308 Part Three Ingredients, Preparation, and Presentation
Washing
At home, lettuce is often washed by
running cold water over it. In a commercial
kitchen, lettuce and other greens are washed
by submersion. Cut greens are put into a
sink or container of cold water that is deep
enough for them to be fully covered and float
freely. The product is stirred to help loosen
dirt or sand that will sink to the bottom. The
greens are lifted from the water and drained,
leaving the dirt and sand in the sink.
Drying
After salad greens are washed, excess
water must be drained off. Wet greens
become soggy over time. Dressings placed on
wet greens can become diluted, making them
runny, bland, and unappetizing. Greens can
be drained in a colander or perforated hotel
pan. Paper towels can be used to remove
excess water, but a salad spinner is the best
option. A salad spinner uses centrifugal force
to remove moisture. The greens are placed
in the basket and then spun at a high rate of
speed. The result is salad greens that are dry
and uncrushed.
Color your Salad with Nutrients
ChooseMyPlate.gov suggests that you
include a green salad with your dinner every
night. Use color as your guide when selecting
ingredients for your salad. Red and dark
green leafy vegetables are generally higher in
antioxidants, vitamin B6, and other nutrients
than lighter colored greens. Remember this tip
from ChooseMyPlate.gov: Make your garden
salad glow with color. Brighten your salad by
using colorful vegetables such as black beans,
sliced red bell peppers, shredded radishes,
chopped red cabbage, or watercress. Your
salad will not only look good but taste good, too.
N u t r it i o n Co n n ect i o n N u t r it i o n Co n n ect i o n
Salad Dressings
A salad dressing should enhance the
flavor of the salad. Many different ingre-
dients can be used to make dressings.
However, dressings fit into one of three basic
types—simple vinaigrette, mayonnaise, or
emulsified dressing.
Simple Vinaigrettes
The French term vinaigrette tends to make
something that is beautifully simple sound
unnecessarily complex. In its most basic
form, a vinaigrette is nothing more than a
mixture of oil and vinegar. Oil is liquid at
room temperature and provides the palate,
or roof of the mouth, with a supple mouth-
feel. It also acts as an excellent flavor carrier
for other ingredients. The task of the acidic
vinegar is to “cut” the fat, add another taste
sensation, and stop the oil from coating
the palate. In short, the only real secret to
preparing a good vinaigrette is to achieve a
balance in fat, acid, and other seasonings.
Proportion In most cases, the ratio of
three parts oil to one part vinegar by volume
achieves the desired balance for a vinai-
grette. Sometimes, due to the characteristics
of the vinegar, these proportions may need
to be altered. When working with a stronger
vinegar, most chefs choose to adjust the ratio
and use four or five parts oil to one part
vinegar, rather than dilute the vinegar.
Simple vinaigrette does not stay blended
for long. The nature of vinegar and oil is to
repel each other and separate. Therefore, it is
important to stir simple vinaigrette immedi-
ately before serving.
Mayonnaise and
Emulsified Dressings
When simple vinaigrette is shaken or
whipped, the oil and vinegar mix together in
microscopic droplets creating an emulsion.
An emulsion is a mixture of two liquids that