Nutrition & Foodservice Edge Magazine - July/August 2024 - 12

1 HR
CE
CBDM APPROVED
CULINAR Y C ONNECTION
SPECTACULAR
SUMMER SALADS
BY DAVID VOELZ, CEC, CWPC, CCA, WCEC, CDM, CFPP, FMP, FSWC
SUMMER IS PRIME TIME FOR SALADS. Everything is
blooming, everything is fresh, abundant, and likely coming
from a source very near to you. With warm weather our
guests are likely looking for a lighter option, but still want
something that will fill them up without giving them that
heavy feeling. Here are some ingredients and practices to
keep in mind as you develop your salad menus and specials
throughout the hottest months of the year.
GREENS
Although most greens are available year-round, summer is
generally when they will be plentiful locally. Take advantage
of various greens to add different flavor profiles to your
creations. If you are looking for a hint of spice or pepper,
baby arugula is an easy addition to your regular greens mix.
If your budget will allow, you can also use dandelion greens
for the same effect.
Want a different texture or mouthfeel? Try frisée. If your
budget is tight, something as simple as adding in a bit of
baby spinach will give you a contrasting flavor to iceberg
or Romaine lettuce. Another bonus of adding these greens
is that they boost the nutritional value of your dish. See
the chart in the References link from the Colorado State
University Extension for an example of how these greens
" pump up " the healthy aspect of your salad.
PROTEINS
Throughout the year we see many protein choices to top
entrée salads or to upsell. Something to consider with the
heat is to use these same proteins chilled. Think beyond the
normal chilled salad shrimp. A chilled poached salmon filet
is a nice addition. Don't forget about the traditional Niçoise
salad, which is especially filling without being heavy when
paired with a lighter dressing. Chicken works well chilled,
and it is good when a variety of cooking methods are used.
A blackened breast provides extra spicy flavor along with
protein. Do you have rotisserie chicken on your menu? Pull
the leftover meat and pre-measure the portions to add on a
salad. Skip the mayonnaise and other ingredients that make
chicken salad a heavy and less healthy option.
If you have some extra room in your budget, consider duck
confit. While this isn't a heart-healthy option, it does
provide an extra special touch that is easy to execute on the
salad station.
FRUIT
Summertime is fruit time! Grab some peaches, watermelon,
cherries, and berries. Have you ever thought about grilling
fruit to give it another depth of flavor that's smoky-sweet?
Peaches and watermelon are perfect for that.
When the temperature rises, it's a great time to introduce
our guests to some new or forgotten fruits that will help
cool them down. Star fruit/carambola is an ideal addition
to a salad for a unique sweet-sour flavor and an attractive
12 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024
Nutrition & Foodservice Edge Magazine - July/August 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2024
