In this formula page I will intend to help define and present
the building blocks for interesting and distinctive salads.
I will give you at least nine different combinations of salads.
I am creating for you here a method and ideas for salads rather
than giving you the actual amounts. I have posted each of the
vinaigrettes listed as separate recipes within the pages of
this section of the book.
The word salad really doesn't have any strict definition in
the food industry. Salads are any combination of ingredients
that suit you. I like to combine bitter greens with a sweet
vinaigrette, always including some crunch to the salad either
from nuts or croutons, and often some sort of cheese to soften
the pungency of the vinegar in the dressing. It is imperative
that you use the freshest ingredients possible. You will notice
that I have paid close attention to colors as well. I will include
a variety of colors to liven up the plate and to give the salad
eye appeal. It is imperative that all the leafy greens and vegetables
are thoroughly washed and properly dried. This applies to all
vegetables. It is especially important for leafy greens as dirt
is easily caught in the leaves. Aside from thorough washing
I like to cut greens to edible size with and extremely sharp
knife. The reason for this is that greens will bruise easy cutting
them with a sharp knife the greens stay un bruised. The great
thing about salads is that there is loads of creative freedom
to be found so I've listed the ingredients without quantities
so you can put in as little or as much of each ingredient as
you like. These salads can be tossed then served for a casual
meal or built in layers on each plate for a more formal serving.
We serve dressing on the side for most of these salads. We
do this to avoid salads getting soggy. At home I like to actually
dress the salad as the flavors get mixed more thoroughly and
distributed evenly. We will also serve cheese like feta on the
side because not every one likes feta cheese. And again at home
you can easily combine this cheese in your tossed salad.
Just in case you are looking at some of these ingredients and
wondering to yourself, "What on earth is tatsoi?",
for your convenience I have given you a produce manual description
of the most common greens.
(Information provided by the PMA's Fresh Produce Manual see
select sources and web sites) Arugula-( considered a bitter
herb also known as "rocket") smooth small notched
leaves with dark green color. Exhibits a delicate, peppery flavor.
Belgian Endive - a relative of standard endive or chicory,
characterized with elongated head approximately 5 inches long,
consisting of white, compact leaves with light yellow tips.
Flavor is mild and bitter.
Bib Lettuce - Also called Boston Lettuce(a sweet green)
light green, flexible leaves with a mild flavor. Avoid lettuce
that appears wilted or shows sights of discoloration or decay-
dark butts, yellow-tipped leaves, or cracked ribs.
Endive - also called chicory, loose bunch of narrow
leaves with ruffled edges. Leaf color ranges from dark green
on the outer edge to yellow white on the center. Slightly bitter
flavor.
Escarole - large, closely bunched heads of slightly
crumpled leaves that curve outward from the center of the head.
Escarole can be wilted with success.
Iceberg Lettuce - compact, light green heads with crisp
texture and delicate flavor. I usually avoid iceberg because
of its light flavor and lack of nutritional value. Choose heads
that a firm to the touch and avoid lettuce with wilted, discolored,
or translucent leaves. Iceberg tends to brown easy once cut
and is a nother reason why I do not like to use it. However
it does have its uses and applications. It can be used as part
of these salad although I don't use it.
Radicchio - (considered bitter) compact head of maroon-red
leaves with white veins. Distinct flavor and slightly bittersweet.
Choose a firm, compact head. Radicchio can be successfully grilled
if quartered properly.
Red or Green Leaf Lettuce - loosely bunched curly leaves
with a crisp texture. Lettuce should be fresh, crisp, and well
colored. This is definetly a sweet green and is verydelicate.
It bruises easily but loks pretty. Whole leaves work well on
sandwiches and as garnish under appetizer or vegetable trays.
Romaine Lettuce - long, loaf shaped leaves that range
from green outer leaves to yellow inner leaves with crisp texture.
Avoid romaine with wilted or damaged outer leaves. This lettuce
is the standard base for the famous Caesar and Cobb salad.
Spring Mix - tossed greens including Red or Green Oak
leaf, Red or Green Leaf Lettuce, Red or Green Romaine, radicchio,
frisee (feathery, scraggly, pencil thin leaves), and a variety
of other specialty greens. Spring mix varieties are generally
available everywhere and come packeaged ready to use. Be prepared
to use it withina few days of purchasing as it has a short shelf
life. Spring mix can also be called mesclun mix or mixed baby
greens.
Tatsoi - thick, dark green, and spoon-shaped leaves
with white midribs. Flavor is similar to spicy cabbage. This
is also called spoon spinach.
Spinach Salad
This is often a kickoff salad as every body seems to love the
cilantro vinaigrette. We often add yellow peppers for color
and we make our own bacon bits.
Ingredients: Spinach, spring mix, sliced mushrooms, sliced
red onion, sliced red pepper, toasted almonds, crispy bacon
pieces (real), crumbled feta cheese served with Cilantro Vinaigrette
or Zesty Ranch (these recipes are in It's Not Just Camp Food
Anymore)
New Mexican Chicken Caesar Salad
This formula has on its own at least 2 variations. One is with
a standard grilled chicken breast (see master recipe in INJCFA)
and the other is with a barbequed chicken breast using our chipotle
barbeque sauce.
Ingredients: Romaine topped with sliced red and yellow
pepper strips, cherry or grape tomatoes, crumbled tortilla chips
or tortilla strips (see Tortilla Soup recipe), shredded jack
cheese and served with either
Roasted Red Pepper Vinaigrette or New
Mexican Caesar dressing (see recipes) -Each salad is served
with either chicken breast cut into strips. Serve with fresh
crusty bread.
Greek Salad
A standard in many food service establishments. I have chosen
again to use romaine instead of iceberg. This salad is often
served with a sharp acidy vinaigrette but I have chosen to pair
it with a sweeter dressing.
Ingredients: Romaine, pitted kalamata and green olives,
Thinly sliced red onion, sliced green bell pepper, wedged Roma
Tomato, sliced cucumber and crumbled feta cheese served with
a Balsamic Vinaigrette (recipe available in It's Not Just Camp
Food Anymore) can also be served with roasted shallot vinaigrette.
Kameron's Favorite Salad
Once again in search of new combinations we came up with this.
It happens to be my 110 percent assistants favorite.
Ingredients: Spring mix, romaine, green leaf, chopped
toasted pecans, yellow bell pepper strips, thinly sliced sweet
onion, dried cranberries, raisins, crumbled bleu cheese served
with Roasted Garlic and Stone Ground Mustard Vinaigrette (see
recipe).
Steak Salad
We used to serve this as one of our going home salads on Sundays
lunch menu.
Ingredients: Romaine, green and red leaf, grilled onions,
grilled yellow squash, sliced red pepper or roasted red peppers,
chopped walnuts, shredded gruyere cheese and sliced steak served
with Honey Balsamic Vinaigrette (recipe available in It's Not
Just Camp Food Anymore) This will pair well with a raspberry
vinaigrette or even ranch dressing. Note: use a medium cooked
piece of grilled steak, sliced thin. This is good way to use
up a leftover steak from a BBQ.
Combination #1
A French bistro style salad that we served at one of our recent
pastors wives conferences. The combination of bitter and sweet
greens works well with the mellow roasted garlic dressing.
Ingredients: Bib lettuce, escarole, tatsoi, arrugala,
sliced pink lady apples, chopped walnuts, raisins, sunflower
seeds served with Roasted Garlic and Stone Ground Mustard Vinaigrette
(see recipie)
Combination #2
Another Bistro style salad we diversified here by adding the
texture of shredded cabbages. This added both crunch and pungency
as well as eye appeal.
Ingredients: Escarole, raddichio, spring mix, shredded
red and green cabbage, shredded carrots, sliced cucumbers, grape
tomatoes, sliced black olives, slices mushrooms, and crumbled
feta cheese served with Roasted Garlic and Stone Ground Mustard
Vinaigrette (see recipe)
Combination #3
Arugala, Belgium endive, and radicchio make up an Italian salad
known simply as "tri-colore." This salad is very bitter
so we sweetened it with roasted beets and grilled onions. Here
we added the element a smoke dimension from the grilled onions
and squash as well.
Ingredients: Spring mix, arugala, belgium endive, radicchio,
grilled onions, sliced grilled yellow squash, roasted beets
served with Herbed Champagne and Roasted
Shallot Vinaigrette (see recipe). Also works well with Roasted
onion and balsamic vinaigrette.
Combination #4
This salad highlights the nutty nature and bitterness of escarole
and arugala while topping with sweet toppings and serving with
a sweet dressing. The balance achieved is astounding.
Ingredients: Escarole, arrugala, radicchio, sliced yellow
bell peppers, sliced red apples, chopped cashews, dried cranberries,
crumbled bleu cheese served with Roasted
Sweet Onion Vinaigrette (see
recipe)
