2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 21 SALAD DRESSINGS AND SALADS

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Most of the basic salad dressings used today can be divided into three categories: –Oil and vinegar dressings Most unthickened dressings. –Mayonnaise-based dressings Most thickened dressings. –Cooked dressings Similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content. K EY P OINTS

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS A salad dressing’s quality depends directly on the quality of the ingredients. Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture. I NGREDIENTS

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Oils –Corn oil –Cottonseed oil –Soybean oil –Canola oil –Safflower oil –Vegetable or salad oil –Peanut oil –Walnut oil –Olive oil INGREDIENTS (CONT’D)

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Oils: Quality Factors –All-purpose oils for dressings should have a mild, sweet flavor. Even a hint of rancidity can ruin an entire batch of dressing. Strongly flavored oils can make excellent salad dressings but are not appropriate with every food. –Winterized oil should be used with dressings that are to be refrigerated. These oils have been treated so they remain a clear liquid when chilled. INGREDIENTS (CONT’D)

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Vinegars –Cider vinegar –White or distilled vinegar –Wine vinegar –Flavored vinegars –Sherry vinegar –Balsamic vinegar INGREDIENTS (CONT’D)

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Vinegars: Quality Factors –Should have a good, clean, sharp flavor for their type. –Strength of acidity determines the tartness of the vinegar and of the dressing made from it. –Most salad vinegars have approximately 5 percent acidity. Some range as high as 7 or 8 percent. Vinegar that is too strong should be diluted with a little water before it is measured for a recipe. INGREDIENTS (CONT’D)

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Lemon Juice –Fresh lemon juice may be used in place of or in addition to vinegar. Egg Yolk –Egg yolk is an essential ingredient in mayonnaise and other emulsified dressings. Seasonings and Flavorings –Nearly any herb or spice can be used in salad dressings. –Dried herbs and spices need extra time to release their flavors if they are not heated in the product. INGREDIENTS (CONT’D)

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Emulsions in Salad Dressings –A uniform mixture of two unmixable liquids is called an emulsion. –One liquid is said to be in suspension in the other. O IL - AND -V INEGAR D RESSINGS

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Temporary Emulsions –A simple oil-and-vinegar dressing is called a temporary emulsion. The two liquids always separate after being shaken or beaten together. –The vinegar is broken into tiny droplets. These droplets are mixed evenly, or suspended, throughout the oil. The harder the mixture is beaten or shaken, the longer it takes for it to separate. OIL-AND-VINEGAR DRESSINGS (CONT’D)

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Preparation of Mayonnaise –Mayonnaise is also a mixture of oil and vinegar; the two liquids do not separate. This is because the formula also contains egg yolk, which is a strong emulsifier. The egg yolk forms a layer around each of the tiny droplets and holds them in suspension. EMULSIFIED DRESSINGS

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Basic vinaigrette is a simple mixture of oil, vinegar, and seasonings. –Usually the base for other dressings. The ratio of oil to vinegar in a basic vinaigrette is: – 3 parts oil to 1 part vinegar Some chefs prefer a 2:1 ratio Others prefer a 4:1 or even 5:1 ratio. Less oil makes the dressing more tart, while more oil makes it taste milder and oilier. To make a good emulsion, mix some mustard with the vinegar. EMULSIFIED DRESSINGS (CONT’D)

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Mayonnaise is the most important emulsified dressing. –Often, it serves as the base for a wide variety of other dressings. Homemade mayonnaise is not as stable as the commercial product. –By carefully selecting your ingredients you can make a superior-tasting product. EMULSIFIED DRESSINGS (CONT’D)

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Slowly pour in the oil in a thin stream, whipping constantly. The finished mayonnaise should be thick enough to hold its shape. Whip the egg yolks until light. Whip in the first quantity of vinegar and seasonings. EMULSIFIED DRESSINGS (CONT’D)

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Cooked dressings: Made with little or no oil and with a starch thickener. –Similar in appearance to mayonnaise, but with a more tart, strong flavor. Sour cream–based dressings. Fruit juice–based dressings. Yogurt dressings (for fruit salads). Low-calorie dressings. OTHER DRESSINGS

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALAD D RESSINGS Dressings should: –Have well-balanced flavors. –Have a pleasant tartness. –Harmonize with and complement the salad with which they are served. STANDARDS OF QUALITY

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Appetizer Salads –A salad served as a first course. It should stimulate the appetite by taste and visual appeal. –Appetizer salads should: Have fresh, crisp ingredients. Have a tangy, flavorful dressing. Have an attractive, appetizing appearance. Not be so large as to be filling. Be substantial enough to serve as a complete course in themselves. TYPES OF SALADS

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Accompaniment Salads –A salad served with the main course: Must balance and harmonize with the rest of the meal. Should be light and flavorful, not too rich. TYPES OF SALADS (CONT’D)

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Main-Course Salads –A salad served as a main course should: Be large enough to serve as a full meal. Contain a substantial portion of protein. Offer a variety of vegetables, greens, and/or fruits. –Main-course salads should offer enough variety on the plate to form a balanced meal. Both nutritionally and in flavors and textures. TYPES OF SALADS (CONT’D)

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Separate-Course Salads –A salad served after the main course: The purpose is to cleanse the palate after a rich dinner and to refresh the appetite. –Must be very light and in no way filling. –The practice deserves to be more widespread. –A diner who may be satiated after a heavy meal is often refreshed and ready for dessert after a light, piquant salad. TYPES OF SALADS (CONT’D)

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Dessert Salads –Are usually sweet. –May contain items such as fruits, sweetened gelatin, nuts, and cream. They are often too sweet to be served as appetizers or accompaniments and are best served as dessert or as part of a buffet or party menu. TYPES OF SALADS (CONT’D)

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS INGREDIENTS IcebergRomaineBibb or limestoneBoston Loose-leafEscarole or broad-leaf endive Chicory or curly endive Frisée Salad Greens

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS INGREDIENTS (CONT’D) Belgian endive or witloof chicory Chinese cabbage WatercressSpinach Arugula or rocket MesclunLola rossaRed oak Salad Greens

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Alfalfa sproutsMicro greensMizunaTatsoi MâcheRadicchioTrevisoDandelion greens Salad Greens INGREDIENTS (CONT’D)

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Vegetables, Raw AvocadoCarrot Red cabbage CauliflowerCeleryCeleriac (celery root) Cucumbers Green cabbage INGREDIENTS (CONT’D)

27. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Artichokes Scallions Mushrooms Peppers RadishesTomatoes Kohlrabi Vegetables, Raw INGREDIENTS (CONT’D)

28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Artichoke hearts Asparagus Beans (all kinds) Beets Carrots Cauliflower Corn Cucumber pickles Hearts of palm Leeks Olives Peas Peppers, roasted and pickled Pimientos Potatoes Water Chestnuts Vegetables: Cooked, Pickled, and Canned INGREDIENTS (CONT’D)

29. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Starches Dried beans, cooked or canned Macaroni products Bread (croutons) Potatoes Grains Miscellaneous Gelatin, plain or flavored Nuts INGREDIENTS (CONT’D)

30. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Fish and Shellfish –Tuna –Crab –Shrimp –Lobster –Salmon –Any fresh cooked fish Meats –Beef –Ham –Bacon Poultry –Turkey –Chicken Dairy –Hard-cooked eggs –Cottage cheese –Cheese, aged or cured types Protein Foods INGREDIENTS (CONT’D)

31. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Granny Smith apple Golden Delicious apple Round Gala apple Rome apple Macintosh apples Red Delicious apples ApricotsBananas Fresh Fruits INGREDIENTS (CONT’D)

32. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS BlackberriesBlueberriesWhite CurrantsCranberries RaspberriesStrawberriesCherriesCoconut Fresh Fruits INGREDIENTS (CONT’D)

33. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS FigsGrapefruitGuavaGrapes KiwiKumquatsLemonsLimes Fresh Fruits INGREDIENTS (CONT’D)

34. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS LitchisMangoesHoneydewCantaloupe Canary Melon WatermelonCrenshaw Melon Piel de sapo Melon Fresh Fruits INGREDIENTS (CONT’D)

35. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS NectarinesOrangesBlood OrangesTangerines PapayaPassion FruitPeachesBartlett Pears Fresh Fruits INGREDIENTS (CONT’D)

36. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Bosc PearsButter French Pear Comice PearForelle Pear Seckel PearStarcrimson Pear Taylor Gold Pear Hachiya Persimmons Fresh Fruits INGREDIENTS (CONT’D)

37. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS PineapplePrune PlumsRed Plums Santa Rosa Plums PomegranatesPrickly Pears Black Freestone Plums Fresh Fruits INGREDIENTS (CONT’D)

38. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Quinces RhubarbCarambola Fresh Fruits INGREDIENTS (CONT’D)

39. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS A plated salad may have as many as four parts: –Base –Body –Garnish –Dressing All salads have body, and most have dressing. –Base and garnish are parts of only some salads. ARRANGEMENT AND PRESENTATION

40. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Arranging the Salad –The appearance and arrangement of a salad are essential to its quality. –The principles of composition, balance, and symmetry are skills you must develop an eye for. By experience and by studying good examples. ARRANGEMENT AND PRESENTATION (CONT’D)

41. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Green Salads –Salad greens must be: Fresh Clean Crisp Cold Well-drained –Good greens depend on proper preparation. –Moisture and air are necessary to keep greens crisp. R ECIPES AND T ECHNIQUES

42. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Green Salads (cont’d) –Browning or rusting occurs when cut greens are held too long. This can be partially avoided by rinsing them in a mild antioxidant and by using stainless-steel knives. –Plan purchasing and production so you don’t need to hold them too long. RECIPES AND TECHNIQUES (CONT’D)

43. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Vegetable salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas, and dried legumes can also form the body of a salad. Depending on the proportion of vegetables and starch item, it is not always possible to classify the salad as a vegetable or starch salad. V EGETABLE, G RAIN, L EGUME, AND P ASTA S ALADS

44. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Bound salads are mixtures of foods held together, or bound, with a dressing. –Usually a thick dressing such as mayonnaise. –Used most often for traditional mixtures of cooked protein, starch, and vegetable items with mayonnaise, such as: Chicken salad Tuna salad Egg salad Potato salad BOUND SALADS

45. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Fruit salads have fruits as their main ingredients. They are popular as appetizer salads, as dessert salads, and as part of combination luncheon plates. F RUIT S ALADS

46. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Composed salads are salads made by arranging two or more elements attractively on a plate. –They are called composed because the components are arranged on the plate rather than being mixed together. –Composed salads are usually served as main courses or first courses. COMPOSED SALADS

47. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS Most gelatin products today are made with sweetened prepared mixes whose high sugar content and heavy reliance on artificial color and flavor make their appropriateness as salads somewhat questionable. You should know how to prepare salads using unflavored gelatin, relying on fruit juices and other ingredients for flavor. GELATIN SALADS

48. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS For successful salad bar service, it is important to keep several points in mind: –Keep the salad bar attractive and well stocked from the beginning until the end of service. –Keep the components simple but attractive. –Select a variety of condiments to appeal to a variety of tastes. SALAD BARS AND BUFFET SERVICE

49. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S ALADS SALAD BARS AND BUFFET SERVICE (CONT’D) Suggested arrangement of a salad bar: Key: (1) plates; (2) large bowl of salad greens; (3) condiments; (4) dressings; (5) crackers, breads, etc.

50. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Piquante Dressing Chiffonade Dressing Chantilly Dressing Aïoli Mushrooms à la Grecque Panzanella Quinoa Salad with Bell Peppers Broccoli, Prosciutto, and Sunflower Salad Tabbouleh Macédoine of Vegetables Mayonnaise Rohkostsalatteller Salade Niçoise