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    Day 2 - Salads and Salad Dressings

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    natoalvarez.apple
    This document discusses the components of salads including the foundation, body, garnish, and dressing. It describes different types of salad greens that can be used as the foundation, from traditional mild greens like romaine to more flavorful greens. Various salad dressings are also outlined including vinaigrettes, creamy dressings, and simple dressings of oil and vinegar. Finally, it provides tips for cleaning, storing, and types of salads.

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    Day 2 - Salads and Salad Dressings

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    natoalvarez.apple
    24 views23 pages
    This document discusses the components of salads including the foundation, body, garnish, and dressing. It describes different types of salad greens that can be used as the foundation, from traditional mild greens like romaine to more flavorful greens. Various salad dressings are also outlined including vinaigrettes, creamy dressings, and simple dressings of oil and vinegar. Finally, it provides tips for cleaning, storing, and types of salads.

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    Day 2- Salads and Salad Dressings

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    This document discusses the components of salads including the foundation, body, garnish, and dressing. It describes different types of salad greens that can be used as the foundation, from traditional mild greens like romaine to more flavorful greens. Various salad dressings are also outlined including vinaigrettes, creamy dressings, and simple dressings of oil and vinegar. Finally, it provides tips for cleaning, storing, and types of salads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views23 pages

    Day 2 - Salads and Salad Dressings

    Uploaded by

    natoalvarez.apple
    This document discusses the components of salads including the foundation, body, garnish, and dressing. It describes different types of salad greens that can be used as the foundation, from traditional mild greens like romaine to more flavorful greens. Various salad dressings are also outlined including vinaigrettes, creamy dressings, and simple dressings of oil and vinegar. Finally, it provides tips for cleaning, storing, and types of salads.

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    SALADS & SALAD

    DRESSINGS
    SALAD COMPONENTS

    ØFoundation
    ØBody
    ØGarnish
    ØDressing
    SALAD COMPONENTS
    Ø Foundation is the base ingredient of a
    salad. Leafy greens such as romaine,
    bibb, Boston, or iceberg lettuce often
    serve as a salad’s foundation.
    Ø Used whole or cut into a chiffonade, the
    lettuce leaves provide a base for other
    salad ingredients. Specially prepared
    vegetables or fruits, such as a julienne of
    red pepper or a poached and sliced pear,
    sometimes function as a salad’s
    foundation.
    SALAD COMPONENTS
    ØBody ­ main ingredients of a salad
    make up its body. The body creates
    the salad’s identity and often gives
    the salad its name. Garden­fresh
    vegetables, for example, form the
    body of a garden salad. The body
    of a protein salad might be meat,
    poultry, fish, or legumes.
    SALAD COMPONENTS
    Ø Garnish ­ contributes to a salad’s visual
    appeal and very often to its flavor. A garnish
    should be colorful, edible, and the same
    temperature as the salad itself.
    Ø Most important, the garnish should be simple
    so that it does not overpower the presentation
    of the salad.
    Ø Common salad garnishes include herbs, hard­
    cooked eggs, olives, fruits, cheese, and nuts.
    Ø Some salads, such as fruit salads, do not
    require a garnish or dressing.
    SALAD COMPONENTS
    ØDressing ­ is a sauce that complements
    a salad’s flavor and sometimes binds
    the salad ingredients together. Salad
    dressings fall into three groups:
    ØVinaigrettes ­ Temporary emulsion.
    ØCream­style or fatty – Permanent
    emulsion.
    ØSimple ­ oil and vinegar, flavored oils.
    Salad Greens
    A variety of greens are available for use in salads.
    Although all are leafy vegetables, not all are green.
    More tender greens such as arugula and
    butterhead are preferred over greens such as
    collards and chard that require cooking to make
    them more palatable. Baby varieties of sturdier
    greens not usually used in salads, such as beet
    greens and mustard greens, also make excellent
    additions. Salad greens can be classified into two
    general categories: mild greens and flavor­adding
    greens.
    Flavor­adding greens can be either spicy or bitter.
    Types of Salad Greens
    Ø Traditional Greens: Have a mild flavor;
    can be used by themselves or
    combined with other greens.
    Ø Flavor­Adding Greens: Classified as
    greens although they may be red,
    yellow, brown, or white.
    Herbs & Other Specialty Items
    Ø Radicchio: A cabbage like plant
    with a slightly bitter, red leaf; adds
    color and flavor to fresh salads.
    Ø Mesclun: A popular mix of baby
    leaves of lettuces and other more
    flavorful greens.
    Ø Edible Flowers: Add unusual
    flavors, dashes of bright color,
    and interesting textures to salads.
    Salad Greens
    OAK LEAF LOLLO ROSSO

    GREEN ICE

    ROMAINE OR COS LETTUCE


    Salad Greens
    ESCAROLE BUTTERHEAD
    LETTUCE

    LOOSE­LEAF
    SPINACH LETTUCE
    Salad Greens
    MIZUNA SORREL

    DANDELION ARUGULA
    Salad Greens

    TREVISO RADICCHIO RADICCHIO

    BELGIAN ENDIVE ICEBERG LETTUCE


    Salad Greens
    Boston lettuce FRISÉE

    Bibb or limestone lettuce


    CURLY ENDIVE
    Salad Greens
    MESCLUN CRESS

    TAT­SOI MÂCHE
    Cleaning Greens
    Salad Dressings
    A dressing is both a sauce and a
    seasoning. As such, it should complement
    the flavors and textures of the salad
    ingredients, not dominate them.
    Salad Dressing
    EMULSION – A mixture of two
    unmixable ingredients.
    Vinaigrette Dressings (Temporary Emulsions)
    Øis a temporary emulsion of oil and
    vinegar. The mixture is temporary
    because oil and vinegar have a
    natural tendency to separate.
    Salad Dressing
    Simple Dressings ­ The simplest salad
    dressings are not emulsions or blended
    mixtures. They are simple liquids that contribute
    moisture and flavor to salads.
    Ø Lemon juice ­ on its own, freshly squeezed lemon
    juice is an acidic dressing that gives a tang to salad.
    Ø Olive oil ­ more flavorful than vegetable oils,
    olive oil is a fruity, aromatic dressing when used
    alone on a salad.
    Ø Flavored vinegars ­ vinegars flavored with fruit,
    herbs, or garlic are popular dressings because they
    add vivid flavor to salads but no fat.
    Preparing Greens
    1. Separate the leaves and submerge
    them in cold water several times to
    rinse off all dirt and grit.
    2. Lift greens out of the water and dry
    the leaves thoroughly with paper
    towels.
    3. Cut or tear the greens into bite­size
    pieces.
    Storing Greens
    Ø Keep greens in their original
    packaging.
    Ø Store greens 3 to 4 degrees
    above freezing.
    Ø Keep greens away from ripening
    fruits.
    TYPES OF SALAD
    Ø Green Salads – leafy greens
    Ø Side Salads ­ made from vegetables,
    potatoes, grains, pastas, legumes.
    Ø Composed Salads – are made by carefully
    arranging items on a plate, rather than
    tossing them together.
    Ø Desserts Salads ­ salads served as dessert
    are often sweet and usually contain fruits,
    nuts, and/or gelatin. Dressings for dessert
    salads may incorporate cream or liqueur.

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