In the Free Culinary School Podcast Episode 16 we discussed how to construct a composed salad using contrasting components. According to Garde Manger: The Art and Craft of the Cold Kitchen, there are 10 different contrasting components in a composed salad, grouped into five pairs. These contrasting components in their pairs are:
Sour & Tart/Sweet
- Sour & Tart: Dried cherries, vinaigrettes, citrus (lemon, lime, grapefruit, yuzu).
- Sweet: Honey, sugar, berries, ripe fruit, caramelized onions.
Warm/Cold
- Warm: Roasted or grilled meats, grilled vegetables, poached or grilled shellfish, grilled lettuces such as Romain.
- Cold: Cucumbers, melon, frozen grapes.
Tender/Crisp
- Tender: Poached fish, red leaf lettuce, braised meats.
- Crisp: Bread sticks, croutons, fried wontons, fried rice noodles.
Rich & Fatty/Lean
- Rich & Fatty: Duck confit, bacon lardons, creamy dressings.
- Lean: Ice berg lettuce, bean sprouts, acidic ingredients (vinegar, citrus)
Spicy/Cooling
- Spicy: Strong mustard, black pepper, chilies such as Jalapeno, Habanero, Thai Chili, etc.
- Cooling: Melons, cucumbers, lettuces with high water content (Ice Berg), granite (flavored shaved ice).
For more information, listen to The Free Culinary School Podcast Episode 16| Composed Salads.
