Salads

Overview Main types of salad Nutritional value of salads Principles of salad-making How to care for salad greens Types of salad greens Salad dressings

When preparing salad the first question to ask……What role will the salad play in the meal????? Appetizer Main Dish Accompaniment Salad Dessert Salad

Appetizer Salad Small conservative salad – crisp greens one or two additional veg. or fruit Served before the main course to stimulate the appetite Keep the servings small Where is the salad fork placed?

Main Dish Large Salad, with lots of greens Must contain 4 of the 6 nutrients Must be substantial and satisfying. May include: meat, fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese. This is served in meal-sized portions and often served hot.

Accompaniment Salad Served with main the course Vary in size depending on the main dish May be served on the main dish plate or salad plate. Could be a fruit, pasta, or green salad Should contrast pleasantly with meal in color, flavor, and texture.

Dessert Salad Dessert - sweetened, molded or frozen made of fruit, gelatin or fruit mixture. Whipped cream is usually added to the dressing. Served after the meal. Fresh and frozen pineapple, mangoes, kiwifruit, and papayas contain the enzyme bromelin, which digests proteins and keeps gelatin from setting. Cooked or canned forms of these fruits and juices will work because the heat of cooking or processing deactivates these enzymes.

Nutrients in a Salad Minerals and vitamins Both have many functions: Vitamins necessary for body functions and good health. Minerals for structure, body-fluid regulation. Both provided by the fresh fruits and vegetables found in salads.

Fiber Helps with good digestion. This regularity will help reduce the risk for cancer, reduce cholesterol levels and help prevent heart disease. Sources of fiber are legumes, vegetables, whole grains, and fruit.

Protein Function: Tissue repair, maintenance, and growth Sources: from main course salads ingredients like: eggs, fish, meat, poultry and cheese.

Carbohydrates Function: preferred fuel for the body Sources: Pasta, vegetables, fruits, and legumes

Fats Function: for fuel Sources: found in the dressing (olive oil) as well as ingredients: avocado, nuts, seeds, as well as protein foods.

Principles of Salad Making #1 RULE- Do not put the dressing or salt on salad until just before serving Place on a chilled plate or dish at least 5 hours before serving. Prepare salad dressing 2 to 3 hours and chill. Assemble just before eating. Choose fresh and good quality produce.

Principles of Salad Making Handle greens as little as possible or greens become bruised and wilted. Avoid too much dressing. Break or tear into bite-size pieces instead of using a metal knife. Tearing adds more texture. Ingredients should be well-drained.

Principles of Salad Making Combine crisp with soft ingredients for contrast in texture. Toss with a fork to give the tossed rather than smashed appearance. Salads should look neat, but not labored over. Serve immediately.

How to Care for Salad Greens WASHING ICEBERG LETTUCE Strike the core end of the head against the countertop Remove the core Pour water into the opening and let it drain and dry

WASHING ROMAINE LETTUCE Pull the leaves away from the bunch and wash them individually under cold water. Drain the leaves well either in a colander or pat them dry with a paper towel

PACKAGED GREENS Look for the words washed or ready to eat

How to Care for Salad Greens Crisp up greens by placing in ice water for a few hours before serving. Drain thoroughly before serving. Keep washed and drained greens wrapped in a dry paper towel and refrigerate in a plastic container or a large plastic bag. Never freeze.

Lettuce is the most popular salad plant grown in the Nation!!!! SALAD GREENS Lettuce is the most popular salad plant grown in the Nation!!!! Four types are generally sold: Iceberg Butterhead Romaine Leaf

SALAD GREENS Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green. Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery. Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad. Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

Other greens used in salad-making: Endive - narrower, crinkly leaves with notched edges. Chinese cabbage - is an elongated plant resembling celery. Some of the varieties develop a firm stalk, while others have an open, leafy form. Watercress - is a small, round-leaved plant that grows naturally along the banks of a freshwater streak or ponds. It spicy flavor make it a favorite for use as a garnish or in mixed green salads. Spinach - is often used in salad raw.

Salad Dressings Add flavor Adds color Adds fat Adds calories

Two Different Types of Dressings Vinaigrette -mixture of oil, vinegar, and seasoning Formula for a Vinaigreatte= (3 oils to 1 vinegar ratio) EXAMPLE: 1/3 cup Olive Oil 2 T white wine vinegar 1 tsp Dijon mustard OTHER EXAMPLES Examples of Oils Examples of Vinegar (ACID) Flavoring   Vinaigrette   Mayonnaise Based=Base of the dressing is mayonnaise and seasoning added. Thicker consistency 1.RANCH 2.Blue Cheese 3. Tomatillo (Café Rio) Dressing 4. Thousand Island   Mayonnaise Based

Which dressing should you serve with which salad? The dressing should complement the other flavors in the salad. Vinaigrette-mixture of vegetable oil, vinegar, and seasoning Mayonnaise-a thick, creamy dressing that is an emulsion of oil, vinegar, egg yolk and season

Summary: SALADS ROCK!!! Luscious looking salads are fun to create and a delight to eat. Watch your meals take on a new sparkle when you serve salads. They are always so colorful looking. You can use raw foods, simple foods and even leftovers to make them.

What is this? Chef’s Knife Chef's Knife A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. Choose a knife that feels good and balanced in your hand. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.

Guidelines for knives: Keep knives sharpened – Allows knives to cut more evenly and with less force so it’s safer. Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water in a sink. Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Store knives in knife kits, racks or sheaths Never hand someone a knife, put it on the counter and let them pick it up

Julienne Cut (1/8 inch × 1/8 inch × 2½ inches) The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.

Brunoise: 1/8 x 1/8 x 1/8

Brunoise knife cut,pronounced BROON-wah, (1/8 inch × 1/8 inch × 1/8 inch) The brunoise knife cut (pronounced BROON-wah) measures 1/8 inch × 1/8 inch × 1/8 inch.

Small Dice ¼” × ¼” × ¼” and is produced by slicing the allumette. The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.

Medium Dice (½ inch × ½ inch × ½ inch) The medium dice measures ½ inch × ½ inch × ½ inch.

Mince: Very small pieces – rocking motion

Chiffonade Source:http://www.instructables.com/id/How-to-Chiffonade/

Step 1—Stack Leaves Flat First take a bunch of leaves and stack them all them all together. They don't all have to facing the same way, they just all have to be flat.

Step 2—Roll the Leaves Take your stack of leaves and put them down on a cutting board. Then, working your way from the top down roll the leaves up tightly.

Step 3—Cut the Roll Get a sharp knife (See Tim Anderson's Knife Sharpening Instructable if necessary) and begin to cut thin strips off of the roll. I am using my non-knife hand to take the photo, but it should be holding the roll in place. If you are familiar with fine chopping then do whatever you normally do to protect your fingers while you cut. If you are new to making cuts with a sharp close to your fingers then it can be a good idea to fold your fingertips under the hand that is holding the food in place. You can use your upper knuckles to guide the side of the knife as it moves up and down to make the cut. This isn't the most comfortable way to cut, but it will definitely protect your fingers since they will be safely kept out of the knife's way.  

Step 4—Separate the Strips The strips of food come off the roll in tightly wound bundles. You might want to leave it like this for presentation purposes or you might want to separate them a bit so no one bites into a clump of basil. I gently toss them with my fingers to do this. That's it - you've just cut a Chiffonade.

Diagonal Cut - exposes more surface area