There’s so much fruit to choose from for salads—tropical, citrus, stone fruit, etc. Each season presents new flavors and textures to incorporate in the salad mix. As a salad component, fruit brightens the overall flavor and becomes part of the sugar and acid equation. When you use fruit in the dressing, you need less fat because of the way a puréed fruit feels on the palate.
I use fresh basil, mint, tarragon and young scallions as a subtle complement to fresh fruit. For more-aggressive flavor, I turn to cilantro and marjoram. Citrus works well with basil, mint and scallion, and even parsley. Orange and basil pair well, as do rosemary and grapefruit. Mango works well with cilantro, mint and Thai basil, as well as scallions. Apples and dill make a good match. Combine melons with mint and lemon basil or lemon grass. Try watermelon with marjoram.
A mango chicken chop salad is a pleasing combination of romaine, jicama, fresh mango, orange sections, cucumber, red onion, black beans and grilled ancho barbecue chicken that’s dressed with chipotle-orange dressing. Another option is peaches and shrimp with a vanilla vinaigrette. Grapes accent salmon nicely in an entrée salad.
Looking ahead
The composition of salads has undergone a major shift and has moved the salad firmly into the center-of-the-plate category, as evidenced on menus from fine dining to fast food.
I predict the use of vegetables in salads will increase and the amount of greens will be less important than the specific variety used. Beet salads are mainstream now. Roasted vegetables contribute satisfying flavor and pair well with seafood, meat, poultry and myriad cheeses. There’s also a lot of room to get creative with the addition of hot, fried artichokes, tempura vegetables and vegetable chips.
Labor-saving salad ingredients—cleaned greens, precut vegetables and fruits, cheese developed specifically for salads, fully cooked meats, etc.—cut down production time. However, with that convenience comes the responsibility to protect the integrity and safety of these ingredients.
It’s important to understand the protocols your suppliers have in place to increase food safety and shelf life. If you bring in raw greens, they require care in selection and preparation. Less-fibrous young leaves have a delicate flavor and texture. They should be handled with the least possible physical pressure, which can crush cells and result in development of unappetizing off flavors and darkened areas. In many cases, it makes good business sense to buy greens that are cleaned and ready to serve.
Chefs will continue to be inventive with salad entrée components, from produce and protein options to dressings and toppings, providing contrasting flavors, textures, temperatures and colors that heighten the senses.
Chef Allen Susser’s translation of the bounty of South Florida’s foodstuffs became known as New World cuisine, an innovative signature and important contribution to American culinary craftsmanship. Susser opened his namesake restaurant, Chef Allen’s, in Aventura, FL, a Miami suburb, in 1986. He is a member of the Research Chefs Association, has written several books, publishes a monthly newsletter and has created a number of gourmet products. For more information, visit his website at chefallens.com.
Greens Growth in the Bag
According to The Nielsen Company, New York, U.S. bagged salad sales saw total sales of $2,789,403 in 2007 (52 weeks ending June 2, 2007). Although iceberg-based mixes still dominated the market, capturing 24% of total bagged-salad sales, compared to 2006 sales, they were down 10.7%. However, more-specialized bagged salads were on the rise during that period, with spring mix up 5.2% and romaine hearts up 13.6%. Salad kits also grew by 1.4%.
—The Editors