Meanwhile, ongoing demand for spice and heat paves the way for salads inspired by Latin American, Middle Eastern and Asian cuisines. A Latin American salad might include ingredients like jalapeño, avocado and fruits like grapefruit or mango. Chipotle vinaigrette works well on a taco salad with shredded lettuce, cheese, peppers and avocado. For Middle Eastern, sesame seeds, sumac, thyme, za’atar spice blend, chickpeas, olives, tomatoes and olive oil can come into play. A salad travels an Asian route with ingredients like ginger and wasabi in the dressing.
The format of the salad itself can also serve as a point of inspiration. Smaller, portable versions of Caesar and Chinese chicken salad, as well as chef salad (greens with julienne cheeses, meats and vegetables, along with hard-boiled egg), can work well in a portable salad cup for grab-and-go customers.
Dressing the salad
One important aspect of creating an effective—and delicious—entrée salad is matching the salad dressing with the characteristics of the greens (bitterness, size of cut, etc.) and with the other salad ingredients. For instance, a tiny-dice romaine would work better with less of the same dressing than the amount used with large cuts. Bitter greens work well with sharper, fruitier vinaigrettes. Iceberg lettuce types better with dressings based on yogurt, buttermilk and mayo, along with herbs and vegetables like carrots and beets. Butter types match well with richer vinaigrettes with wine or champagne vinegars, mustard and aromatic herbs. Romaine works well with emulsions—Caesar, ranch, aioli, etc.
Fruit-based dressings are a good way to test the waters when it comes to new flavors. I use mango with Caribbean spices and cilantro, or I’ll combine the fruit with sesame and ginger for an Asian accent. When ingredients like char-grilled lemon are listed on menus, it piques customers’ curiosity and provides a new flavor experience.
Fruit-based dressings, as well as fresh fruit, appeal to younger diners and help introduce them to healthier eating patterns.
Different types of vinegar (apple cider, cane sugar, molasses and chocolate) add flavor nuance to dressings. Exotic oils like grape seed and avocado add dimension and make a salad memorable.
Protein options
Meats and cheeses have been a tradition on salads. Seafood has generally been used individually on salads, and a seafood salad can be cold or hot, such as deep-fried calamari with Asian greens and julienne red pepper.
Today, everyone is doing Caesar salads with grilled meats, poultry and seafood. Salads can feature hot, grilled steak. Chicken can be deep-fried and placed over hearts of lettuce with blue cheese. Poached chicken goes well with arugula and thin strips of zucchini. Even slowly braised short ribs can find a home atop a salad. Poached eggs are much more popular on salads these days.
Cheese can serve as the star protein on salads. Cheeses can be pan-roasted or nut-encrusted and oven-baked to top a salad. Risotto balls, made with rice, Italian herbs and cheese, then fried, work well with arugula and fennel.
Fruitful combinations
In addition to protein, which defines salad entrées, consumers are looking for more healthful, fresh fruit and vegetables across the menu.
Whether recognized as a “superfruit” or not, unique pear and apple varieties, pomegranate seeds, açaí berries, blueberries, grapes, mango, papaya, kiwifruit, and strawberries equate to freshness and flavor on salads. In addition to being healthful, fresh fruit adds refreshing flavor and texture and contrasting color to salads, often working in concert with the protein.