On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Identifying Salad Greens Lettuce – Persian royalty served lettuce 2500 years ago –Boston –Iceberg –Leaf –Romaine or Cos – used in Caesar salad

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Identifying Salad Greens Baby Lettuces – often less bitter, more tender –Mesclun: mixture of baby greens –Brune d’Hiver –Lola Rosa –Red Sails –Pirate –Red oak

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Identifying Salad Greens Chicories –Belgium Endive: whole leaves can be filled with a spread for an hors d’oeuvre / sauté or grill whole –Curly Endive or frisée: add for texture & flavor –Escarole: thick leaves, slightly bitter –Radicchio: looks like small red cabbage, but softer

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Identifying Salad Greens Other Salad Greens and Ingredients –Dandelion –Mâche: lambs lettuce, mild flavor –Arugula: rocket: Cabbage family – spicy, peppery, salad, sandwich –Sorrel: lemon flavor /tart – soup, sauce –Spinach –Sprouts –Watercress: dark green, small round leaves, peppery, packed with ice –Edible flowers: Colorful, sprinkle on salad, garnish –Fresh herbs: Cilantro, dill, basil – cut chiffonade, add to salad

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Salad Greens Nutrition –Virtually no fat –Low calorie –Iron, Fiber, Vitamins A and C Purchasing and storing salad greens –Storing Keep between 34-38° F Avoid ethylene gas from tomatoes, apples as causes wilt –Perishable – lettuce 24 heads/case; fluctuating price –Wash just before using

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Micro Greens

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Preparing Salad Greens Tearing and cutting Washing Drying – spinner, absorbent cloth Mixing with dressings

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Washing Salad Greens

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Vinaigrette Dressings Also known as basic French dressing Ingredients – standard 3:1 –Oil – canola, olive, walnut –Vinegar – may replace with citrus juice –Other flavoring ingredients Temporary Emulsion

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Basic Vinaigrette Dressing

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Emulsified Dressings Mayonnaise: lecithin surrounds oil droplets keeps them from regrouping –Mayonnaise-based dressings – purchase commercially in gallon jars –Many chefs prepare homemade – use olive oil to prepare aïoli –1 egg yolk can emulsify 7 oz oil –Recommend using pasteurized eggs

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Preparation Methods Green Salads –Tossed salads Matching dressings and salad greens; for example sturdy Romaine with blue cheese, Caesar dressing or mesclun greens with canola, raspberry vinaigrette –Composed salad components - artistic Base (salad liner) Body (tofu salad, chicken salad, mixed greens) Garnish (adds color, texture, flavor) Dressing (only if needed) Example: Boston lettuce leaf, mixed greens with walnuts, duck breast, raspberry vinaigrette dressing

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Plating Composed Salads