This week was main course salads. When serving a salad as a main course the components of proteins, greens, dressing, garnish are much like a side salad, but a larger portion. Texture and flavor contrasts are important as with any dish.
The Cobb salad is a classic main course salad with it’s plating style where the greens with dressing are a bed for the other components in the salad on top arranged in lines to give it color and texture balance. Hard boiled eggs, bacon, chicken, avocado, and tomatoes.
Shrimp Louie was what seemed like a shrimp cocktail salad where the shrimp wasn’t grilled or cooked so other componenets in the salad had to be crunchy or else there would be no texture contrast.
The Asian salad took a little eastern turn on a traditional salad with the asian flavors of sesame, soy sauce, water chestnuts, and used chinese cabbage to round out the Eastern flavor profile. The light asian dressing was a nice compliment to the bitter profile of the chinese cabbage. A sesame seed garnish would have added a nice crunch to the salad but it was not included in this recipe.
The Grilled salmon used the fish as the main protein. A simple salad where good cooking techniques came into play since salmon can be overcooked to rubber or if it’s not cooked enough you risk illness.
All in all this was a learning experience refresher for how a simple salad is not so simple when taking into consideration of flavor, texture, what greens to use, choosing the right dressing, using the right amount of dressing, and assuring quality ingredients. This definitely showed us that salads are not just “rabbit foods”