Salads and Salad Dressings

Chapter 25

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
After studying this unit
You will be able to:
Identify a variety of salad greens
Prepare a variety of salad dressings
Prepare a variety of salads
Present salads attractively

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Salad Greens
Salad greens are not necessarily
green; some are red, yellow, white
and brown

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Salad Greens
Lettuce Chicory
Boston Belgian endive
Iceberg Curly endive
Leaf Escarole
Romaine Radicchio
Baby lettuce
Micro greens

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Other Salad Greens
Arugula Sprouts
Dandelion Watercress
Mche Edible flowers
Sorrel Fresh herbs
Spinach

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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 34F and
38F
Do not store close to apples and tomatoes
Do not wash until needed

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Salad Dressings
Vinaigrette dressing
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Matching Dressings and Salad Greens

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
Green Salads, Tossed
Informal style
Place greens, garnishes and dressing
into a bowl and toss to combine
Garnishes can include
Vegetables
Fruit
Nuts
Cheese

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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
Most are made by marinating
vegetables

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved
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

Labensky, et al. 2007 Pearson Education

On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved