Vegetable Fruit Salads

Vegetable Fruit Salads

Ingredients:
green salads,veg-
etable salads,fruit salads,and so on.This is because production techniques are slightly
different for each kind.We use this classification when we discuss specific recipes later
in this chapter.
Before the pantry chef can produce the salads,first he or she has to decide exactly
what salads should be made.Therefore,you should know what kinds of salads are best
for which purposes.For this reason,salads are also classified according to their func-
tion in the meal.Keep in mind that there are no exact dividing lines between the types
of salads discussed below.For example,a salad that is suitable as the first course of a
dinner may also be an excellent main course on a luncheon menu.
After reading this chapter, you should
be able to
TYPES OF SALADS
1. Identify and describe five
different salad types, and select
appropriate recipes for use as
Today,the variety of salads on offer seems to be greater than ever in memory.Restau-
appetizer, accompaniment, main
rants that once listed no more than two or three salads on their menu now devote an
course, separate course, or
entire page to the category.New kinds of salads fill bin after bin in the prepared-food
dessert salad.
sections of supermarkets and delicatessens.
2. Identify a dozen popular salad At the same time,more traditional salads have not lost their importance.In schools,
greens; list six categories of hospitals,nursing homes,neighborhood diners,and mom-and-pop restaurants,cooks
other salad ingredients; and who may never have heard of mesclun still have to know how to clean a head of ice-
recognize several examples from berg lettuce and how to prepare flavored gelatins.
each category. The following classification of salad types describes the roles salads fill in modern
menus.These categories apply to both traditional and modern recipes.Examples of
3. Judge the quality of fruits and
both are included later in this chapter.
complete the pre-preparation
procedures for fruit.
APPETIZER SALADS
4. Identify the four basic parts of a
salad.
Many establishments serve salads as a first course,often as a substitute for a more elab-
5. Prepare and arrange salads that orate first course.Not only does this ease the pressure on the kitchen during service
achieve maximum eye appeal. but it also gives the customers a satisfying food to eat while their dinners are being pre-
pared.
6. Set up an efficient system for
In addition,more elaborate composed salads are popular as appetizers (and also
producing salads in quantity.
as main courses at lunch) in many elegant restaurants.These often consist of a poultry,
7. Prepare the following types of meat,or fish item,plus a variety of vegetables and garnishes,attractively arranged on a
salads:green, vegetable, bound, bed of greens.
fruit, combination, and gelatin. Appetizer saladsshould stimulate the appetite.This means they must have fresh,
crisp ingredients;a tangy,flavorful dressing;and an attractive,appetizing appearance.
8. Set up a successful salad bar and
Preportioned salads should not be so large as to be filling,but they should be sub-
buffet service.
stantial enough to serve as a complete course in themselves.(Self-service salad bars,of
9. Identify the major salad dressing course,avoid this problem.) Tossed green salads are especially popular for this reason,
ingredients. as they are bulky without being filling.
The combination of ingredients should be interesting,not dull or trite.Flavorful
10. Prepare the following: oil and
foods like cheese,ham,salami,shrimp,and crabmeat,even in small quantities,add ap-
vinegar dressings, mayonnaise
peal.So do crisp raw or lightly cooked vegetables.A bowl of poorly drained iceberg let-
and mayonnaise-based
tuce with a bland dressing is hardly the most exciting way to start a meal.
dressings, cooked dressings, and
Attractive arrangement and garnish are important because visual appeal stimulates
specialty dressings.
the appetite.A satisfying,interesting starter puts the customer in a good frame of mind
for the rest of the meal.
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Salads
ACCOMPANIMENT SALADS
Salads can also be served with the main course.They serve the same function as other
side dishes (vegetables and starches).
Accompaniment saladsmust balance and harmonize with the rest of the meal,
like any other side dish.For example,don’t serve potato salad at the same meal at which
you are serving French fries or another starch.Sweet fruit salads are rarely appropriate
as accompaniments,except with such items as ham or pork.
Side-dish salads should be light and flavorful,not too rich.Vegetable salads are often
good choices.Heavier salads,such as macaroni or high-protein salads containing meat,
seafood,cheese,and so on,are less appropriate,unless the main course is light.Combi-
nation salads with a variety of elements are appropriate accompaniments to sand-
wiches.
MAIN-COURSE SALADS
Cold salad plates have become popular on luncheon menus,especially among nutri-
tion- and diet-conscious diners.The appeal of these salads is in variety and freshness of
ingredients.
Main-course saladsshould be large enough to serve as a full meal and should
contain a substantial portion of protein.Meat,poultry,and seafood salads,as well as egg
salad and cheese,are popular choices.
Main-course salads should offer enough variety on the plate to form a balanced
meal,both nutritionally and in flavors and textures.In addition to the protein,a salad
platter should offer a variety of vegetables,greens,and/or fruits.Examples are chef’s
salad (mixed greens,raw vegetables,and strips of meat and cheese),shrimp or crab-
meat salad with tomato wedges and slices of avocado on a bed of greens,and cottage
cheese with an assortment of fresh fruits.
The portion size and variety of ingredients give the chef an excellent opportunity
to use imagination and creativity to produce attractive,appetizing salad plates.Attrac-
tive arrangements and good color balance are important.
SEPARATE-COURSE SALADS
Many fine restaurants serve a refreshing,light salad after the main course.The purpose
is to cleanse the palate after a rich dinner and to refresh the appetite and provide a
pleasant break before dessert.
Salads served after the main course were the rule rather than the exception many
years ago,and the practice deserves to be more widespread.A diner who may be sati-
ated after a heavy meal is often refreshed and ready for dessert after a light,piquant salad.
Separate-course saladsmust be very light and in no way filling.Rich,heavy dress-
ings,such as those made with sour cream and mayonnaise,should be avoided.Perhaps
the ideal choice is a few delicate greens,such as Bibb lettuce or Belgian endive,lightly
dressed with vinaigrette.Fruit salads are also popular choices.
DESSERT SALADS
Dessert salads are usually sweet and may contain items such as fruits,sweetened
gelatin,nuts,and cream.They are often too sweet to be served as appetizers or accom-
paniments and are best served as dessert or as part of a buffet or party menu.
INGREDIENTS
Freshness and variety of ingredients are essential for high-quality salads.Lettuce,of
course,is the first choice for most people,but many other foods can make up a salad.
The following tables list,by category,most of the ingredients used in popular sal-
ads.You will be able to think of others.Add them to the lists as they occur to you or as
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they are suggested by your instructor.The lists will be useful when you are creating
your own salad ideas.
Following these lists are detailed descriptions of two groups of foods that have not
been covered in previous chapters and belong especially in the pantry:salad greens
and fresh fruits.
SALAD GREENS
Iceberg lettuce Dandelion greens
Romaine lettuce Watercress
Boston lettuce Arugula
Bibb or limestone lettuce Radicchio
Loose-leaf lettuce Mesclun
Escarole Tatsoi
Chicory or curly endive Mâche
Frisée Microgreens
Belgian endive Sprouts
Chinese cabbage or Edible flowers
celery cabbage
Spinach
VEGETABLES, RAW
Avocado Cucumbers
Bean sprouts Jerusalem artichokes
Broccoli Kohlrabi
Cabbage,white,green,and red Mushrooms
Carrots Onions and scallions
Cauliflower Peppers,red,green,and yellow
Celery Radishes
Celeriac (celery root) Tomatoes
VEGETABLES, COOKED,
PICKLED, AND CANNED
Artichoke hearts Hearts of palm
Asparagus Leeks
Beans (all kinds) Olives
Beets Peas
Carrots Peppers,roasted and pickled
Cauliflower Pimientos
Corn Potatoes
Cucumber pickles (dill,sweet,etc.) Water chestnuts
STARCHES
Dried beans (cooked or canned) Grains
Potatoes Bread (croutons)
Macaroni products
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FRUITS, FRESH, COOKED,
CANNED, OR FROZEN
Apples Melons
Apricots Nectarines
Bananas Oranges
Berries Papayas
Cherries Peaches
Coconut Pears
Dates Persimmons
Figs Pineapple
Grapefruit Plums
Grapes Prunes
Kiwi fruit Pomegranates
Kumquats Prickly pear
Mandarin oranges and tangerines Raisins
Mangoes
PROTEIN FOODS
Meats (beef,ham) Bacon
Poultry (chicken,turkey) Eggs,hard-cooked
Fish and shellfish (tuna,crab, Cheese,cottage
shrimp,lobster,salmon,
Cheese,aged or cured types
sardines,anchovies,herring,
any fresh cooked fish)
Salami,prosciutto,luncheon meats,etc.
MISCELLANEOUS
Gelatin (plain or flavored)
Nuts
LETTUCE AND OTHER SALAD GREENS
Iceberg Lettuce
Iceberg lettuce
The most popular salad ingredient.Firm,compact head with crisp,mild-tasting pale
green leaves.Valuable for its texture because it stays crisp longer than other lettuces.
Can be used alone but is best mixed with more flavorful greens such as romaine be-
cause it lacks flavor itself.Keeps well.
Romaine or Cos Lettuce
Romaine or cos lettuce
Elongated,loosely packed head with dark green,coarse leaves.Crisp texture,with full,
sweet flavor.Keeps well and is easy to handle.Essential for Caesar salad.For elegant ser-
vice,the center rib is often removed.
Boston Lettuce
Small,round heads with soft,fragile leaves.Deep green outside shading to nearly white
inside.The leaves have a rich,mild flavor and delicate,buttery texture.Bruises easily and
does not keep well.Cup-shaped leaves excellent for salad bases. Boston lettuce
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Bibb or Limestone Lettuce
Similar to Boston lettuce,but smaller and more delicate.A whole head may be only a
few inches (less than 10 cm) across.Color ranges from dark green outside to creamy
yellow at the core.Its tenderness,delicate flavor,and high price make it a luxury in
some markets.The small,whole leaves are often served by themselves,with a light vinai-
grette dressing,as an after-dinner salad.
Bibb or limestone lettuce
Loose-leaf Lettuce
Forms bunches rather than heads.Soft,fragile leaves with curly edges.May be all green
or with shades of red.Wilts easily and does not keep well,but is inexpensive and gives
flavor,variety,and interest to mixed green salads.
Escarole or Broad-leaf Endive
Loose-leaf lettuce Broad,thick leaves in bunches rather than heads.Texture is coarse and slightly tough,
and flavor is somewhat bitter.Mix with sweeter greens to vary flavor and texture,but
do not use alone because of the bitterness.Escarole is frequently braised with olive oil
and garlic and served as a vegetable in Italian cuisine.
Chicory or Curly Endive
Narrow,curly,twisted leaves with firm texture and bitter flavor.Outside leaves are dark
Escarole or broad-leaf endive green;core is yellow or white.Attractive when mixed with other greens or used as a
base or garnish,but may be too bitter to be used alone.
Frisée
Frisée is the same plant as curly endive or chicory,but it is grown in a way that makes it
more tender and less bitter.Except for the outer layer,the leaves are pale yellow,slender,
Chicory or curly endive
and feathery,with a distinct but mild taste.
Belgian Endive or Witloof Chicory
Narrow,lightly packed,pointed heads resembling spearheads,4–6 inches (10–15 cm)
long.Pale yellow-green to white in color.Leaves are crisp,with a waxy texture and
Frisée pleasantly bitter flavor.Usually expensive.Often served alone,split in half or into
wedges,or separated into leaves,accompanied by a mustard vinaigrette dressing.
Chinese Cabbage
Belgian endive or
Elongated,light green heads with broad,white center ribs.Available in two forms:nar-
witloof chicory
row,elongated head,often called celery cabbage,and thicker,blunt head,called napa
cabbage.Tender but crisp,with a mild cabbage flavor.Adds excellent flavor to mixed
green salads.Also used extensively in Chinese cooking.
Spinach
Chinese cabbage
Small,tender spinach leaves are excellent salad greens,either alone or mixed with other
greens.A popular salad is spinach leaves garnished with sliced raw mushrooms and
crisp,crumbled bacon.Spinach must be washed thoroughly,and the coarse stems must
be removed.
Watercress
Most commonly used as a garnish,watercress is also
Spinach excellent in salads.Small,dark green,oval leaves
with a pungent,peppery flavor.Remove thick stems
before adding to salads.
Watercress
Arugula
Also known as rugulaor rocket,these pungent,distinctively flavored greens are related
Arugula or rocket to mustard and watercress.They are tender and perishable,and they often are sandy,so
they must be washed carefully.Arugula was once found almost exclusively in Italian
restaurants,but it has since become more widely available and is increasingly popular.
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Mesclun
Mesclun is a mixture of tender baby lettuces.It is available as a mixture,but some chefs
prefer to buy individual baby lettuces and make their own mixture.
Baby Lettuces
The small,tender leaves that make up a mesclun mix are also available separately.These Mesclun
include baby Bibb (both red and green),baby romaine,baby red oak leaf,and lola rossa
(a red lettuce with ruffled leaves).
Sprouts
Sprouts are young plants that have just emerged from their seeds,before the true leaves
develop.Sprouts from mung beans are commonly used in Chinese cooking.Alfalfa,
daikon radish,and mustard sprouts are often used in delicate salads.Alfalfa sprouts have
a mild flavor,while radish and mustard sprouts have a peppery flavor.
Microgreens
These are the first true leaves that develop after a seed sprouts.Tiny herb leaves and
tiny leaves from lettuce and other salad greens,younger and smaller than baby lettuces,
are used mostly as garnish for other dishes,both hot and cold.
Microgreens
Tatsoi
Tatsoi is a small,dark green round leaf.Its flavor has a pleasant bite similar to that of
arugula,watercress,and other members of the mustard family.It is sometimes included Tatsoi
in mesclun mixtures,although it is not actually a lettuce.
Mizuna
Mizuna,also known as Japanese mustard greens,is a dark green leaf with jagged edges
Mizuna
resembling dandelion leaves.It has a mild,mustardy taste.
Mâche
Also called corn salad,lamb’s lettuce,lamb’s tongue,and field salad,mâche is a small,
very tender green with spoon-shaped leaves.It has a delicate,nutty flavor.
Radicchio
Radicchio (ra dik ee oh),a red-leafed Italian variety of chicory,has creamy white ribs or
Mâche
veins and generally comes in small,round heads.It has a crunchy texture and a slightly
bitter flavor.Radicchio is expensive,but only a leaf or two are needed to add color and
flavor to a salad.
Treviso
Treviso is a red-leafed plant like radicchio,but with elongated leaves somewhat like Bel-
Radicchio
gian endive.Like radicchio and endive,it belongs to the chicory family and has a slightly
bitter flavor.
Dandelion Greens
The familiar lawn ornament is also cultivated for use in the kitchen.Only young,tender
leaves may be used.Older leaves are coarse and bitter,though cultivated varieties are
Treviso
milder than wild dandelion.Best in spring.
Precleaned, Precut Salad Greens
Precut greens are sold in large,sealed plastic bags.They save labor costs in large opera-
tions but are more perishable than unprocessed greens.Keep refrigerated,and do not
open until ready to use.Unopened bags will keep for two or three days.Taste before
serving to make sure the greens do not have too much antioxidant on them,making
them bitter.
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FRESH FRUITS:
EVALUATING AND PREPARING
The following is a summary of the most commonly available fresh fruits.Emphasis is
on the qualities to look for when purchasing them and on how to trim and prepare the
Granny Smith apple
fruit for use.In addition,identification information is included for certain exotic items.
Golden Delicious apple
Nearly everyone knows what apples,bananas,and strawberries are,but not everyone
can identify a persimmon or a passion fruit.Trimming yields are also given.How to use
these percentages is explained on .
Apples.Mature apples have a fruity aroma,brown seeds,and a slightly softer texture
Rome apple than unripe fruit.Overripe or old apples are soft and sometimes shriveled.Avoid apples
Round Gala apple
with bruises,blemishes,decay,or mealy texture.Summer varieties (sold until fall) do
not keep well.Fall and winter varieties keep well and are available for a longer period.
Apples with a good acid content are usually better for cooking than bland eating vari-
eties like Red Delicious.Granny Smith and Golden Delicious are widely used for cook-
ing.To prepare,wash;pare if desired.Quarter and remove core,or leave whole and core
with a special coring tool.Use a stainless-steel knife for cutting.After paring,dip in so-
lution of lemon juice (or other tart fruit juice) or ascorbic acid to prevent browning.
Percentage yield:75%
Macintosh apple
Apricots.Only tree-ripened apricots have sufficient flavor,and they keep for a week
or less under refrigeration.They should be golden yellow,firm,and plump,not mushy.
Avoid fruit that is too soft,blemished,or decayed.
Wash,split in half,and remove pit.Peeling is not necessary for most purposes.
Percentage yield:94%
Bananas.Look for plump,smooth bananas without bruises or spoilage.All bananas are
picked green,so you don’t need to avoid unripe fruit.Avoid overripe fruit,however.
Ripen at room temperature for three to five days;fully ripe fruit is all yellow with
small brown flecks and no green.Do not refrigerate,or fruit will discolor.Peel and dip in
Red Delicious apple
fruit juice to prevent browning.
Percentage yield:70%
Berries.This category includes blackberries,blueberries,cranberries,blackcurrants
(cassis),red currants,white currants,lingonberries,raspberries,and strawberries.
Berries should be full,plump,and clean,with bright,fully ripe color.Watch for moldy
or spoiled fruits.Wet spots on carton indicate damaged fruit.
Bananas Refrigerate in original container until ready to use in order to reduce handling.
Except for cranberries,berries do not keep well.Sort out spoiled berries and foreign ma-
terials.Wash with gentle spray and drain well.Remove stems from strawberries.Red cur-
rants for garnishing are often left on the stem.Handle berries carefully to avoid bruising.
Percentage yield:92–95%
Blackberries Blueberries Cranberries White currants
Raspberries Strawberries
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Cherries.Look for plump,firm,sweet,juicy cherries.Bing or black cherries should be
uniformly dark to almost black.
Refrigerate in original container until ready to use.Just before use,remove stems
and sort out damaged fruit.Rinse and drain well.Pit with a special pitting tool.
Percentage yield:82% (pitted)
Coconuts.Shake to hear liquid inside;fruits with no liquid are dried out.Avoid cracked
fruits and fruits with wet eyes. Cherries
Pierce eye with ice pick or nail and drain liquid.Crack with hammer and remove
meat from shell (easier if placed in 350°F/175°C oven for 10–15 minutes first).Peel
brown skin with paring knife or vegetable peeler.
Percentage yield:50%
Coconut
Figs.Calimyrna figs,also called Smyrna figs,are light green;Black Mission figs and
Black Spanish figs (also called Brown Turkey) are purple.All figs are sweet when ripe
and soft and delicate in texture.They should be plump and soft,without spoilage or
sour odor.
Keep refrigerated (although firm,unripe figs can be left at room temperature,
spread in one layer,for a few days to ripen slightly).Rinse and drain,handling carefully.
Trim off hard stem ends. Figs
Percentage yield:95% (80–85% if peeled)
Grapefruit.Select fruit that is heavy for its size and has a firm,smooth skin.Avoid
puffy,soft fruits or those with pointed ends,which have low yield and a lot of rind.Cut
and taste for sweetness. Grapefruit
For sections and slices,peel with a chef’s knife,removing all white pith (see p.
139).Free sections from membrane with a small knife.
Percentage yield:45–50% (flesh without membrane);40–45% (juiced)
Grapes.Look for firm,ripe,good-colored fruits in full bunches.Grapes should be firmly
attached to stems and not fall off when shaken.Watch for rotting or shriveling at stem
ends.
Refrigerate in original container.Wash and drain.Except for seedless varieties,cut
Grapes
in half and remove seeds with the point of a paring knife.
Percentage yield:90%
Kiwi fruit.Kiwis are firm when unripe;they become slightly softer when ripe but do
not change color significantly.Common kiwis have green flesh;golden kiwis are also
available.Allow them to ripen at room temperature.Avoid fruits with bruises or soft spots.
Kiwi fruit
Pare thin outer skin.Cut crosswise into slices.
Percentage yield:80%
Kumquats.These look like tiny,elongated oranges,about the size of a medium olive.
The skin and even the seeds can be eaten.In fact,the skin is sweet,while the flesh and
juice are tart.Avoid soft or shriveled fruit.Kumquats keep well and are usually in good
condition in the market. Kumquats
Wash,drain well,and cut as desired.
Percentage yield:95–100%
Lemons and limes.Look for firm,smooth skins.Colors may vary:Limes may be yellow,
and lemons may have green on skin.
Lemons
Cut in wedges,slices,or other shapes for garnish,or cut in half crosswise for juic-
ing.Wash first if using the zest.
Percentage yield:40–45% (juiced)
Litchis (or lychees).This Chinese fruit is about the size of a walnut or Ping-Pong ball.
Limes
Its rough,leathery outer skin,which ranges from reddish to brown,is easily peeled away
to reveal aromatic,juicy white flesh that surrounds an inedible pit.Look for heavy,
plump fruit with good color.
Peel,cut in half,and remove the seed.
Percentage yield:50%
Litchis
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Mangoes.This tropical fruit comes in two main types:oval,with a skin that ranges from
green to orange to red,and kidney-shaped,with skin that is more uniform yellow when
ripe.Mangoes have a thin but tough skin and yellow to yellow-orange flesh that is juicy
and aromatic.Fruit should be plump and firm,with clear color and no blemishes.Avoid
Mangoes rock-hard fruit,which may not ripen properly.
Let ripen at room temperature until slightly soft.Peel and cut flesh away from cen-
ter stone,or cut in half before peeling,working a thin-bladed knife around both sides
of the flat stone.
Percentage yield:75%
Melons.Look for the following characteristics when selecting melons.Cantaloupes:
Smooth scar on stem end,with no trace of stem (called full slip,meaning the melon
Cantaloupe
was picked ripe).Yellow rind,with little or no green.Heavy,with good aroma.Honey-
dew:Good aroma,slightly soft,heavy,creamy white to yellowish rind,not too green.
Honeydew Large sizes have best quality.Crenshaw,Casaba,Persian,Canary,Santa Claus:Heavy,
with a rich aroma and slightly soft blossom end.Watermelon:Yellow underside,not
white.Firm and symmetrical.Large sizes have best yield.Velvety surface,not too shiny.
When cut,look for hard dark brown seeds and no white heart (hard white streak run-
ning through center).
To prepare hollow melons,wash,cut in half,and remove seeds and fibers.Cut into
wedges and cut flesh from rind,or cut balls with ball cutter.For watermelon,wash,cut in
half or into pieces,and cut balls with ball cutter,or cut flesh from rind and remove seeds.
Percentage yield:Watermelons:45%;others:50–55%
Nectarines.See peaches and nectarines.
Canary melon
Oranges and mandarins (including tangerines).To buy high-quality oranges,use
the same guidelines as for grapefruit.Mandarins may feel puffy,but they should be
heavy for their size.Unusual varieties include blood oranges,with dark red flesh and
juice and intense flavor,and Seville oranges,with tart rather than sweet flesh.Seville or-
anges are prized for making marmalade.
Peel mandarins by hand and separate the sections.For juicing,cut oranges in half
Nectarines crosswise.For sections,see grapefruit.
Percentage yield:60–65% (sections with no membranes);50% (juiced)
Papayas.Papayas are pear-shaped tropical fruits with a mild,sweet flavor and slightly
floral aroma.The flesh is yellow or pinkish,depending on the variety,and the center cav-
ity holds a mass of round,black seeds.Papayas may weigh from less than 1 pound to sev-
eral pounds (less than 500 g to more than 1 kg) each.Their skin is green when unripe,
Oranges
becoming yellow as they ripen.For best quality,select fruits that are firm and symmetrical,
Tangerines
without bruises or rotten spots.Avoid dark green papayas,which may not ripen properly.
Let ripen at room temperature until slightly soft and nearly all yellow,with only a
little green.Wash.Cut in half lengthwise and scrape out the seeds.Peel,if desired,or
serve like cantaloupe.
Percentage yield:65%
Passion fruit.These are tropical fruits about the size of eggs,with a brownish purple
skin that becomes wrinkled when ripe.(There is also a yellow-skinned variety.) They
are mostly hollow when ripe,with juice,seeds,and a little flesh inside.The tart juice has
an intense,exotic flavor and aroma that is greatly prized by pastry chefs.Select fruits
that are large and heavy for their size.If they are smooth,let ripen at room temperature
until the skin is wrinkled.
Papaya
To use,cut in half,taking care not to lose any juice.Scrape out the seeds,juice,and
pulp.Seeds can be eaten,so do not discard.If you need only the juice,it is much more
economical to buy the frozen juice,as fresh fruits are expensive.
Percentage yield:40–45%
Peaches and nectarines.Peaches should be plump and firm,without bruises or
blemishes.Avoid dark green fruits,which are immature and will not ripen well.Avoid
Passion fruit fruits that have been refrigerated before ripening,as they may be mealy.Select freestone
varieties of peaches.Clingstone varieties require too much labor (they are used pri-
marily for canning).
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Let ripen at room temperature,then refrigerate.Peel peaches by blanching in boil-
ing water about 10 to 20 seconds,until skin slips off easily,and cool in ice water.(Nec-
tarines do not need to be peeled.) Cut in half,remove pits,and drop into fruit juice,
sugar syrup,or ascorbic acid solution to prevent darkening.
Percentage yield:75% Peaches
Pears.Pears should be clean,firm,and bright,with no blemishes or bruises.
Pears for eating raw should be fully ripe and aromatic.For cooking,they are better
if slightly under-ripe,as fully ripe pears are very soft when cooked.Wash,pare,cut in
halves or quarters,and remove core.To prevent browning,dip in fruit juice.
Percentage yield:75% (peeled and cored)
Bartlett pears
Persimmons.Persimmons are orange-red fruits available in two varieties.The most
common is Hachiya,which is shaped somewhat like a large acorn (about 8 oz/250 g
each).It is extremely tannic when unripe,making it nearly inedible until it ripens to a
soft,jellylike mass.Ripe persimmons are sweet,juicy,and mild but rich in flavor.The
other variety,Fuyu,is smaller and more squat in shape.It lacks the tannin content of
Hachiya persimmons and can be eaten even when not fully ripe.Select plump persim-
mons with good red color and stem cap attached.
Bosc pears
Ripen at room temperature until very soft,then refrigerate.Remove stem cap,cut
as desired,and remove seeds,if there are any.
Percentage yield:80%
Pineapples.Pineapples should be plump and fresh-looking,with an orange-yellow
color and abundant fragrance.Avoid soft spots,bruises,and dark,watery spots.
Store at room temperature for a day or two to allow some tartness to disappear,
then refrigerate.Pineapples may be cut in many ways.For slices,chunks,and dice,cut
Hachiya persimmons
off top and bottom and pare the rough skin from the sides,using a stainless-steel knife.
Remove all eyes.Cut into quarters lengthwise and cut out the hard center core.Slice Pineapple
or cut as desired.
Percentage yield:50%
Plums.Plums should be plump and firm but not hard,with good color and no blemishes.
Wash,cut in half,and remove pits,or serve whole.
Percentage yield:95% (pitted only)
Prune plums
Pomegranates.The pomegranate is a subtropical fruit about the size of a large apple.It
has a dry red skin or shell enclosing a mass of seeds.Each seed is surrounded by a small
sphere of juicy,bright red pulp.Pomegranates are used mostly for their red,tart-sweet
juice.The seeds with their surrounding pulp can also be used as an attractive garnish for
Red plums
desserts and even meat dishes.Look for heavy fruits without bruises.When squeezed,
they should yield to gentle pressure;if they are too hard,they may be dried out.
To prepare,lightly score the skin without cutting into the seeds and carefully break
the fruit into sections.Separate the seeds from the membranes.Juicing is difficult.Some
methods crush the seeds and make the juice bitter.This method makes a better juice:
Roll the whole pomegranate on the countertop under the palm of the hand to break
the juice sacs.Then pierce a hole in the side and squeeze out the juice.
Percentage yield:55%
Prickly pears or cactus pears.This is a barrel-shaped fruit about the size of a large
egg.Its skin color ranges from magenta to greenish red and it has a bright pinkish red,
spongy interior with black seeds.The pulp is sweet and aromatic,but with a mild fla-
Pomegranate
vor.Good-quality fruits are tender but not mushy,with a good skin color,not faded.
Avoid fruits with rotten spots.
If the fruit is firm,allow to ripen at room temperature,then refrigerate.As it is the
fruit of a cactus,thorns grow on the skin.These are removed before shipping,but small,
hard-to-see thorns may remain.To avoid getting stung,hold the fruit with a fork while
you slice off the top and bottom.Still holding it with a fork,pare the sides with a knife
and discard the peels without touching them.Cut or slice the pulp as desired,or force
it through a sieve to purée it and remove the seeds. Prickly pears
Percentage yield:70%
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Quince.Quinces grow in temperate climates and were once very popular in Europe
and North America.Many old,neglected quince trees remain in New England and else-
where.The fruit resembles a large,yellow,lumpy pear with a smooth or slightly downy
skin.The raw fruit is never eaten,as it is dry and hard.When cooked (usually stewed or
poached in a sugar syrup),it becomes aromatic,flavorful,and sweet,and the color of
the flesh turns slightly pink.The fruit keeps well.Select fruit with good color and free of
Quinces bruises or blemishes.
Cut,pare,and core like apples or pears,then cook.
Percentage yield:75%
Rhubarb.Rhubarb is a stem,not a fruit,but it is used like a fruit.Buy firm,crisp,ten-
Rhubarb
der rhubarb with thick stalks,not thin and shriveled.
Cut off all traces of leaf,which is poisonous.Trim root end,if necessary.Peel with a
vegetable peeler if desired,or omit this step if the skin is tender.Cut into desired lengths.
Percentage yield:85–90% (if purchased without leaves)
Star fruit or carambola.The star fruit is a shiny,yellow,oblong fruit with five ridges
running the length of the fruit,so that it forms stars when sliced crosswise.It is fragrant,
Star fruit ranging from tart to sweet,with a crisp texture.Look for full,firm fruits.Avoid fruits
with ribs that have browned and shrunk.
Wash and slice crosswise.
Percentage yield:99%
ARRANGEMENT AND
PRESENTATION
THE STRUCTURE OF A SALAD
A plated salad may have as many as four parts:base,body,dressing,and garnish.All salads
have body,and most have dressing,but base and garnish are parts of only some salads,
as you will see in the following discussion.
Of course this discussion refers only to individual plated salads.When we use the
term salad to refer to a bulk mixture,as in “two pounds of potato salad,”references to
the four parts of a saladdo not apply.
Base or Underliner
A scoop of potato salad looks bare when served by itself on a salad plate as a side dish.
Placing it on a bed of lettuce leaves makes it more appealing and also emphasizes its
identity as a salad.Although most tossed green salads and many composed salads are
presented without an underliner,bound salads and some other vegetable salads may be
more attractive and appetizing when served on a bed of leafy greens.
Cup-shaped leaves of iceberg or Boston lettuce make attractive bases.They give
height to salads and help confine loose pieces of food.
A layer of loose,flat leaves (such as romaine,loose-leaf,or chicory) or of shredded
lettuce may be used as a base.This kind of base involves less labor and food cost,as it is
not necessary to separate whole cup-shaped leaves from a head.
Body
This is the main part of the salad and,as such,receives most of our attention in this chapter.
Garnish
A garnish is an edible decorative item that is added to a salad to give eye appeal,though
it often adds to the flavor as well.It should not be elaborate or dominate the salad.Re-
member this basic rule of garnishing:Keep it simple.
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Salads
Garnish should harmonize with the rest of the salad ingredients and,of course,be
edible.It may be mixed with the other salad ingredients (for example,shreds of red cab-
bage mixed into a tossed green salad),or it may be added at the end.
Often,the main ingredients of a salad form an attractive pattern in themselves,and
no garnish is necessary.In the case of certain combination salads and other salads with
many ingredients or components,there may be no clear distinction between a garnish
and an attractive ingredient that is part of the body.In general,if a salad is attractive and
balanced without an added garnish,don’t add one.
Nearly any of the vegetables,fruits,and protein foods listed on pages 654–655,cut
into simple,appropriate shapes,may be used as garnish.
Dressing
Dressing is a seasoned liquid or semiliquid that is added to the body of the salad to give
it added flavor,tartness,spiciness,and moistness.
The dressing should harmonize with the salad ingredients.In general,use tart dress-
ings for green salads and vegetable salads and use slightly sweetened dressings for fruit
salads.Soft,delicate greens like Boston or Bibb lettuce require a light dressing.A thick,
heavy dressing will turn them to mush.
Dressings may be added at service time (as for green salads),served separately for
the customer to add,or mixed with the ingredients ahead of time (as in potato salad,
tuna salad,egg salad,and so on).A salad mixed with a heavy dressing,like mayonnaise,
to hold it together is called a bound salad.
Remember:Dressing is a seasoningfor the main ingredients.It should accent their
flavor,not overpower or drown them.Review the rules of seasoning in Chapter 4.
ARRANGING THE SALAD
Perhaps even more than with most other foods,the appearance and arrangement of a
salad are essential to its quality.The colorful variety of salad ingredients gives the chef an
opportunity to create miniature works of art on the salad plate.
Unfortunately,it is nearly as difficult to give rules for arranging salads as it is for
painting pictures because the principles of composition,balance,and symmetry are the
same for both arts.It is something you have to develop an eye for,by experience and
by studying good examples.
G
uidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
Think of the rim as a picture frame and arrange the salad within this frame. Select the right plate for the portion size, not too large or too small.
2. Strive for a good balance of colors.
Plain iceberg lettuce looks pale and sickly all by itself, but it can be enlivened by mixing in darker greens and perhaps a few shreds of carrot, red
cabbage, or other colored vegetable. On the other hand, don’t go overboard. Sometimes just a few shades of green will create a beautiful effect. Too
many colors may look messy.
3. Height helps make a salad attractive.
Ingredients mounded on the plate are more interesting than if they are spread flat. Lettuce cups as bases add height. Often just a little height is
enough. Arrange ingredients like fruit wedges or tomato slices so they overlap or lean against each other rather than lie flat on the plate.
4. Cut ingredients neatly.
Ragged or sloppy cutting makes the whole salad look sloppy and haphazard.
5. Make every ingredient identifiable.
Cut every ingredient into large enough pieces that the customer can recognize each immediately. Don’t pulverize everything in the buffalo chopper
or VCM. Bite-size pieces are the general rule, unless the ingredient can be cut easily with a fork, such as tomato slices. Seasoning ingredients, like
onion, may be chopped fine.
6. Keep it simple.
A simple, natural arrangement is pleasing. An elaborate design, a gimmicky or contrived arrangement, or a cluttered plate is not pleasing. Besides,
elaborate designs take too long to make.
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Chapter 21 • Salads and Salad Dressings
RECIPES AND TECHNIQUES
Thorough mise en place is extremely important in salad-making.Little cooking is in-
volved,but a great deal of time-consuming handwork is.Salads can be made quickly and
efficiently only if the station is set up properly.
P
rocedure for Quantity Salad Production
When salads are made in quantity, an assembly-line production system is most efficient. Figure 21.1 illustrates this technique.
Remember the rules of safe food handling. Most salad ingredients are eaten without further cooking, so it is essential to avoid
cross-contamination. Use sanitary tools and work surfaces. Wash hands properly before beginning work. In some places, lo-
cal health laws require the use of gloves whenever you are handling ready-to-eat foods.
Figure 21.1
Efficient production of salads in quantity.
(a) Prepare all ingredients ahead. Arrange cold salad (b) Place lettuce bases on all plates.
plates on trays for easy refrigeration.
(c) Place body of salad (in this case, potato salad) on (d) Garnish all salads. Refrigerate until service.
all plates.
1. Prepare all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all fruits, vegetables, and garnish. Mix bound
and marinated salads (egg salad, potato salad, three-bean salad, etc.). Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy transfer to refrigerator.
3. Place bases or underliners on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until service. Do not hold more than a few hours, or the salads will wilt. Holding boxes should have high humidity.
7. Do not add dressing to green salads until service, or they will wilt.
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Salads
GREEN SALADS
Principles
Salad greens must be fresh,clean,crisp,cold,and well drained,or the salad will be of
poor quality.Good greens depend on proper preparation.
Moisture and air are necessary to keep greens crisp.
1. Leaves wilt because they lose moisture.Crispness can be restored by washing and
refrigeration.The moisture that clings to the leaves after thorough draining is usu-
ally enough.Too much water drowns them and dissolves out flavor and nutrients.
2. Air circulation is essential for the greens to breathe.Do not seal washed greens too
tightly or pack too firmly.Refrigerate in colanders covered with clean,damp tow-
els,or in specially designed perforated plastic bins.These protect from drying while
allowing air circulation.
Browning or rusting occurs when cut greens are held too long.This can be par-
tially avoided by rinsing them in a mild antioxidant and by using stainless-steel knives.
Better yet,plan purchasing and production so you don’t need to hold them too long.
B
asic Procedure for Green Salads
1. Wash greens thoroughly.
Remove core from head lettuce by striking the core gently against a flat surface, such as a cutting board or the side of a vegetable sink, and twist-
ing it out. Do not smash it, or you’ll bruise the entire head. Cut through the core of other greens or separate the leaves so all traces of grit can be re-
moved. Wash in several changes of cold water, until completely clean. For iceberg lettuce, run cold water into the core end (after removing core),
then turn over to drain.
2. Drain greens well.
Lift greens from the water and drain in a colander. Tools and machines are available that quickly spin-dry greens. Poor draining results in a
watered-down dressing and a soupy, soggy salad.
3. Crisp the greens.
Refrigerate greens in a colander covered with damp towels or in a perforated storage bin to allow air circulation and complete drainage.
4. Cut or tear into bite-size pieces.
Many people insist on tearing leaves instead of cutting, but this is a slow method if you have a large quantity to do. Also, you are more likely to
crush or bruise the leaves.
Use sharp stainless-steel knives for cutting. Bite-size pieces are important as a convenience to the customer. It is difficult to eat or cut large leaves
with a salad fork.
5. Mix the greens.
Toss gently until uniformly mixed. Nonjuicy raw vegetable garnish such as green pepper strips or carrot shreds may be mixed in at this time. Just
make sure the vegetables are not cut into compact little chunks that will settle to the bottom of the bowl. Broad, thin slices or shreds stay better
mixed.
For tossed salads to be served immediately, add the dressing to the greens in the bowl. Toss to coat the greens with the dressing. Plate (step 6) and
serve immediately. For pre-plated salads, proceed with steps 6 through 9.
6. Plate the salads (including underliners, if used).
Cold plates, please. Don’t use plates right out of the dishwasher.
Avoid plating salads more than an hour or two before service, or they are likely to wilt or dry.
7. Garnish.
Exceptions:(a) Garnish that is tossed with the greens in step 5. (b) Garnish that will not hold well (croutons will get soggy, avocado will discolor,
etc.). Add these at service time.
8. Refrigerate.
9. Add dressing immediately before service, or serve it on the side.
Dressed greens wilt rapidly.
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Chapter 21 • Salads and Salad Dressings
Mixed Green Salad
Portions: 25 Portion size: 21⁄ 2–3 oz (70–90 g)
U.S. Metric Ingredients (cid:1) P r o c e d u r e
41⁄ 2 lb 2 kg Assorted salad greens 1. Review guidelines and procedure for preparing green salads
1–11⁄ 2 pt 500–750 mL Basic Vinaigrette or (p. 665).
variation (p. 697)
2. Wash and drain the greens thoroughly. Chill in refrigerator.
3. Cut or tear the greens into bite-size pieces.
4. Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
5. Immediately before service, add the dressing and toss to coat