Salads
Accompanied by two first year students in GRCC's Culinary Arts Program, Chef Angus begins the episode by discussing the various types of salad. Salads without lettuce, appetizer salads, and traditional leaf salads are all covered in detail.
As Chef Angus explains, one of the first components of creating a salad is determining the appropriate type of dressing based upon the type of leaf that will form the base. A variety of leaves are discussed including micro-greens, lamb's tongue, baby spinach, romaine, endive and radicchio.
Beginning the preparation, the lettuce is cleaned and the importance of the practice is explained. Next, cutting the lettuce is explained, and Chef Angus emphasizes the importance of technique and properly sharp cutlery to prevent unappealing bruising of the lettuce leaves. In addition he explains his preference for
The first dish on the menu is a Greek salad prepared with tomatoes, feta cheese, onions, olives, and peppers. Chef Campbell simultaneously prepares a very basic potato salad; combining celery, chives, olive oil, red wine vinegar and seasoning before quickly laying the dish on the plate and garnishing with olive oil and minced red pepper "confetti." The Greek salad requires more in-depth preparation on the plate as the ingredients are layered on, and finished with yellow and red peppers and a garnish of vinegar and olive oil.
Next is an appetizer salad, and Chef Angus explains the philosophy behind this type of salad and the reason for its various ingredients and proportions. Beginning with crab meat, radish and chive the first part of the salad is then combined with a sauce created from lemon juice, sour cream, mayonnaise, red wine vinegar, and olive oil. As this portion of the dish is being prepared for service, Chef Angus creates yet another dressing that will combine with the crab meat portion and the micro-greens, lamb's tongue, and cilantro that will form the bed.
The episode concludes with a more traditional leaf green mixed salad with a creamy dressing. The dressing begins with mayonnaise, bleu cheese, lime juice, cayenne pepper and chive. The salad is then thinned down with vinegar. Next, Chef Angus explains how much of each variety of green to include so that the flavors and textures of each do not overpower the others. To give the salad some more variety of flavor and texture, Chef Angus also adds dried fruit and nuts before demonstrating several types of presentation from simply tossing, to two varieties of corralling, to an entrée dish featuring a cut of grilled beef.