1. Salads & Salad Dressings
Section 18-2
Salads & Salad Dressings

2. Types of Salad Greens
Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens.
Flavor-Adding Greens: Classified as greens although they may be red, yellow, brown, or white.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

3. Herbs & Other Specialty Items
Radicchio: A cabbagelike plant with a slightly bitter, red leaf; adds color and flavor to fresh salads.
Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.
Edible Flowers: Add unusual flavors, dashes of bright color, and interesting textures to salads.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

4. Choosing Quality Greens
Select greens that appear fresh and undamaged. Slightly wilted greens can be revived if they're submerged in ice water for minutes.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

5. Preparing Greens
Separate the leaves and submerge them in cold water several times to rinse off all dirt and grit.
Lift greens out of the water and dry the leaves thoroughly with paper towels.
Cut or tear the greens into bite-size pieces.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

6. Storing Greens Keep greens in their original packaging.
Store greens 3 to 4 degrees above freezing.
Keep greens away from ripening fruits.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

7. Types of Salads Appetizer. Accompaniment. Main-Course.
Separate-Course.
Dessert.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

8. Salad Structure
Foundation: The base of the salad, such as a bed of lettuce leaves. (See Fig A on page 417.)
Body: The main ingredients of the salad, such as meat or pasta. (See Fig B on page 417.)
©2002 Glencoe/McGraw-Hill, Culinary Essentials

9. Salad Structure (continued)
Garnish: The colorful element that adds eye appeal to the salads, such as croutons. (See Fig C on page 418.)
Dressing: A sauce that holds the salad together. (See Fig D on page 418.)
©2002 Glencoe/McGraw-Hill, Culinary Essentials

10. Salad Dressings (See pages 418-420.)
Vinaigrette dressings.
Fatty dressings.
Cooked dressings.
Fruit dressings.
©2002 Glencoe/McGraw-Hill, Culinary Essentials