Garde Manger Salads.

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Presentation transcript:

Garde Manger Salads

Green Salads Mild greens Spicy greens Green leaf Red leaf Romaine Iceburg Spicy greens Mizuna Curley cress

Green Salads Spicy greens Bitter greens Tat soi Mustard greens Watercress Bitter greens Escrole Frisse Arugla

Green Salads Bitter greens Prepared mixes of greens Watercress Mache Radicchio Belgian endive Prepared mixes of greens Mesclun mix Oriental mix Baby mix

Green Salads Herbs & Flowers Edible Micro Greens

Care of Salad Greens Wash thoroughly to remove dirt Dry greens completely Store in tubs & other containers Cover with damp towel Keep cooled Cut or tear into bite sized bites Eater friendly

Dressing Salad Coat lettuce evenly. Not excessively

Garnishing the Salad Pick a garnish that is in season & your desired presentation Tomato's, cucumbers, carrots, radishes, jicama, mushrooms, olives, peppers, and so forth Can be tossed in or on top Add crisp component Crackers or chips

Side Salad Vegetable salads Potato salads Pasta & grain salads Legume salads Fruit salads

Composed Salads Has a “main component” on greens, garnished & dressed Things to consider Elements that are combining Repetition of color & flavor Stand alone components Be attractive/pleasing to the eye

Warm Salads Salades Tiedes Toss salad ingredients in a warm dressing Chilled lettuce in a bed for a hot item