Garde Manger - *Salads*

Salads have played a key role throughout culinary history.  Fresh concoctions of seasoned herbs and lettuces, known as herba salata, were enjoyed by the ancient Greeks and Romans.  According to legend, the Greek philosopher Aristoxenus was so obsessed with freshness that while lettuce was still growing he would sprinkle it with vinegar and honey the night before he planned to prepare a salad.  We owe a debt of gratitude to the Romans for our word salad, deriving it from their word for salt.

There are many classic salads from around the world and I am going to show you some of them.

Let's start with Fruit salads...Fruits have a variety of characteristics, making some fruit salads fairly sturdy, while others lose quality very rapidly.

*Waldorf Salad*

"This classic fruit salad is credited to Oscar Tschirky, maitre d' of the Waldorf Astoria Hotel in New York City.

*Fruit Salad*

*Ambrosia Salad*

In Greek mythology, ambrosia was the food of the gods and was thought to confer immortality.  Today, the word refers to this Southern specialty.

Note : Make this salad only when fruits are ripe and full flavored. This salad should be made just prior to serving and should not be held overnight.

INGREDIENTS

1 cup whipping cream

1/2 cup sugar

12 oranges, segmented

1 pineapple, cubed

2 lb bananas, sliced

1 lb grapes, halved

1/2 lb coconut flakes, toasted

1. Whip the cream to soft peaks and add sugar.

2. Fold the fruit into the whipped cream.

3. Let the salad rest for about 30 minutes before serving.

4. Garnish with toasted coconut.

Vegetable salads are prepared as required by the specific recipe. If the salad is to be served raw, the prepared vegetables are combined with a vinaigrette or other dressing and allowed to rest long enough for the flavors to "marry".

*Caesar Salad*
According to culinary lore, this salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico.  Today Caesar salads may be served as a salad buffet item, a plated first course or main course garnished with smoked seafood, sliced grilled chicken, or duck breast.

*Coleslaw*
A mixture of cabbages,pepper, carrots, and onions makes a colorful variation on this classic dish.

*Asian Vegetable Slaw*

INGREDIENTS
20 oz savoy cabbage, cut into fine chiffonade
10z carrots, cut into julienne
1 cup fresh cilantro, rough chop
1 scallions, sliced thin on bias
DRESSING
1 cup vegetable oil
1/4 cup olive oil
1/4 cup peanut oil
1 tsp sesame oil
1/2 cup rice wine vinegar
1 tbs soy sauce
1 tbs fish sauce
1/4 tsp ground white pepper
pinch cayenne pepper
1/2 cup toasted peanuts, chopped
2 tbs toasted sesame seeds
1. Toss together cabbage, carrots, cilantro, and scallions.
2. Blend dressing ingredients and pour over cabbage mixture.  Adjust seasonings with white pepper and cayenne.  Garnish with peanuts and sesame seeds.

*Cobb Salad*
Cobb salad was created at the Brown Derby Restaurant in Hollywood, California.  Various interpretations may call for either chicken, turkey, beef or a combination of these.