FSHE 110
Module 09: Salads and Dressings
Lecture Notes
Salads
The word "SALAD" comes from the Latin word sal meaning salt. The word
salary comes from the same root because salt was once so valuable and rare that
it formed part of the pay of Roman soldiers. Oil vinegar and seasonings became
associated with salt because they add flavor to the food.
Categories
Appetizer
- should not dull or satisfy the appetite but should be light and
appealing in character so as to create a stimulating effect for the diner
Accompaniment
- side salad served with lunch or dinner or as a separate course; of
moderate portion that will offer contrast with the rest of the meal
Main Course
- constitutes the whole meal; a balance of protein, vegetables and
starches
Separate Course
- refresher or "light" salads following the main course; intent is to
"cleanse the palate" , to refresh the appetite, and to provide a
pleasant break before dessert.
Dessert
- often sweet in character, composed of fruits, nuts, dairy products,
gelatins; may be molded or frozen.
Parts of Salad
Base
- edible underliner, usually consisting of greens
Body
- ingredients that constitute the salad itself
Dressing
- complimentary component that provides a balance to texture and
mouth feel in direct relationship the salad
Garnish
- provides contrast and eye appeal, not so elaborate to detract from the
body itself
Lecture Notes
Dressings
•
Liquids or Semiliquids used to flavor salads
•
Sometimes considered cold sauces, they flavor, moisten, and
enrichen the products they are served with.
Dressings
French
- temporary emulsion of oil, acids, (usually vinegar) and seasonings
emulsion is a mixture in which the oil particles are held in
suspension in their associated liquids
Mayonnaise
- semi-solid emulsion of edible vegetable oils, eggs, vinegar and/or
lemon juice and seasonings; the emulsion created in mayonnaise
production is a combination of liquid (oil) and solid (egg) into one mass
Boiled or Cooked
- use restricted to products that require a degree of tartness, such as cole
slaw and potato salad; prepared in a double-boiler over hot water and
is principally composed of eggs, vinegar, seasonings, and some liquid
such as milk, cream or water; thickened with a starch such as
cornstarch or flour.
3 Categories of Dressings
-
Vinaigrette or Classic French
Temporary Emulsion
(most unthickened dressings)
Ratio:
-
3 - 1 oil:vinegar
Mayonnaise
Permanent Emulsion
(most thickened dressings)
-
Cooked
(similar to mayonnaise; more tart, little or no oil, and cooked)
VINAIGRETTE
3
1
Parts Oil
Part Vinegar
S, P
Optional ingredients:
dry mustard
chopped herbs
sugar
MAYONNAISE
3
1
2
24
ea
oz
t
oz
TT
TT
Egg Yolks
White Wine Vinegar
Dry Mustard
Oil
S, P
(approximately 1/2 t of each)
Lemon Juice
(approximately 1 oz)
1
oz
Water (only if necessary to hold the emulsion)
Thousand Island Dressing
Green Goddess Dressing
16
1
MIX WELL:
1
T
Garlic, minced fine
8
pcs
Anchovy Filet,
mince fine
1
T
Chives, mince fine
1/8
t
Salt
1/8
t
Pepper, Black
3
1/4
2
2
1/2
oz
ea
oz
c
T
oz
c
TT
Mayonnaise
Hard Cooked Eggs, chopped
Chili Sauce
Sweet Pickles, drained, chopped
Onion, mince
Pimientos, chop fine
Olives, Stuffed, chopped
S/P
ADD:
1
3
Blue Cheese or Roquefort Dressing
1/2
1
1/4
1/2
1.5
TT
#
pint
t
c
oz
Blue Cheese
Mayonnaise
Dry Mustard
Oil, Salad
Vinegar, Cider
S/P
Emulsified French Dressing 1 1/4 QTS
oz
T
Lemon Juice
Vinegar, Tarragon
ADD:
1
c
Mayonnaise
1/8
c
Parsley, mince fine
(squeeze juice and reserve)
FOLD IN:
1/2
C
Sour Cream
BEAT: Till frothy
1
ea
Egg
ADD:
1/8
1/4
1.5
1.5
t
c
t
t
Dry Ingredients
Garlic, minced
Sugar, Granulated
Mustard, Dry
Paprika, Spanish
ADD SLOWLY:
Till Thickened
3/4
Qt
Oil Salad
ADD:
3
oz
Alternate with Oil as Dressing Thickens
Vinegar, Cider
ADD:
3/4
1/4
1/4
t
c
c
FINISH:
TT
Worcestershire
lemon juice
water
S/P
SALAD INGREDIENTS
•
•
Freshness & variety of ingredients are essential
Lettuce is usually the first choice of most people
Salad Greens
Iceberg Lettuce
Romaine Lettuce
Boston Lettuce
Bibb or Limestone Lettuce
Loose-Leaf Lettuce
Escarole
Chicory or Curly Endive
Belgian Endive
Chinese Cabbage or Celery Cabbage
Spinach
Dandelion Greens
Watercress
Arugula
Radicchio
Vegetables, Raw
Avocado
Alfalfa Sprouts
Bean Sprouts
Broccoli
Cabbage
Cucumbers
Jerusalem Artichokes
Kohlrabi
Mushrooms
Onions & Scallions
Cauliflower
Celery
Celeriac (celery root)
Peppers, red, green & yellow
Radishes
Tomatoes
Vegetables, Cooked, Pickled, and Canned
Artichoke Hearts
Asparagus
Beans
Beets
Carrots
Cauliflower
Corn
Cucumber Pickles
Hearts of Palm
Leeks
Olives
Peas
Peppers, roasted & pickled
Pimientos
Potatoes
Water Chestnuts
Starches
Dried Beans (cooked or canned) Rice
Potatoes
Bread (croutons)
Macaroni products
Fruits, Fresh, cooked, Canned, or Frozen
Apples
Apricots
Bananas
Berries
Cherries
Coconut
Dates
Figs
Grapefruit
Grapes
Kiwi
Mandarin Oranges/Tangerines
Mangos
Melons
Oranges
Papayas
Peaches & Nectarines
Pears
Persimmons
Pineapple
Plums
Prunes
Pomegranates
Raisins
Protein Foods
Meats (beef, ham)
Bacon
Poultry (chicken, turkey)
Fish and Shellfish (tuna,
crab, shrimp, lobster, salmon,
sardines, anchovies, herring,
any fresh cooked fish)
Salami, luncheon meats, etc.
Mushrooms a la Grecque
1
#
Mushrooms
8
4
1.5
1/4
1/2
oz
oz
oz
rib
t
Water
Olive Oil
Lemon Juice
Celery
salt
ea
t
t
ea
t
SACHET:
garlic clove, crushed
peppercorns, crushed
coriander seeds
bayleaf
thyme
1/2
1/3
1/2
1
1/4
Eggs, hard cooked
Cheese, cottage
Cheese, aged or cured types
Coleslaw
6
1/2
1/4
1/2
1
oz
oz
oz
t
tt
#
Mayonnaise
Vinegar
sugar
salt
white pepper
white cabbage
OPTIONAL INGREDIENTS:
carrots
red cabbage
celery
green peppers
scallions
fruit (raisins, apples, pineapple, pears, etc)