Chapter 3

Salads

Chapter Objectives

Recognize and discuss the place of salad in culinary history

Identify specific salad greens in categories such as mild greens, spicy greens, bitter greens or chicories, prepared mixes of greens, and herbs and flowers

Describe how to care for salad greens Explain how to dress and garnish the salad Understand the role of side salads Formulate a description of composed

salads

Salads in Culinary History

Fresh concoctions of seasoned herbs and lettuces, known as herba salata, were enjoyed by Romans and Greeks

Romans are responsible for the word “salad,” deriving from their word for “salt”

Early European settlers of America valued salad greens

Three Major Salad Categories1. Green salads2. Side salads, made from vegetables,

potatoes, grains, pastas, legumes, and fruits

3. Composed salads

Green Salads

Salad green categories: Mild greens Spicy greens Bitter greens or chicories Prepared mixes of greens Herbs and flowers Micro greens

Mild Greens

Biggest category is lettuce Lettuce classifications:

Leaf Butterhead Crisphead

Includes mâche, some young, immature spicy greens, and baby varieties of some cooking greens and cabbages

Lettuce Varieties

ButterheadType Description Culinary Uses

Bibb Smaller than Boston, loosely formed heads; soft, very tender leaves, vibrant green color; mild, sweet, delicate flavor.

In salads, braised

Boston Loosely formed heads; soft, very tender leaves, vibrant green color; mild, sweet delicate flavor.

In salads, braised

Lettuce VarietiesCrispheadType Description Culinary Uses

Iceberg Tight heading lettuce with pale green leaves; very mild flavor.

In salads (shredded or served as wedge)

Romaine/Cos

Long, cylindrical head; outer leaves are ribbed; dark green leaves, becoming lighter on the interior; outer leaves are slightly bitter, inner leaves are mild and sweet. The name Cos derives from the Greek island of the same name, where some believe this lettuce to have originated.

In salads, especially Caesar salad; braised

Lettuce Varieties

Leaf Baby varieties are often included in special salad blends

Type Description Culinary Uses

Green or Red Leaf

May be green or red-tipped; loose heading lettuce, tender, crisp leaves; mild, becoming bitter with age.

In salads

Oak Leaf Scalloping on leaves; loose heading lettuce; tender, crisp leaves; nutty flavor.

In salads

Spicy Greens

Distinct pepperiness or assertive flavor Still mild enough to eat in salads The younger they are, the less spicy

they will be

Spicy GreensType Description Culinary Uses

Amaranth Spinach-like in flavor, amaranth varies in color from green to purple to red. Blooms from late spring to early fall.

In salads, stir-fried, sautéed

Arugula(a.k.a. rocket or roquette)

Taste ranges from mild and nutty to peppery and pungent; when leaves are small and narrow, the arugula usually has a more pronounced pepper flavor.

In salads, sautéed, in sauces, baked (on pizza), pesto

Mizuna A Japanese mustard, mizuna has a mildly spicy flavor. Choose crisp green leaves and avoid those that are brown or wilted.

In salads, sandwiches, soups

Spicy Greens

Type Description Culinary Uses

Mustard Greens

The leaves of the mustard plant provide a pungent, peppery green. Can have a crumpled or flat texture.

In salads, soups

Watercress One of the oldest known leafy greens consumed. Small, scalloped leaves; dark green, crisp leaves; mustard-like, peppery flavor.

In salads, soups, sandwiches

Bitter Greens and Chicories

Tender enough to be eaten in salads Also sautéed, steamed, grilled, or

braised Selection criteria and handling

procedure similar to that of lettuce When young, chicories can be used in

salads, but are cooking greens when more mature

Bitter Greens and ChicoriesType Description Culinary Uses

Arugula/Rocket

Tender leaves; rounded “teeth” on the ends of the leaves; vibrant green; peppery flavor.

In salads, pesto, and soups; sautéed

Belgian endive Tight, oblong head; white leaves with yellowish-green or red at tips; crisp leaves, mildly bitter flavor.

In salads, grilled, roasted, and braised

Curly endive This green has narrow leaves with deeply ridged edges, and an assertive flavor and texture. When very young it may be sold as frisée.

In salads

Bitter Greens and ChicoriesType Description Culinary Uses

Dandelion, beet and collard greens

These distinctly bitter varieties have dark green, long, narrow leaves, some with white or red ribs. If they are overmature, they may give salads an unpleasant flavor. Beet greens have a tendency to bleed when combined with a dressing.

In salads, sautéed, braised

Escarole Heading lettuce; scalloped, crinkly edges on leaves; green color; slightly bitter.

In salads and soups; braised and stewed

Frisée Thin, curly leaves; white with yellowish-green tips; mildly bitter flavor.

In salads, lettuce mixes such as mesclun

Bitter Greens and ChicoriesType Description Culinary Uses

Mâche/Lamb’s Lettuce

Loose bunches; thin, rounded leaves; dark green; very tender; nutty flavor.

In salads; steamed

Radicchio Round or oblong heads; firm, deep red to purple leaves, white veining; bitter flavor.

In salads; grilled, baked, sautéed and braised

Tat-soi A flat black cabbage, the round leaves form an open rosette, with a faint but pleasant cabbage-like taste; used in its very young stages.

In salads, sandwiches and soups; as a garnish

Bitter Greens and Chicories

Type Description Culinary Uses

Treviso radicchio

Resembling an elongated loose Belgian endive, this has red streaks or tips, and a succulent texture with a flavor similar to heading radicchio.

In salads and soups

Watercress One of the oldest known leafy greens consumed. Small, scalloped leaves; dark green, crisp leaves; mustard-like, peppery flavor.

In salads, soups, sandwiches

Prepared Mixes of Greens

Convenient, prewashed and trimmed mixes of greens

Ready availability and ease have made them very popular

Prepared Mixes of GreensType Description Culinary

Uses

Mesclun mix

Often found in combination with herbs or flowers Commercially available mesclun mixes may contain blends of various mild, sweet, and peppery greens, with or without a flower or herb component.

In salads, sandwiches

Oriental mix (OMX)

A combination of some or all of the following: tat-soi, lola rosa, red oak, arugula, beet greens, Swiss chard, sorrel, amaranth, dill, purslane, mizuna, red mustard, bok choy, red shiso, red fire, sierra, and shungi ku.

In salads

Baby mix (BMX)

A generic term for mixes of very young leaves of several varieties, colors, and textures, this is sold both in heads and prewashed leaves. A typical combination may include lola rosa, tango, baby red oak, baby romaine, and baby green oak.

In salads; garnishing plates

Herbs

Leaves of aromatic plants used to add flavor to food

Quality indicators: Aroma Good color (usually green) Healthy looking leaves and stems No wilting, brown spots, sunburn, or pest

damage

Herbs

Herbs to be used in salads that have a naturally tender texture or soft leaves: Young basil Chives Small mint leaves Pluches of chervil Pluches of flat-leaf parsley

Flowers

Should not be overused Important to note size and flavor Edible flowers divided into two

groups:1. Garden flowers2. Herb flowers

Garden Flowers

Examples: Bachelor’s buttons Carnations Dianthus Johnny jump-ups Marigolds/calendula Nasturtiums

Pansies Popcorn shoots Roses Snap dragons Violets

Herb Flowers

Examples: Anise hyssop Chive Lavender Mustard

Oregano Rosemary Sage Thyme

Microgreens

Seedlings of various herbs, greens, and vegetables

Most are grown hydroponically in plug flats and snipped as they grow

Microgreens are generally purchased Flavors are milder than their full-

grown counterparts Used as part of a salad mix, in

composed salads, or as a garnish

Microgreens

Examples: Arugula Beet top/Bull’s blood Celery Cilantro Mustard

Pea shoot Purple or pink orach Radish Red Garnet

Amaranth Red cabbage

Care for Salad Greens

Wash greens thoroughly in plenty of cool water to remove all traces of dirt and sand

Dry greens completely Store cleaned greens in tubs or other

containers Cut or tear the lettuce into bite-sized

pieces

Side Salads

Types: Vegetable salads Potato salads Pasta and grain salads Legume salads Fruit salads

Vegetable Salads

If vegetables are raw, combine with dressing, and rest long enough to allow flavors to “marry”

When vegetables are partially or fully cooked you can either:

1. Drain vegetables and combine with dressing while they are still warm for faster flavor absorption (good for root vegetables); or2. Refresh and chill vegetables before adding the dressing (good for green vegetables to avoid discoloration).

Potato Salads

Potatoes should be cooked completely, but not overcooked

Waxy potatoes hold their shape better than starchy potatoes

Combine potatoes and dressing while potatoes are still warm

Dressing is typically brought to a simmer before potatoes are added for the best finished flavor

Pasta and Grain Salads

Pasta and grains should be fully cooked, but not overcooked

Pasta and grains will absorb liquid and can quickly become soggy

Pasta and grains have a tendency to go flat in flavor if they sit

Legume Salads

Dried beans should be cooked until tender to the bite and allowed to cool in their own cooking liquid

Different beans should be cooked separately

Beans will not soften any further if they sit in dressing

Acid in dressing will make beans tougher so they should not be dressed and allowed to sit for long periods of time

Fruit Salads

Bases for fruit salads should be made from the least perishable fruits: cantaloupe, honeydew, and pineapple

More perishable fruits can be added at last minute, in smaller batches or as garnishes

Fruits that turn brown can be treated with fruit juice to keep them from oxidizing

Composed Salads

Made by carefully arranging items on a plate

A “main item” is often set on a bed of greens

The salad is garnished and dressed

Composed Salads

Some principles for composed salads: Consider how well each of the elements

combine Repetition of a color or flavor can be

successful if it contributes to the overall dish, but too much of a good thing is simply too much

All of the components of the plate should be capable of standing alone

Components should be arranged in such a way that the textures and colors of the foods are most attractive to the eye

Warm Salads

Known in French as salade tiéde Made by: Tossing salad ingredients in a warm

dressing, working over moderate to low heat until salad is just warmed through; or

Using a chilled, crisp salad as the bed for hot main items