The garde manger (gard mahn-ZHAY, "keeper of the food") runs the cold kitchen: salads, dressings, cold appetizers, pâtés, cured foods and cheese.
Key idea
Greens: wash in plenty of cold water, lift them out (grit sinks), and dry them completely, ideally in a salad spinner. Dress just before serving, lightly, and toss so every leaf is coated. Dressings: a basic vinaigrette is about 3 parts oil to 1 part acid with salt; emulsified dressings (mayonnaise-based, or with mustard or yolk) stay mixed; creamy dressings use dairy.
- Keep everything cold: greens, plates and dressings.
- Tear or cut greens into bite sizes; remove tough ribs.
- Season the salad, not just the dressing: a pinch of salt on the leaves helps.
- Composed salads (arranged, such as a Niçoise) are plated piece by piece; tossed salads are mixed.
Safety
- Cut leafy greens and cut tomatoes are TCS foods under the Food Code: keep them at 41°F or below.
- Wash produce under running water; don't use soap on food.
Why it works
Oil clings to dry leaves. Water on the leaves keeps oil from sticking, so dressing slides off and pools in the bowl.
Worked example: Scale a vinaigrette
You need 2 cups of 3 : 1 vinaigrette. How much vinegar?
- One part is $2 \div 4 = 0.5$ cup.
Answer: ½ cup vinegar (1½ cups oil).
Common mistake
Dressing a salad an hour early. Acid and salt wilt the leaves.
Practice at home
- Make three vinaigrettes with different acids (red wine vinegar, lemon, sherry vinegar). Taste each on a plain leaf of lettuce.
- Make the original 1896 Waldorf salad from Meal Prep.
In Meal Prep
- Italian-style vinaigrette
- Ranch dressing
- The Original Waldorf Salad (1896)
- Celery Victor: a cold salad from San Francisco