorful garnish/base.

Salad Parts Base Layer of salad greens that line the plate or bowl; cup shaped iceburg or Boston; also romaine, Belgian endive, or leaf as a base. Body Main ingredients: vegetables, lettuce, tomato, meats, fruits, bound salads.

Salad Parts Garnish Dressing Enhances appearance and compliments taste. KISS principle, can be mixed in or placed on top. Consider taste. Dressing Liquids, or semi-liquids, actually a cold sauce. Vinaigrette, mayonnaise-based, mayonnaise. Generally tart or sour dressings for greens and slightly sweet for fruit.

Traditional Salad Vegetables Bulbs Garden beets: thick lower part of stem and upper part of root; sweet pungent flavor; can also use leaves. Onion: pungent flavor and aroma, most widely used bulb to add flavor. Scallion: Can be ant shoot from the white onion variety pulled before the bulb is formed. Celery Mild flavor and crisp texture, long stalk. Cucumber Botanically a berry, 20 species, mild watery flavor , light melon notes. European/English: seedless, lighter green, 2-2½” dia. Japanese: mild flavor, slender, deep green; bumpy, ridged skin.

Traditional Salad Vegetables Fruits Berries and Citrus Mushroom Wide variety of textures, colors, flavors; white, enoki, portabella, cepe, morel, shiitake, chanterelle; raw cooked, pickled. Peppers Sweet/mild category usually with salad. Sweet Bell: crisp, juicy flesh. Bright green when young; ripen to colors like yellow, red, orange, purple, brown. Pimiento: familiar red stuffing found in olives. Banana: long banana shape.

Traditional Salad Vegetables Tomato Variety of shape, color, flavor and texture. Tuber Carrot: Variety of colors; shredded, diced, sliced, julienne. Radish: Common red, long pointed daikon, bicolored; mild to peppery flavor.

Salad Types Green Salad Tossed: ingredients prepared individually, can include garnish, toss, place on base, dress. Composed: ingredients arranged separately to build a taste experience and achieve a high level of visual appeal.

Salad Types Bound Vegetable Made from cooked primary ingredients (meat, poultry, fish, egg, starch) bound together with a heavy dressing such as mayonnaise Vegetable Cooked and/or raw vegetables, heavy or light dressing, usually marinated: coleslaw.

Salad Types Fruit Combination If dressed, sweet or sweet/sour dressing. Prepare close to service to avoid browning and softening. Combination Incorporates a combination of any of the four.

Salad Service Starter/Appetizer Smaller portion, light/fresh/crisp, tangy flavorful dressing, may include a small portion of protein, stimulate appetite, sets tone for meal.

Salad Service Accompaniment (Side salad), served with main course, light/flavorful, balance and compliment main course, lighter salad with heavier meal, heavier salad with lighter meal

Salad Service Main Course Large enough for a full meal, usually contains protein ingredients (meat, poultry, seafood, egg, beans, cheese), provide balanced meal both visually and nutritionally Chef’s: mixed greens, vegetables, meat, cheese. Chicken Caesar: Caesar with grilled chicken. Cobb: egg, cheese, bacon, avocado, chicken, tomato

Salad Service Intermezzo (Separate), palate cleanser after dinner and before dessert, light/acidic

Salad Service Dessert Fruits, sweetened gelatin, nuts, cream, whipped cream

Salad Clean/store Dip greens in cold water, lightly agitate, and dry Cover greens with lightly dampened towels keep ≤ 41 degrees F. Bound: Start with cold ingredients, shallow containers ≤ 41 degrees F. Prepackaged: original container, ≤ 41 degrees F., expiration date