On Cooking Salads and Salad Dressings

1. C H A P T E R TWENTY-FOUR
SALADS AND SALAD
DRESSINGS
“ 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)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Salad Greens 3
SALADS AND SALAD DRESSINGS
 Salad greens are not necessarily green; some are
red, yellow, white and brown
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Salad Greens 4
SALADS AND SALAD DRESSINGS
Lettuce Chicory
 Boston  Belgian endive
 Iceberg  Curly endive
 Leaf  Escarole
 Romaine  Radicchio
 Baby lettuce
 Micro greens
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

6. Nutrition 6
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Purchasing 7
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Safety Alert – Handling
Greens 8
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Storage 9
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Salad Dressings 10
SALADS AND SALAD DRESSINGS
 Sauce for salad
 Chosen to complement not mask flavor of the
salad ingredients
– Vinaigrette Dressing
– Mayonnaise
– Mayonnaise-Based Dressings
– Emulsified Vinaigrette Dressings
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Salad Dressings 11
SALADS AND 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

13. Matching Dressings and Salad
Greens 13
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Green Salads, Tossed 14
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Green Salads, Composed 15
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Bound Salads 16
SALADS AND SALAD DRESSINGS
 A wide variety of salads created by combining
cooked meats, poultry, fish, shellfish, potatoes,
pasta, grains and/or legumes with a dressing and
garnishes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Vegetable Salads 17
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Fruit Salads 18
SALADS AND SALAD DRESSINGS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel