1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ According to the Spanish proverbs, four persons are wanted for to make a good salad: a sprendthrift for oil, a miser for vinegar, a counselor for salt, and a madman to stir it all up. – Abaham Hayward, English writer (1801-1884) SALADS AND SALAD DRESSINGS C H A P T E R TWENTY-FOUR

2. 2 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Salad Greens Salad greens are not necessarily green; some are red, yellow, white and brown

3. 3 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Salad Greens Lettuce Boston Iceberg Leaf Romaine Baby lettuce Micro greens Chicory Belgian endive Curly endive Escarole Radicchio

4. 4 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Other Salad Greens Arugula Dandelion Mâche Sorrel Spinach Sprouts Watercress Edible flowers Fresh herbs

5. 5 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Salad greens are an especially healthful food; greens contain virtually no fat and few calories Salad greens are high in vitamins A and C, iron and fiber Garnishing salad greens with an oil-based dressing, mayonnaise or cheese adds fat and calories

6. 6 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Head lettuce is generally packed in cases of 24 heads Salad greens are simply washed and eaten If possible, purchase salad greens daily Many types are available precut and prewashed

7. 7 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Alert – Handling Greens Wash hands and wear single use gloves when handling uncooked salad greens Do not soak greens Wash salad greens in a clean sink filled with cool water Float greens in several changes of water until all grit removed

8. 8 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storage Some are heartier and can be kept for a week Others are more delicate and need to be consumed in a few days Store in the original protective cartons Store at temperature between 34°F and 38°F Do not store close to apples and tomatoes Do not wash until needed

9. 9 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Salad Dressings Sauce for salad Chosen to complement not mask flavor of the salad ingredients – Vinaigrette Dressing – Mayonnaise – Mayonnaise-Based Dressings – Emulsified Vinaigrette Dressings

10. 10 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Salad Dressings Vinaigrette dressing (temporary emulsion) – Also known as basic French dressing – Standard ratio 3 parts oil to 1 part vinegar This ratio may be adjusted depending on the types of oils and vinegars used – Different types and combinations of oils and vinegars can create many flavor variations – Substituting the vinegar with other acid ingredients can add to flavor combinations – Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor

11. 11 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Salad Dressings Mayonnaise – An emulsified cold sauce – Used in many dressing recipes – Usually bought commercially prepared – Special oils and other flavoring agents can be added to enhance and change the flavor – When making mayonnaise, care must be taken because it is a potentially hazardous food Use pasteurized egg yolks; keep finished mayonnaise at 41ºF of below

12. 12 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Matching Dressings and Salad Greens

13. 13 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Green Salads, Tossed Informal presentation Place greens, garnishes and dressing into a bowl and toss to combine Garnishes can include – Vegetables, Fruits – Nuts, Cheese – Cooked Eggs, meat, Poultry, Fish – Croutons

14. 14 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Green Salads, Composed Base – Usually a layer of salad greens Body – Main ingredient Garnish – Added to the salad for color, texture and flavor Dressing – Should complement rather than mask the other flavors in the salad

15. 15 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Bound Salads A wide variety of salads created by combining cooked meats, poultry, fish, shellfish, potatoes, pasta, grains and/or legumes with a dressing and garnishes

16. 16 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Vegetable Salads Created from cooked or raw vegetables Can be served on buffets, as an appetizer or as a salad course Must successfully combine color, texture and flavor Many are made by marinating vegetables

17. 17 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Fruit Salads A refreshing addition to buffets Can be served as the first course of a lunch or dinner Should be prepared close to service time Dressings are usually sweet – Liqueurs can be used as dressings