Edge: Spectacular Summer Salads

To earn 1.0 GEN CE credit, purchase the CE article in the ANFP Marketplace HERE or click the button below and complete the quiz.

This course is a level II continuing competence. View continuing competence level descriptions HERE.

Spectacular Summer Salads

By: David Voelz, CEC, CWPC, CCA, WCEC, CDM, CFPP, FMP, FSWC

SUMMER IS PRIME TIME FOR SALADS.  Everything is blooming, everything is fresh, abundant, and likely coming from a source very near to you.  With warm weather our guests are likely looking for a lighter option, but still want something that will fill them up without giving them that heavy feeling. Here are some ingredients and practices to keep in mind as you develop your salad menus and specials throughout the hottest months of the year.

GREENS

Although most greens are available year-round, summer is generally when they will be plentiful locally.  Take advantage of various greens to add different flavor profiles to your creations.  If you are looking for a hint of spice or pepper, baby arugula is an easy addition to your regular greens mix.  If your budget will allow, you can also use dandelion greens for the same effect.

Want a different texture or mouthfeel?  Try frisée.  If your budget is tight, something as simple as adding in a bit of baby spinach will give you a contrasting flavor to iceberg or Romaine lettuce.  Another bonus of adding these greens is that they boost the nutritional value of your dish.  See the chart in the References link from the Colorado State University Extension for an example of how these greens “pump up” the healthy aspect of your salad.

PROTEINS

Throughout the year we see many protein choices to top entrée salads or to upsell.  Something to consider with the heat is to use these same proteins chilled.  Think beyond the normal chilled salad shrimp.  A chilled poached salmon filet is a nice addition.  Don’t forget about the traditional Niçoise salad, which is especially filling without being heavy when paired with a lighter dressing.  Chicken works well chilled, and it is good when a variety of cooking methods are used.  A blackened breast provides extra spicy flavor along with protein.  Do you have rotisserie chicken on your menu?  Pull the leftover meat and pre-measure the portions to add on a salad.  Skip the mayonnaise and other ingredients that make chicken salad a heavy and less healthy option.

If you have some extra room in your budget, consider duck confit.  While this isn’t a heart-healthy option, it does provide an extra special touch that is easy to execute on the salad station.

FRUIT

Summertime is fruit time!  Grab some peaches, watermelon, cherries, and berries.  Have you ever thought about grilling fruit to give it another depth of flavor that’s smoky-sweet?  Peaches and watermelon are perfect for that.

When the temperature rises, it’s a great time to introduce our guests to some new or forgotten fruits that will help cool them down.  Star fruit/carambola is an ideal addition to a salad for a unique sweet-sour flavor and an attractive presentation.  Make sure you are keeping up with the summer harvest season in your area.  If you live in the Southeast, you start to see these summer delicacies early in the season.  I have some chef friends that live in the Midwest that get those same choices later in the season.  But because they don’t have the extreme heat that the Southeast has, their season seemingly lasts a little bit longer too.

Looking back through some of my pictures from past menu specials, I found a salad that incorporated fruit in a very unique way.  I cut a honeydew melon into a pave/plank, then infused it under vacuum with some mint and vanilla brine.  I topped it with some lightly dressed arugula and other accompaniments.  It was a nice contrast between the natural sweetness of the melon and pepperiness of the arugula.  As most fruit is soft, it accepts other flavors well.  You can do it under vacuum for faster results, or let it soak in a brine overnight.  Lavender is on trend right now.  Add a bit (not too much!) to your brine for an extra floral note. Lavender flowers can even be used as an attractive salad garnish.

Lastly, tomato is a fruit!  Summer affords us a huge variety of tomatoes that we don’t see coming out of the hothouses during the colder months.  The prices are down because of increased supply, so now is the time to substitute a seasonal tomato choice instead of the ones we served all winter.  The bold statement of a purple tomato replacing a wedge of Roma is one that will have our guests singing our praises.  The classic Caprese salad is a winner in this category.  Beautiful off-the-vine tomatoes and fresh mozzarella on a plate with chiffonade of fresh basil and a drizzle of nice olive oil is perfect for lunch on the patio.

NUTS AND SEEDS

Even though we’re talking about summer salads, nuts and seeds are perfect ingredients for a salad year-round.  Consider grabbing a few sunflower heads and drying them out.  Not only will you be able to plant sunflowers for next season, but you will have plenty of seeds for a few weeks of salad specials.

For the summertime, stay away from large pieces of nuts that can be oily and heavy.  Instead, chop them up and use them in smaller quantities for added flavor and texture.  The go-to preparation for many nuts is candying them.

However, that sugar can add unnecessary bad calories and weigh down your feature.  Instead, toast them in a hot oven.  Yes, it’s simple, but it will add another dimension of flavor.  Before toasting them, what do you have on hand to add more flavor to them?  If you scan supermarket shelves, you will no doubt see that “hot and spicy” is the current trend.  Tossing the nuts in a little bit of cayenne and oil before roasting them will add that spicy touch everyone loves right now.

TOSSING IT ALL TOGETHER

Summer salads are a chance for us to wow our guests with flavor and freshness that is not available year-round.  The key is to make sure we’re ready. Have a calendar or harvest schedule for the offerings in your locale. Start thinking of those menu items and specials in advance. If your finance office allows, take some petty cash and find a small farmer’s market in your area.  This is a great way to know what’s in season and also allows you to source exceptional summer produce hyper-locally.  Area farmers are an excellent source of information about what is getting ready to go out of season and what they are excited about coming out of their fields in the near future.

Another advantage of befriending a local supplier is they are able to tell you when there are changes and challenges to the growing season. If you are planning some salad specials that lean heavily on local tomatoes and blight is rampant in your area, you will have instant access to that information and someone that can help you make an adjustment.  So be ready.

Summer is here and gone before you know it.  Take advantage of all that the hot months have to offer so our guests can have the experience of flavor and freshness they deserve.  Summer is the best time to put together salads that showcase these ingredients in a way that satisfies, but doesn’t overwhelm.

About the Author

David Voelz, CEC, CWPC, CCA, WCEC, CDM, CFPP, FMP, FSWC

David Voelz is the Food Service Director for Holly Hill Hospital, Raleigh, N.C. He is a Past Chair of the American Culinary Federation’s National Certification Commission, and a Charter Member of the ACF Sandhills Chef’s Association.