Salads

Crispy, creamy, chewy, vibrant - and about a hundred other delicious adjectives - all apply to the simple salad. In this course, you will learn how to build salads from five components, and how to make them a satisfying plant-forward menu option for guests, whether it’s a starter, side, or main. You will also get insight into how different countries prepare salads, from Mexico and Morocco, all the way to France.
Overview

This course will enable you to

  • Select salad ingredients to optimize flavor and balance, and achieve global flavor themes
  • Explain how to trim, prep and store greens, herbs and dressings in the plant-forward kitchen
  • Ensure a balance between body and garnishes
  • Manage customization and allergen control
  • Use animal proteins in salads to support the goals of the plant-forward kitchen

Course contents