cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 25
Salads and Salad Dressings
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to:
25.1 Identify a variety of salad greens
25.2 Prepare a variety of salad dressings
25.3 Explain the procedures for preparing tossed, bound
and composed salads
25.4 Prepare a variety of salads using leafy greens as well
as fruits, grains, potatoes and vegetables
25.5 Present salads attractively

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Salad Overview
• Salad is a single food, or a mix of different foods
accompanied or bound by a dressing
• Harmony is critical to a salad’s success
• The color, texture and flavor of each ingredients should
complement the others
• Salad greens are not necessarily green; some are red,
yellow, white and brown

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Salad Greens: Lettuce
• Lettuce
• Boston
• Iceberg
• Leaf
• Romaine
• Baby lettuce
• Micro greens

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Salad Greens: Chicory
• Belgian endive
• Curly endive
• Escarole
• Radicchio

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Other Salad Greens
• Arugula
• Dandelion
• Mâche
• Sorrel
• Spinach
• Sprouts
• Watercress
• Edible flowers and fresh herbs

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Nutrition
• 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

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Purchasing
• Head lettuce is generally packed in cases of 24 heads
• Salad greens are simply washed, dried and eaten
• If possible, purchase salad greens daily
• Many types are available precut and prewashed

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Safety Alert - Handling Greens
• 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

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Storage
• Some greens 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°Fahrenheit and 38°Fahrenheit
• Do not store greens close to apples and tomatoes
• Do not wash until needed

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Use of Salad Dressings
• Sauce for salad
• Chosen to complement not mask flavor of the salad
ingredients
• These are the basic types of salad dressing:
– Vinaigrette Dressing
– Mayonnaise
– Mayonnaise-Based Dressings
– Emulsified Vinaigrette Dressings

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Types of Salad Dressings (1 of 2)
• Vinaigrette dressing is a temporary emulsion
• It is 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 acidic ingredients can add to
flavor combinations
• Other flavoring agents such as herbs, spices, garlic or sugar can be
added to enhance flavor

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Salad Dressings (2 of 2)
• Mayonnaise is an emulsified cold sauce used in many
dressing recipes
• It is 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 time and temperature control for safety (TCS) food
– Use pasteurized egg yolks; keep finished mayonnaise
at 41°Fahrenheit of below

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Matching Dressings and Salad
Greens
Dressing Greens
Vinaigrette dressing made with vegetable
oil and red wine vinegar
Iceberg, romaine, leaf lettuce, butterhead
lettuce, escarole, curly endive, Belgian
endive, radicchio, baby lettuces, sorrel,
arugula, dandelion, micro greens
Vinaigrette dressing made with nut oil and
white wine or sherry vinegar
Delicate greens: Butterhead lettuce, bibb
lettuce, Belgian endive, baby lettuces,
mâche, watercress, micro greens
Vinaigrette dressing made with vegetable
oil and balsamic vinegar
Romaine, leaf lettuce, radicchio, arugula
Emulsified vinaigrette dressing Romaine, leaf lettuce, butterhead lettuce,
escarole, curly endive, Belgian endive,
radicchio, baby lettuces, sorrel, arugula,
watercress
Mayonnaise-based dressing, such as blue
cheese or Thousand Island
Hardy greens: iceberg, romaine, leaf
lettuce, escarole, curly endive, sorrel,
dandelion

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Tossed Green Salads
• A tossed green salad is an 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

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Composed Green Salads
• Composed green salads consist of four parts:
• A base
– Usually a layer of salad greens
• The body
– Main ingredient
• The garnish
– Added to the salad for color, texture and flavor
• The dressing
– Should complement rather than mask the other flavors in
the salad

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Bound Salads
• A bound salad is one or more ingredients held together
into a cohesive mass
• A wide variety of salads can be created by combining
ingredients.
• Cooked meats, poultry, fish, shellfish, potatoes, pasta,
beans, grains and/or legumes can be bound with a
dressing and garnishes

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Vegetable Salads
• Vegetable salads are made from cooked or raw
vegetables
• They can be served on buffets, as an appetizer or as a
salad course
• They must successfully combine color, texture and flavor
• Many are made by marinating vegetables in a method
called à la greque

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Fruit Salads
• Fruit salads are a refreshing addition to buffets
• They can be served as the first course of a lunch or
dinner
• They should be prepared close to service time
• Dressings for fruit salads are usually sweet
– Liqueurs can be used as dressings

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Gelatin Salads
• Gelatin salads are made from ingredients that are coated
with a flavorful liquid in which gelatin has been dissolved
• Suitable ingredients are:
– Diced/sliced fresh fruits, drained canned fruits,
– Cooked vegetables
– Cooked meat, poultry or fish
– Dried fruits
– Diced nuts
• Allow gelatin mixture to set slightly before adding main
ingredients

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