1. Salads & Dressings

2. Garde Manger The Pantry
Room colder than the kitchen for preparation of cold food
Aspics
Choid Froids
Buffet presentations

3. Lettuce Iceberg Valuable for its long shelf life and crispness
Little flavor by itself

4. Lettuce
Romaine
Crisp texture
Sweet flavor
Caesar salads

5. Lettuce
Frisee
Curly endive
Grows less bitter

6. Lettuce Arugula “rocket” has an illustrious history in Italian cooking
peppery and aromatic, with a pungent, somewhat bitter flavor.

7. Lettuce Radicchio Red Leaf Italian Variety Crunchy, slightly bitter
expensive

8. Structure of Salads
Base
Body
Garnish
Dressing

9. Base
Leafy Greens, cups, layers
Add height
Hold salad together

10. Body
The main part of the salad

11. Garnish Edible item added to give eye appeal
Should not be elaborate or dominate the salad
May be placed on top or added in the body

12. Dressing Seasoned liquid added to the salad
Dressings should ADD flavor, not BE the flavor
Bound salad- held together by a thick dressing

13. Emulsions Temporary- oil and vinegar Permanent- (mayo)
Must be shaken before each use
Permanent- (mayo)
Emulsifying agent forms a layer around each droplet suspending it together

14. Broken Emulsions To fix Beat 1 or 2 egg yolks together
Slowly pour the broken emulsion into the egg yolks while whipping