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Salad Greens | Fresh Herbs, Handling and Storage

Fresh Herbs
Herbs are used to provide interesting and refreshing flavors to salads. They should be used to complement the main greens of the salad as well as complement the salad dressing. Some herbs to consider are:

Basil originated in India and Persia, and was both prized and despised by ancient peoples. The Romans loved it and made it a symbol of love and fertility. Basil is grown primarily in the United States, France, and the Mediterranean region. It works nicely when small leaves are added to a blend of moderatly flavored lettuces.

Chervil is one of the classic components of the popular herb blend, Fines Herbes. It is native to southern Russia. The Romans took it to France where it has been important for centuries. The leaves of this aromatic and sweet herb bear a slight visual resemblance to parsley, however the flavor is more distinct with a trace of anise. This herb can be a very good complement to baby greens.

A Chive is a bright green, long, hollow thin leaf. It is one of the herbs used in Fines Herbes. It is also a great garnish. Chives have a mild, onion-like flavor with a hint of garlic. Used in very small amounts, it can add a nice deep dimension to your salad's flavor without offending the palate.

Cilantro is the leaf of a young coriander plant. It is traditionally used in Middle Eastern, Mexican and Asian Cooking. It's flavor is a fragrant mix of parsley and citrus. It is an excellent addition to baby greens.

Dill is a tall, feathery plant. It has a distinct flavor that chefs like to combine with seafood. It is widely used in pickling and should be carfully considered for use in salads because of it's rich flavor.

Marjoram is a cousin of Oregano. It is indigenous to the Mediterranean area. Like Oregano, it possesses a mild bitter undertone flavor that could push a bitter green salad over the edge if not used carefully. It can also dominate a baby green salad if used recklessly.

Mint has a strong, sweet, tangy flavor with tremendous aromatic qualities. This herb can be a fine accent to a moderatly flavored group of greens.

Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Though it is not commonly used in salads, it can be a perfect compliment to a hearty mediterranean salad. Add a little at a time.

Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. Today it's fresh, clean flavor works well with salads as well as other food items. Flat Italian Parsley provides the most robust flavor for a salad.

Sage is an herb from an evergreen shrub. It has a fragrant aroma and a distint flavor. It is typically utilized with pork, lamb and roasted poultry. It can be chopped and incorporated into salad greens. It should be used sparingly.

Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. It is an excellent accompaniment for baby greens if you are looking for a bitter-sweet flavor and an anise-like aroma.

RECEIVING AND HANDLING GREENS
Purchase only the freshest greens possible and be sure to open each case when you receive them at your restaurant. Store the greens in their original containers at 34-38 degrees. Double check baby greens to be sure they are covered completely with plastic. Exposure to the refrigerator's moist air will cause the greens to wilt and droop. Watercress should be iced up to the time it is used.

In order to prepare greens for salads, each head should be inspected for bruised or wilted outside leaves. These leaves should be eliminated. The lettuce should be cut with a stainless steel knife. After you cut the greens, they should be washed in a sink full of ice cold water. The greens should be agitated to loosen any dirt or sand. The dirt and sand need time to sink to the bottom of the sink. The greens are then removed from the water and dried in a salad spinner. Once dried they should be covered and stored in a 34-38 degree refrigerator.

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