Chapter 3 Salads

Chapter Objectives Recognize and discuss the place of salad in culinary history Identify specific salad green in categories such as mild greens, spicy greens, bitter greens or chicories, prepared mixes of greens, herbs and flowers and micro greens Describe how to care for salad greens Explain how to dress and garnish the salad Understand the role of side salads Formulate a description of composed salads

Salads in Culinary History Fresh concoctions of seasoned herbs and lettuces, known as herba salata, were enjoyed by Romans and Greeks Romans are responsible for the word salad, deriving from their word for “salt” Early European settlers of America valued salad greens

Three Major Salad Categories Green salads Side salads, made from vegetables, potatoes, grains, pastas, legumes, and fruits Composed salads

Green Salads Salad green categories: Mild greens Spicy greens Bitter greens or chicories Prepared mixes of greens Herbs and flowers Micro greens

Mild Greens Biggest category is lettuce Lettuce classifications: Leaf Butterhead Crisphead Include mâche, some young, immature spicy greens and baby varieties of some cooking greens and cabbages

Bitter Greens and Chicories Tender enough to be eaten in salads Also sautéed, steamed, grilled, or braised Selection criteria and handling procedure similar to that of lettuce When young, chicories can be used in salads, but are cooking greens when more mature

Spicy Greens Distinct pepperiness or assertive flavor Still mild enough to eat in salads The younger they are, the less spicy they will be.

Prepared Mixes of Greens Convenient, prewashed and trimmed mixes of greens Ready availability and ease have made them very popular

Herbs Leaves of aromatic plants used to add flavor food Quality indicators: Aroma Good color (usually green) Healthy looking leaves and stems No wilting, brown spots, sunburn or pest damage

Herbs Herbs to be used in salads that have a naturally tender texture or soft leaves: Young basil Chives Small mint leaves Pluches of chervil Pluches of flat-leaf parsley

Flowers Should not be overused Important to note size and flavor Edible flowers divided into two groups: Garden flowers Herb flowers

Garden Flowers Examples: Bachelor’s buttons Carnations Dianthus Johnny jump-ups Marigolds/calendula Nasturtiums Pansies Popcorn shoots Roses Snap dragons Violets

Herb Flowers Examples: Anise hyssop Chive Lavender Mustard Oregano Rosemary Sage Thyme

Microgreens Seedlings of various herbs, greens and vegetables Most are grown hydroponically in plug flats and snipped as they grow Flavors are milder than their full-grown counterparts Used as part of a salad mix, in compsed salads or as a garnish

Microgreens Examples: Arugula Beet top/Bull’s blood Celery Cilantro Mustard Pea shoot Purple or pink orach Radish Red Garnet Amaranth Red cabbage

Care for Salad Greens Wash 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

Side Salads Types: Vegetable salads Potato salads Pasta and grain salads Legume salads Fruit salads

Vegetable Salads If vegetables are raw, combine with dressing and rest long enough to allow flavors to “marry” When vegetables are partially or fully cooked you can either: Drain vegetables and combine with dressing while they are still warm for faster flavor absorption (good for root vegetables); or Refresh and chill vegetables before adding the dressing (good for green vegetables to avoid discoloration)

Potato Salads Potatoes should be cooked completely, but not overcooked Waxy potatoes hold their shape better than starchy potatoes Combine potatoes and dressing while potatoes are still warm Dressing is typically brought to a simmer before potatoes are added for the best finished flavor

Pasta and Grain Salads Grains and pastas should be fully cooked, but not overcooked Grains and pasta will absorb liquid in the dress and can quickly become soggy Have a tendency to go flat in flavor if they sit

Legume Salads Dried beans should be cooked until tnder to the bite and allowed to cool in their own cooking liquid Different beans should be cooked separately Beans will not soften any further if they sit in dressing Acid in dressing will make beans tougher so they should not be dressed and allowed to sit for long periods of time

Fruit Salads Bases for fruit salads should be made from the least perishable fruits: cantaloupe, honeydew, and pineapple More perishable fruits can be added at last minute, in smaller batches or as garnishes Fruits that turn brown can be treated with fruit juice to keep them from oxidizing

Composed Salads Made by carefully arranging items on a plate A “main item” is often set on a bed of greens The salad is garnished and dressed

Composed Salads Some principles for composed salads: Consider how well each of the elements combine. Repetition of a color or flavor can be successful if it contributes to the overall dish, but too much of a good thing is simply too much. All of the components of the plate should be capable of standing alone. Components should be arranged in such a way that the textures and colors of the foods are most attractive to the eye.

Warm Salads Known in French as salade tiéde. Made by: Tossing salad ingredients in a warm dressing, working over moderate to low heat until salad is jut warmed through; or Use a chilled, crisp salad as the bed for hot main items.