Salads and Dressings
Salads-a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
Salads can be used as appetizers, side dishes, entrees and even desserts.
There are three classifications of salads green, bound and composed.
The following four points should be considered when preparing salads
colour, flavour, texture and shape.
Green Salad Ingredients (list all that you know)
Types of Salad Greens Vegetable Topping Available Additional Salad Toppings
eg romaine shredded carrots croutons
Key Preparation, Storage and Service Techniques
Bound Salads-Also known as mixed salads, these combine all of the major ingredients together with the garnishes and dressing. This allows time for the ingredients to marinate together and improve the overall flavour of the salad.
Key Preparation Techniques for Bound Salads
eg. Coleslaw
Composed Salads
Composed Salads are ones that are arranged artfully on a plate in order to showcase the asthetics of the ingredients. This in turn produces a more formal, elegant looking salad. Dressings may be drizzled on top or served on the side.
Salad Dressings
There are two categories of dressings Vinaigrette and Cream/Mayonnaise based dressings.
Vinaigrettes are dressings made using a combination of oils, vinegars and seasonings.
Mayonnaise Based Dressings are heartier dressings that are usually emulsified.
Emulsions are formed when two unmixable liquids(such as oil and water) are able to stay mixed.
This happens with the introduction of a protein called lethicin (found most commonly in egg yolks).
How to prepare an Emulsion
Friday Challenge-Get Cooking!
In groups of two, prepare one serving of mixed salad and a mixed green salad dressing.
Rules:
Salads can be used as appetizers, side dishes, entrees and even desserts.
There are three classifications of salads green, bound and composed.
The following four points should be considered when preparing salads
colour, flavour, texture and shape.
Green Salad Ingredients (list all that you know)
Types of Salad Greens Vegetable Topping Available Additional Salad Toppings
eg romaine shredded carrots croutons
Key Preparation, Storage and Service Techniques
- Store greens in refridgerated temperatures 34-38F
- Wash before using. Dry completely.
- Store in Airtight containers.
- Do not add dressing until just before serving.
Bound Salads-Also known as mixed salads, these combine all of the major ingredients together with the garnishes and dressing. This allows time for the ingredients to marinate together and improve the overall flavour of the salad.
Key Preparation Techniques for Bound Salads
- Store fresh, canned, and frozen fruit at correct temperatures. Pre chill cans before use to avoid prolonged exposure to the danger zone.
- Follow the ingredient preparation instructions. Does the product need to be chopped, minced, sliced or diced? All ingredients in a mixed salad should be identifiable.
- Coat fruit in lemon solution if they turn brown (pears, apples, bananas etc)
- Gently mix the ingredients together to avoid overmixing.
- Blanch vegetables if necessary to brighten colours or to soften fibers.
- Chill salads until service.
eg. Coleslaw
Composed Salads
Composed Salads are ones that are arranged artfully on a plate in order to showcase the asthetics of the ingredients. This in turn produces a more formal, elegant looking salad. Dressings may be drizzled on top or served on the side.
Salad Dressings
There are two categories of dressings Vinaigrette and Cream/Mayonnaise based dressings.
Vinaigrettes are dressings made using a combination of oils, vinegars and seasonings.
- The general rule is to prepare vinaigrette using a ratio of 3:1 (3 parts oil:1 part vinegar).
- Stronger flavoured oils may require a ratio change of 2:1 (less oil to vinegar)
- Citrus juice may replace any or all of the vinegar in a recipe
- Salad dressings should be well balanced. Overly acidic vinaigrettes may require the addition of sweetener (honey, sugar etc) to create balance.
Mayonnaise Based Dressings are heartier dressings that are usually emulsified.
Emulsions are formed when two unmixable liquids(such as oil and water) are able to stay mixed.
This happens with the introduction of a protein called lethicin (found most commonly in egg yolks).
- Lighten mayonaise based dressings with dairy products such as yogurt, sour cream and buttermilk.
- Flavourings that should be considered when preparing cream based/mayo based dressings include vinegars, citrus juices, tomato based products, mustard and herbs and spices.
How to prepare an Emulsion
- Gather all ingredients (room temperature eggs are best)
- Whip Eggs in food processor until foamy.
- Add flavourings and while the processor is working, slowly add the oil in a slow stream. Once thickening begins, other liquid ingredients may be added slowly and alternately with the remaining oil.
Friday Challenge-Get Cooking!
In groups of two, prepare one serving of mixed salad and a mixed green salad dressing.
Rules:
- Both group members must equally participate in all aspects of this task including the planning, preparation and clean up.
- No more than ¼ cup of salad dressing should be made. Place in pitcher when ready.
- Any mixed salad can be made-no more than 2 side portions please!
- All participants must complete a reflection card once the challenge is complete.