sal· ad

(N.)

A cold dish of various raw or cooked vegetables/fruit, usually seasoned with oil, vinegar, or other dressing

SALAD TYPES

• COMPOSED

• TOSSED

• BOUND

• CHOPPED

SALAD INGREDIENTS

• VEGETABLES

• COMBOS

• FRUITS

• MEATS

• BEANS

• *SEASONALITY*

• SALADS CAN BE COOKED OR RAW

SALAD GREENS

• LETTUCE– ROMAINE– ICEBERG– BOSTON– BUTTERHEAD

• CHICORY– ESCAROLE– ENDIVE– RADICCHIO

•BABY LETTUCES

MESCLUN

FRISEE

•OTHER

ARUGULA

SPINACH

WATERCRESS

PREPARATION & PLATING

• TEARING VS. CUTTING

• WASHING• DRYING• MIXING WITH

DRESSING• CHILLED PLATE

• EYE APPEAL• DRESSING COATED

OR ON THE SIDE• BASE• BODY• GARNISH• DRESSING

BASIC VINIAGRETTE

• 3 TO 1 RATIO – (OIL TO ACID)

• PLUS SEASONINGS• SALT• PEPPER

• MAKING A VINIAGRETTE

NUTRITION

• MOST LETTUCES ARE MADE UP OF WATER…..

• THE DARKER THE PIGMENT OF CHLOROPHYL, THE MORE NUTRITIOUS

• EASY ON THE DRESSING! • OVERALL…

– LOW FAT– LOW CALORIE– ABUNDANCE OF VITAMINS (A,

C, IRON, FIBER)

DRESSINGS

• TEMPORARY EMULSIONEX: VINAIGRETTE

“COLD SAUCE”LOW FAT OPTIONS:

YOGURT-BASEDWHAT ARE YOUR

FAVORITES?

• PERMANENT EMULSION– EX: MAYONNAISE

CLASSIC SALADS

• COBB• CAESAR• NICOISE• GREEK• CAPRESE• ANTIPASTO• PASTA• POTATO• MACARONI • COLESLAW

STORAGE AND PURCHASING

• KEEP GREENS BETWEEN 34-38 DEGREES

• AVOID PROXIMITY TO GASES

• DRY/PAPER TOWELS/AIRTIGHT

• STORAGE VIDEO

KEY CONCEPTS

• KEEP IN MIND…..– COLOR– TEXTURE– FLAVOR

THINK ARTISTIC….

BALANCE, HARMONY, REPETITION

TERMS

• EMULSION-MIXTURE OF 2 LIQUIDS THAT DO NOT COMBINE

• VINAIGRETTE

• CROUTON

• I GOT A SALAD