Cooking lesson: salads and salad dressings

A lesson plan for learning the fundamentals of Salads and Salad Dressings

1. Techniques:

Making a salad dressing:

    1) two vinaigrettes: light and heavy

    2) two emulsified dressings: thin creamy and thick creamy

    3) creating a flavor structure

Making a salad:

    1) tossed salad (radicchio, baby spinach and baby kale w/light vinaigrette)

    2) composed salad (stacked salad w/heavy vinaigrette)

    3) chopped/shredded salad (coleslaw w/thin creamy dressing)

    4) bound salad (chicken salad w/thick creamy dressing)

2. Talking points:

    • Types of salads and when to use them

    • Types of greens, such as:

    • Bitter greens

    • Tender greens

    • Crisp greens

    • Pairing the right salad dressing with the right greens

    • Using cooked meats, eggs and veggies

3. Suggested ingredients needed: (this list can change based on the students’ needs)

• 2 chicken breasts

• 4 medium-size carrots

• 4 celery ribs

• 1 cup shredded cabbage

• 2 garlic pickles

• 1 head Romaine lettuce

• 1 bag mix of baby spinach and baby kale

• 1 small head radicchio or 3 endives

• olive oil

• other oil, such as avocado

• vinegar (will be good to have 2 types)

• dried herbs

• fresh rosemary

• 3 eggs

• 1 avocado

• dijon or yellow mustard

• 1 lemon

• 1 bunch green onions

• 1 red bell pepper

• 1 orange bell pepper

• 10 pitted black or kalamata olives

• 1 bunch Cilantro, Basil, Dill, Parsley (all of these, or any combination of these 4)

• Optional: 1/4 cup feta cheese or other cheese that you all eat

• 1/2 cup raw pumpkin seeds

http://stellaculinary.com/stella-culinary-school-podcast-index

http://www.epicurious.com/archive/seasonalcooking/farmtotable/visualguidesaladgreens

http://theculinarycook.com/types-of-salad-and-salad-dressings/

http://en.wikipedia.org/wiki/List_of_salads