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Identifying Salad Greens

Identifying Salad Greens. Lettuce – Persian royalty served lettuce 2500 years ago Boston Iceberg Leaf Romaine or Cos – used in Caesar salad. Identifying Salad Greens. Baby Lettuces – often less bitter, more tender Mesclun: mixture of baby greens Brune d’Hiver Lola Rosa Red Sails

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Identifying Salad Greens

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  1. Identifying Salad Greens • Lettuce – Persian royalty served lettuce 2500 years ago • Boston • Iceberg • Leaf • Romaine or Cos – used in Caesar salad

  2. Identifying Salad Greens • Baby Lettuces – often less bitter, more tender • Mesclun: mixture of baby greens • Brune d’Hiver • Lola Rosa • Red Sails • Pirate • Red oak

  3. Identifying Salad Greens • Chicories • Belgium Endive: whole leaves can be filled with a spread for an hors d’oeuvre / sauté or grill whole • Curly Endive or frisée:add for texture & flavor • Escarole:thick leaves, slightly bitter • Radicchio:looks like small red cabbage, but softer

  4. Identifying Salad Greens • Other Salad Greens and Ingredients • Dandelion • Mâche: lambs lettuce, mild flavor • Arugula: rocket: Cabbage family – spicy, peppery, salad, sandwich • Sorrel: lemon flavor /tart – soup, sauce • Spinach • Sprouts • Watercress: dark green, small round leaves, peppery, packed with ice • Edible flowers: Colorful, sprinkle on salad, garnish • Fresh herbs: Cilantro, dill, basil – cut chiffonade, add to salad

  5. Salad Greens • Nutrition • Virtually no fat • Low calorie • Iron, Fiber, Vitamins A and C • Purchasing and storing salad greens • Storing • Keep between 34-38° F • Avoid ethylene gas from tomatoes, apples as causes wilt • Perishable – lettuce 24 heads/case; fluctuating price • Wash just before using

  6. Micro Greens

  7. Preparing Salad Greens • Tearing and cutting • Washing • Drying – spinner, absorbent cloth • Mixing with dressings

  8. Washing Salad Greens

  9. Vinaigrette Dressings • Also known as basic French dressing • Ingredients – standard 3:1 • Oil – canola, olive, walnut • Vinegar – may replace with citrus juice • Other flavoring ingredients • Temporary Emulsion

  10. Basic Vinaigrette Dressing

  11. Emulsified Dressings • Mayonnaise: lecithin surrounds oil droplets keeps them from regrouping • Mayonnaise-based dressings – purchase commercially in gallon jars • Many chefs prepare homemade – use olive oil to prepare aïoli • 1 egg yolk can emulsify 7 oz oil • Recommend using pasteurized eggs

  12. Preparation Methods • Green Salads • Tossed salads • Matching dressings and salad greens; for example sturdy Romaine with blue cheese, Caesar dressing or mesclun greens with canola, raspberry vinaigrette • Composed salad components - artistic • Base (salad liner) • Body (tofu salad, chicken salad, mixed greens) • Garnish (adds color, texture, flavor) • Dressing (only if needed) Example: Boston lettuce leaf, mixed greens with walnuts, duck breast, raspberry vinaigrette dressing

  13. Plating Composed Salads

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