Salads & Dressings

Garde Manger The Pantry Room colder than the kitchen for preparation of cold food Aspics Choid Froids Buffet presentations

Lettuce Iceberg Valuable for its long shelf life and crispness Little flavor by itself

Lettuce Romaine Crisp texture Sweet flavor Caesar salads

Lettuce Frisee Curly endive Grows less bitter

Lettuce Arugula “rocket” has an illustrious history in Italian cooking peppery and aromatic, with a pungent, somewhat bitter flavor.

Lettuce Radicchio Red Leaf Italian Variety Crunchy, slightly bitter expensive

Structure of Salads Base Body Garnish Dressing

Base Leafy Greens, cups, layers Add height Hold salad together

Body The main part of the salad

Garnish Edible item added to give eye appeal Should not be elaborate or dominate the salad May be placed on top or added in the body

Dressing Seasoned liquid added to the salad Dressings should ADD flavor, not BE the flavor Bound salad- held together by a thick dressing

Emulsions Temporary- oil and vinegar Permanent- (mayo) Must be shaken before each use Permanent- (mayo) Emulsifying agent forms a layer around each droplet suspending it together

Broken Emulsions To fix Beat 1 or 2 egg yolks together Slowly pour the broken emulsion into the egg yolks while whipping