Unit 28: Salad Dressings and Salads Featured from morning to night, from appetizer to main course or dessert, there is a salad for every palate

Dressings The three basic dressings are: vinaigrettes, mayonnaise-based, and dairy-based Vinaigrettes are made with oil and vinegar Mayonnaise is a permanent emulsion with eggs, oil, and vinegar or acid Dairy-based can be made with cream or acidic, fresh dairy products

Vinaigrette Generally accepted as 3 parts oil, 1 part acid Temporary emulsion, needs to be shaken or stirred while using Procedure is: –Combine vinegar with seasonings –Whip in the oil a little at a time, by hand or machine –Serve immediately or chill for later Will hold a long time unless you have added an item that could spoil (dairy, eggs) Serve at room temperature

Mayonnaise Considered a permanent emulsion High ratio of oil to vinegar, bound with eggs or yolks Good mayonnaise is creamy, pale ivory, not too acidic Should hold its own shape Mustard is often added to give a little tartness

To Make Mayonnaise Beat the yolks with a little water till frothy Gradually add the oil, beating constantly Add a little vinegar or acid as the mayonnaise gets stiff Taste for quality of flavor; you may add additional seasoning Chill or serve immediately

Dairy-Based Dressings Must be kept chilled Should be used up immediately or soon, as they have a short shelf life Adjust seasoning and thickness before using Excellent for fruit salads, jellied salads, chilled fish

Green Salads Always wash in cool water, two or three times, draining each time Lift out of the water, rinse out the sink, and repeat until there is no trace of sand Dry completely using a spinner or air-dry in the cooler Store clean and trimmed leaves in large containers, loose, well chilled Cut or tear into bite-size pieces, removing big stems and browned or wilted edges Set up on chilled plates and only just as they are served Garnish when you dress the salads

Composed Salads Consist of a bed or base, a main item, and garnishes Arrange elements carefully Use contrasting colors, textures, and flavors Repeat for added depth of flavor and appearance Prepare each component so that it can stand alone Each part should enhance the other

Warm Salads Two approaches: –Toss the salad with a hot dressing until the greens start to wilt –Add a hot component to a cold salad, such as grilled and sliced chicken, fish, meat Very popular luncheon entrée

Vegetable Salads All vegetables are washed, trimmed, cut appropriately Drained, blotted, dried, marinated or seasoned and grilled, baked or used as is Colors, flavors, textures can be mixed for a striking salad Root vegetables are usually cooked before using

Potato Salad (Classic) Creamy, dressed with mayonnaise, a little vinegar and mustard and some garnishes such as celery, onions, or celeriac, chilled High-moisture potatoes are most appropriate to use Around the world, a vinaigrette dressing is often used, with bacon Potatoes are dressed warm and chilled or served warm

Pasta and Grain Salads Should be fully cooked but not mushy Can become soggy and should be used in one day If not, reseason after it sits overnight and toss it to fluff it up Contrasting, crispy garnish is an appropriate garnish

Legume Salads Refer to vegetable chapter to check for soaking and cooking times Cooked properly, they will last longer in the cooler Quite often, they will taste better Legume salads can also be mixed with greens and pasta salads Acid will toughen the beans, though

Fruit Salads Fairly sturdy, will keep in the cooler if treated with a little acid before assembly Delicate fruits, such as berries and bananas, should be added only at service, as they get tired-looking quickly when mixed with other fruits Add fresh herbs and mint at service