Salads A combination of raw or cooked ingredients, served cold or warm and coated with a salad dressing. Can be savory, sweet or a combination of both. 5 purposes: appetizer, side salad, main-course, separate course, dessert Reyaz Ahmad Lone IHM RAJBAGH SRINAGAR 190008

Appetizer Salad Used to whet the appetite Can be greens or more elaborate such as cold meat, fish, seafood or cheese In America, green salads are often appetizers

Side Salad Served to accompany the main dish Main dish heavy serve light salad (greens) Main dish light, serve heavier salad such as pasta or grain Side salad should not include ingredients used in the main dish or the appetizer salad

Main-Course Salad Should include a protein source and a variety of vegetables Chicken, fish or meat popular protein choices Very popular in America Main-course salad not common in Italy or France

Separate-Course Salad In France - green salad follows the main course In Italy - green salad follows the meat or fish course Separate-course salad usually light, green salad with simple vinaigrette or single vegetable

Dessert Salad Served as a dessert Served with sweetened dressing, citrus-based dressing, or whipped cream Often features fruits, nuts or gelatin

Green Salads Used as appetizer, side, main-course, or separate-course salad Uses one type of green or a combination of greens Tossed salad - ingredients are combined with dressing Greens can be mild, spicy or bitter

Type of green used depends on the purpose of the salad Mild Greens Iceberg lettuce, boston lettuce, bibb lettuce, mache, romaine lettuce, baby spinach Spicy Greens Arugula (rocket), mustard leaves, watercress, mizuna Bitter Greens Radicchio, belgian endive, dandelion, escarole, chicory, frisee Type of green used depends on the purpose of the salad

Greens come in many different mixtures Mesclun: French-style mix that contains baby red romaine, endive, mache, radicchio & argula Asian mixture might include tatsoi, bokchoy, baby spinach, mustard, mizuna, & other salad greens Fresh herbs can be added for flavor. Edible flowers that add visual interest include nasturtiums, pansies, calendula, bachelor’s buttons, carnations, fuschia, geraniums, Johnny jump-ups, primroses, roses, sunflowers, & violets. Edible herb flowers include arugula, borage, chives, lavender, mustard, oregano, rosemary, sage, & thyme.

Preparing Greens Short storage life so should be used within 2 or 3 days Best to wash shortly before use and dried Cut or torn greens discolor quickly Store dried greens loosely in a clean container covered with a light, damp towel Dressing should be added at last minute Dressing should coat greens with a light film and not collect on the bottom of bowl

Salad Garnishes Garnishes that make greens more appealing include tomatoes, sprouts, fresh herbs, olives, onions, carrots, cucumbers, mushrooms & radishes Garnishes should be cut in one bite pieces Can also use nuts, seeds, cheese, eggs, bacon, croutons Croutons can be made by frying bread cubes in olive oil or by baking seasoned bread cubes in a cool oven.

Steps in making Croutons Preheat oven to 300 F Remove crusts from stale sliced bread. Cut into large dice. Toss lightly with olive oil or melted butter. Sprinkle salt and dried herbs lightly on the bread. Place on baking sheet. Bake until lightly browned, about 12 minutes. Remove from oven and cool. Store in an airtight container at room temperature.

Vegetables in Salads Can use raw or cooked vegetables Types of raw salads: tomato salad, cole slaw, carrot salad, cucumber salad, artichoke heart salad, fennel salad, mushroom salad Cooked vegetable salads: beets, peppers, snap peas, green beans, cauliflower, zucchini, turnips, potatoes Cooked vegetables can be roasted, grilled, boiled, blanched, or steamed

Starches in Salads Include bread, grains, pasta, & beans Many salads use leftover bread Grains include cracked wheat, rice, & barley and should be made shortly before using so they don’t become soggy Pasta has many varieties Beans & lentils are use separately or in combination, but are cooked until tender and added close to serving time so dressing doesn’t toughen the beans.

Protein in Salads Include meat, poultry, seafood & cheese Meat can be roasted, grilled or broiled and should be moist and tender. There are endless variations on meat, poultry, and seafood salads.

Fruits & Nuts in Salads The options are limitly. Fruits deteriorate rapid when cut so cut as close to serving time as possible. To prevent browning in fruit, dip in water and citrus juice.

Composed Salads A salad with any combination of ingredients that are arranged carefully and artfully on a plate or in a bowl. On the side: practice of serving the dressing in a separate container to be applied when eaten. The opportunity for creativity in a composed salad is limiteless.

Components of a Composed Salad Main ingredients Supporting ingredients Greens often form the base for the main ingredient Garnish - helps in visual appeal Garnish should be appetizing & decorative Garnished should be chosen for texture, flavor & color Dressing

Examples - Composed Salads Chef Salad Uses vinaigrette, tossed greens, julienned ham, chicken or turkey, cheese, sliced vegetables, hard-cooked eggs Cobb Salad Uses French dressing, lettuce, sliced turkey or chicken, avocado, cheese, hard-cooked eggs, tomato, bacon, blue cheese garnish Caesar Salad Uses caesar dressing, romaine lettuce, sliced grilled chicken, grated Parmesan cheese, crouton garnish Nicoise Salad Uses red-wine vinegrette, boiled sliced potatoes, tuna, tomato slices, hard-cooked eggs, black olives, anchovies, cooked green beans, slice bell peppers

Using Balance & Contrast A composed salad should be arranged with an eye to design. Think about forms and shapes Make sure flavors are compatible Use a combination of textures Use vibrant or contrasting colors Create interest by using height as a design element