Transcript unit28

Unit 28: Salad Dressings
and Salads
Featured from morning to night, from
appetizer to main course or dessert,
there is a salad for every palate
• The three basic dressings are:
vinaigrettes, mayonnaise-based, and
• Vinaigrettes are made with oil and vinegar
• Mayonnaise is a permanent emulsion with
eggs, oil, and vinegar or acid
• Dairy-based can be made with cream or
acidic, fresh dairy products
• Generally accepted as 3 parts oil,
1 part acid
• Temporary emulsion, needs to be
shaken or stirred while using
• Procedure is:
– Combine vinegar with seasonings
– Whip in the oil a little at a time,
by hand or machine
– Serve immediately or chill for later
• Will hold a long time unless you have added an
item that could spoil (dairy, eggs)
• Serve at room temperature
• Considered a permanent
• High ratio of oil to vinegar,
bound with eggs or yolks
• Good mayonnaise is creamy,
pale ivory, not too acidic
• Should hold its own shape
• Mustard is often added to give
a little tartness
To Make Mayonnaise
• Beat the yolks with a little water till frothy
• Gradually add the oil, beating constantly
• Add a little vinegar or acid as the mayonnaise
gets stiff
• Taste for quality of flavor; you may add
additional seasoning
• Chill or serve immediately
Dairy-Based Dressings
• Must be kept chilled
• Should be used up
immediately or soon, as
they have a short shelf life
• Adjust seasoning and
thickness before using
• Excellent for fruit salads,
jellied salads, chilled fish
Green Salads
• Always wash in cool water, two
or three times, draining each time
• Lift out of the water, rinse out the
sink, and repeat until there is no
trace of sand
• Dry completely using a spinner or air-dry in the cooler
• Store clean and trimmed leaves in large containers,
loose, well chilled
• Cut or tear into bite-size pieces, removing big stems and
browned or wilted edges
• Set up on chilled plates and only just as they are served
• Garnish when you dress the salads
Composed Salads
Consist of a bed or base, a main
item, and garnishes
Arrange elements carefully
Use contrasting colors, textures,
and flavors
Repeat for added depth of flavor
and appearance
Prepare each component so that it can stand
Each part should enhance the other
Warm Salads
• Two approaches:
– Toss the salad with a hot dressing until the
greens start to wilt
– Add a hot component to a cold salad, such as
grilled and sliced chicken, fish, meat
• Very popular luncheon entrée
Vegetable Salads
• All vegetables are washed,
trimmed, cut appropriately
• Drained, blotted, dried,
marinated or seasoned and
grilled, baked or used as is
• Colors, flavors, textures can
be mixed for a striking salad
• Root vegetables are usually
cooked before using
Potato Salad (Classic)
• Creamy, dressed with mayonnaise,
a little vinegar and mustard and
some garnishes such as celery,
onions, or celeriac, chilled
• High-moisture potatoes are most
appropriate to use
• Around the world, a vinaigrette
dressing is often used, with bacon
• Potatoes are dressed warm and
chilled or served warm
Pasta and Grain Salads
• Should be fully cooked but not mushy
• Can become soggy and should be used in
one day
• If not, reseason after it sits overnight and
toss it to fluff it up
• Contrasting, crispy garnish is an
appropriate garnish
Legume Salads
• Refer to vegetable chapter to
check for soaking and cooking
• Cooked properly, they will last
longer in the cooler
• Quite often, they will taste better
• Legume salads can also be mixed
with greens and pasta salads
• Acid will toughen the beans,
Fruit Salads
• Fairly sturdy, will keep in the cooler
if treated with a little acid before
• Delicate fruits, such as berries and
bananas, should be added only at
service, as they get tired-looking
quickly when mixed with other fruits
• Add fresh herbs and mint at service