Salads

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There are five main types of salad, including green (tossed or composed), bound, vegetable, fruit, and combination.

  • GREEN The two types of green salad are tossed (or mixed) and composed salad. Prepare all ingredients individually for either salad. Mix (or toss) together the ingredients of a tossed green salad prior to plating. Then, place a tossed salad on a base or serve without further garnish. You do not toss together the ingredients for a composed salad. Arrange the ingredients on the base separately to create the desired taste experience and achieve a high level of
    visual appeal.
  • BOUND The bound salad is prepared from cooked primary ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice. The ingredients are bound together with some type of heavy dressing such as mayonnaise.
  • VEGETABLE A vegetable salad, is prepared from cooked and/ or raw vegetables. Use a heavy dressing to bind this type of salad or toss with a lighter dressing. For example, bind the cabbage for coleslaw with a heavier mayonnaise-based dressing or a lighter vinegar-and-oil dressing. As part of the preparation, allow the ingredients in a vegetable salad to rest for a period of time to increase flavor and change texture in the mixture of ingredients.
  • FRUIT You prepare a fruit salad from fruit using a slightly sweet or sweet/sour dressing to enhance the flavor. Handle the fruit carefully, and prepare the salad close to service to prevent the cut fruit from softening, browning, or losing moisture.
  • COMBINATION A combination salad incorporates a combination of any of the four salad types discussed previously. When making a combination salad, prepare the different components according to their individual guidelines. Be sure to follow the guidelines for attractive salad arrangement.

Tossed

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Classic Caesar Salad

Course Salad
Cuisine American
Keyword Culinary 2

Ingredients

Dressing

  • 6 anchovy fillets packed in oil
  • 1 small garlic clove
  • 2 large egg yolks*
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon Dijon mustard
  • 5 tablespoons olive oil divided
  • 1/2 cup vegetable oil
  • 3 tablespoons finely grated Parmesan

Salad

  • 3 cups torn 1″ pieces country bread
  • 3 romaine hearts
  • Kosher salt
  • Freshly ground black pepper

Instructions

The Dressing:

  • Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
  • Whisk in 2 large egg yolks, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard.
  • Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy.
  • Whisk in 3 tablespoons finely grated Parmesan.
  • Season with salt, freshly ground black pepper, and more lemon juice, if desired.

The Croutons:

  • Toss 3 cups hand-torn 1″ pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper.
  • Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.

Assembly

  • Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
  • Use a vegetable peeler to thinly shave a modest amount of parmesan on top.
  • Use gloved hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan. If using tongs, be careful not to break lettuce.

Notes

For more information on Caesar Salads: https://www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad

Composed

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Cobb Salad

Course Salad
Cuisine American
Keyword Culinary 2

Ingredients

FOR THE DRESSING:

  • 1 small shallot thinly sliced into rings
  • 3 tablespoons red-wine vinegar
  • Kosher salt and ground pepper
  • 1 tablespoon whole grain or Dijon mustard
  • 3 tablespoons olive oil plus more as needed

FOR THE SALAD

  • 4 large eggs
  • 10 ounces thick-cut bacon about 8 strips
  • 12 ounces boneless skinless chicken breast (about 2 medium breasts)
  • 1 head romaine lettuce torn into bite-sized pieces or coarsely chopped
  • 6 ounces small to medium tomatoes about 6, sliced or quartered
  • 1 avocado thinly sliced or chopped
  • 4 ounces blue cheese crumbled
  • 3 Tablespoons finely chopped chives

Instructions

Make Dressing

  • Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.

Prepare Proteins

  • Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you’re ready to assemble the salad.
  • Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  • Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium–high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
  • Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
  • Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.

Assembly

  • Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
  • Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

Notes

For More Information on Cobb Salads: https://kitchenproject.com/history/CobbSalad.htm

Combination

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Waldorf Salad

Course Salad
Cuisine American
Keyword Culinary 2

Ingredients

Salad

  • 6 Tbsp mayonnaise or plain yogurt
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 sweet apples cored and chopped
  • 1 cup red seedless grapes sliced in half (or 1/4 cup of raisins)
  • 1 cup celery thinly sliced
  • 1 cup chopped slightly toasted walnuts
  • 1 head Butter Head Lettuce

For Sugared Almonds

  • 1 cup sliced almonds
  • ½ cup granulated sugar
  • pinch salt
  • pinch cayenne pepper

Instructions

Prepare almonds

  • Cook and stir almonds, sugar, pinch of salt, and pinch of cayenne in a saute pan over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to parchment paper-lined 1/2 sheet pan to cool completely.

Prepare Salad

  • In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.
  • Fold apple, celery, grapes, and walnuts with dressing, tossing well.
  • Divide lettuce leaves on 6 plates. Divide mixture evenly over lettuce leaves. Garnish with toasted, sugared almonds, if desired.

Notes

For more information: https://food52.com/blog/13272-the-story-behind-the-most-popular-salad-in-new-york
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Salade Niçoise with Yogurt Vinaigrette

Course Salad
Cuisine French
Keyword Culinary 2

Ingredients

FOR THE VINAIGRETTE:

  • 2 tablespoons good-quality red or white wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 5 tablespoons plain low-fat yogurt you can omit this and use a total of 1/2 cup extra virgin olive oil

FOR THE SALAD:

  • ¾ pound medium Yukon gold or fingerling potatoes cut in 3/4-inch dice
  • 1 5 1/2- ounce can light not albacore tuna packed in water, drained
  • 6 ounces green beans trimmed, and cut in half if long
  • 1 small red or green pepper thinly sliced or diced
  • 1 small cucumber preferably Persian, cut in half lengthwise and then sliced in half-moons
  • 2 hard-cooked eggs preferably free range, peeled and cut in wedges
  • 1 small head of Boston lettuce 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
  • 2 to 4 tablespoons chopped fresh herbs like parsley, basil, tarragon, chives and marjoram
  • 3 or 4 tomatoes cut in wedges, or 1/2 pint cherry tomatoes, cut in half

OPTIONAL:

  • 6 to 12 anchovy fillets rinsed and drained on paper towels
  • 12 imported black olives

Instructions

Make Dressing

  • Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt. Refrigerate for at least 30 minutes and up to 24 hours.

Cook Vegetables

  • Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large bowl, season with salt and pepper, add the tuna, and toss with 1/4 cup of the dressing while the potatoes are hot. The potato/tuna mixture may be served either warm or room temperature. DO NOT SERVE HOT.
  • Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer beans to the ice water, then drain. Dry on paper towels.

Assembly

  • Form a bed of lettuce on each plate. Arrange red or green pepper, cucumber, hard-boiled eggs, and fresh herbs. Add shocked green beans and room temperature or warm potato/tuna mixture. Garnish with the tomatoes, anchovies and olives. Serve Immediately.
  • Advance preparation: The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.

Vegetable Salads

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Broccoli Madness Salad

From the now-closed restaurant Sweet Tomatoes
Course Salad
Cuisine American
Keyword Bound Salads, Culinary 2

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 2 pounds broccoli florets
  • 1/4 cup raisins
  • 1/2 cup toasted and salted cashews sunflower seeds, pumpkin seeds
  • 1/4 cup cooked bacon bits
  • 1/4 cup chopped red onion

Instructions

Make Dressing

  • In a large bowl mix together mayonnaise, apple cider vinegar, vegetable oil, and sugar, beat with a whisk until the sugar has dissolved.
  • Fold in broccoli, cashews, raisins, bacon bits, and red onion until everything is evenly coated with the salad dressing.
  • Refrigerate for at least 4 hours before serving.

Bound Salads

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Potato Salad

Course Side Dish
Cuisine American
Keyword Bound Salads, Culinary 2

Ingredients

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Instructions

  • Bring a large pot of salted water to boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Gently fold in potatoes, attempting to keep them from falling apart. Refrigerate for at least 4 hours.
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Macaroni Salad

Course Side Dish
Cuisine American
Keyword Bound Salads, Culinary 2

Ingredients

  • 2 cups uncooked elbow macaroni
  • ½ cup mayonnaise
  • 1 Tablespoon distilled white or apple cider vinegar
  • 2 Tablespoons cup white sugar
  • 1 tablespoons prepared yellow mustard
  • 1 teaspoons salt
  • Heavy pinch ground black pepper
  • ½ large red onion chopped
  • 1 stalk celery chopped
  • ½ green bell pepper seeded and chopped
  • 1 tablespoons chopped pimento peppers

Instructions

  • Bring a large pot of lightly salted water to boil. Add the macaroni and cook until tender, about 8 minutes. Rinse under cold water until chilled and drain.
  • In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt and pepper until the sugar and salt have both dissolved. Stir in the onion, celery, green pepper, pimentos. Gently fold in chilled macaroni.
  • Refrigerate for at least 4 hours before serving.