1. J2.U4 Salad/Dressing/Garnish
9.1
Salad

2. Objectives Identify salad greens Identify salad parts
Identify salad types
Clean and store salad
Service

3. Salad Greens

4. Salad Greens Arugula (Rocket) Pungent, peppery, distinctive flavor.
Belgian Endive
(Witloof, French endive) slightly bitter, pleasant flavor; solo or mixed; can be steamed, simmered or grilled. Apps.
Butterhead
(Bibb, limestone, Boston [slightly smaller]) Tender, delicate flavor. Short shelf life, good base.
Crisphead
Iceburg
Most popular American salad green, serve alone or mixed.
Romaine
Crisp texture, full sweet, mild flavor, keeps well, essential in Caesar salad.
Curly Endive
(frisee, chicoree frisee) Slightly bitter, usually used with other greens.

5. Salad Greens
Escarole
Strong bitter flavor diminishes as color lightens.
Green Cabbage
Slightly tough leaf, slightly strong flavor.
Leaf Lettuce
Red or green, wilts easily, adds variety of texture and color.
Micro greens
Formed between sprouting and baby stages, adds color/flavor, arugula-broccoli-cabbage-kohlrabi-chard-radish-beetroot-red kale.
Nappa Cabbage
Milder flavor than savoy.
Raddichio
Common chicory, Italian, slightly bitter flavor, can be cooked.

6. Salad Greens Red Cabbage Slightly tough leaf, mild flavor.
Savoy Cabbage
Milder flavor than green cabbage.
Sorrel
Oxalic acid yields a slightly acidic and bitter flavor, smaller leaves have milder flavor.
Spinach
Alone or mixed, wash thoroughly, remove coarse steams.
Watercress
Pungent, peppery, used as a garnish.
Purple and white Kale
Colorful garnish/base.

7. Salad Parts
Base
Layer of salad greens that line the plate or bowl; cup shaped iceburg or Boston; also romaine, Belgian endive, or leaf as a base.
Body
Main ingredients: vegetables, lettuce, tomato, meats, fruits, bound salads.

8. Salad Parts Garnish Dressing
Enhances appearance and compliments taste. KISS principle, can be mixed in or placed on top. Consider taste.
Dressing
Liquids, or semi-liquids, actually a cold sauce. Vinaigrette, mayonnaise-based, mayonnaise. Generally tart or sour dressings for greens and slightly sweet for fruit.

9. Traditional Salad Vegetables
Bulbs
Garden beets: thick lower part of stem and upper part of root; sweet pungent flavor; can also use leaves.
Onion: pungent flavor and aroma, most widely used bulb to add flavor.
Scallion: Can be ant shoot from the white onion variety pulled before the bulb is formed.
Celery
Mild flavor and crisp texture, long stalk.
Cucumber
Botanically a berry, 20 species, mild watery flavor , light melon notes.
European/English: seedless, lighter green, 2-2½” dia.
Japanese: mild flavor, slender, deep green; bumpy, ridged skin.

10. Traditional Salad Vegetables
Fruits
Berries and Citrus
Mushroom
Wide variety of textures, colors, flavors; white, enoki, portabella, cepe, morel, shiitake, chanterelle; raw cooked, pickled.
Peppers
Sweet/mild category usually with salad.
Sweet Bell: crisp, juicy flesh. Bright green when young; ripen to colors like yellow, red, orange, purple, brown.
Pimiento: familiar red stuffing found in olives.
Banana: long banana shape.

11. Traditional Salad Vegetables
Tomato
Variety of shape, color, flavor and texture.
Tuber
Carrot: Variety of colors; shredded, diced, sliced, julienne.
Radish: Common red, long pointed daikon, bicolored; mild to peppery flavor.

12. Salad Types Green Salad
Tossed: ingredients prepared individually, can include garnish, toss, place on base, dress.
Composed: ingredients arranged separately to build a taste experience and achieve a high level of visual appeal.

13. Salad Types Bound Vegetable
Made from cooked primary ingredients (meat, poultry, fish, egg, starch) bound together with a heavy dressing such as mayonnaise
Vegetable
Cooked and/or raw vegetables, heavy or light dressing, usually marinated: coleslaw.

14. Salad Types Fruit Combination
If dressed, sweet or sweet/sour dressing. Prepare close to service to avoid browning and softening.
Combination
Incorporates a combination of any of the four.

15. Salad Service Starter/Appetizer
Smaller portion, light/fresh/crisp, tangy flavorful dressing, may include a small portion of protein, stimulate appetite, sets tone for meal.

16. Salad Service Accompaniment
(Side salad), served with main course, light/flavorful, balance and compliment main course, lighter salad with heavier meal, heavier salad with lighter meal

17. Salad Service Main Course
Large enough for a full meal, usually contains protein ingredients (meat, poultry, seafood, egg, beans, cheese), provide balanced meal both visually and nutritionally
Chef’s: mixed greens, vegetables, meat, cheese.
Chicken Caesar: Caesar with grilled chicken.
Cobb: egg, cheese, bacon, avocado, chicken, tomato

18. Salad Service Intermezzo
(Separate), palate cleanser after dinner and before dessert, light/acidic

19. Salad Service
Dessert
Fruits, sweetened gelatin, nuts, cream, whipped cream

20. Salad Clean/store Dip greens in cold water, lightly agitate, and dry
Cover greens with lightly dampened towels keep ≤ 41 degrees F.
Bound: Start with cold ingredients, shallow containers ≤ 41 degrees F.
Prepackaged: original container, ≤ 41 degrees F., expiration date