Classic American Salads
Dive into nine classic American salads to expand your repertoire and give your salads a professional touch.
Chef and Partner, Ticonderoga Club, Atlanta, Georgia, USA.
Prepare attractive, adaptable, versatile, nutritious, and ideal salads for feeding a crowd
Get acquainted with nine classic American salads, from popular and familiar options such as the Cobb and the Caesar, to regional variations like the Southern Potato Salad. Join Chef David Bies as he shares the techniques and tips you need to make top quality salads that you and your diners can’t wait to eat.
Salads aren’t just about lettuce. In this course you will work with meat, seafood, eggs, cheese, grains, vegetables, breads, vinegars, oils, herbs and spices. You will discover some of the signature salad elements served by David at his Atlanta restaurant, including his “BFC’s” (VERY BIG croutons) and his TC Cobb Salad dressing.
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Course Syllabus
Course Content
Chapter 2 - Classic American Salads
Chapter 3 - Classic Wedge Salad with Blue Cheese Dressing
Chapter 4 - Cobb Salad
Chapter 5 - Caesar Salad
Chapter 6 - Waldorf Salad
Chapter 7 - Southern Potato Salad
Chapter 8 - Shrimp Salad
Chapter 9 - Coleslaw
Chapter 10 - Kale Salad
Chapter 11: Cornbread Salad
Before you go
Professional techniques for stunning classic American salads
What you'll learn
Learn to select and clean your ingredients and prepare them in the best way. Discover different types and styles of dressing, including a classic Caesar dressing laden with anchovies, a creamy blue cheese dressing for your Wedge Salad, a versatile hot vinaigrette, and a clever gastrique technique.
Combine tart apples, sweet grapes and crispy toasted walnuts to make a classic Waldorf Salad.
Make a classic Southern Potato Salad with a hint of fresh herbs on top. Learn to cook the potatoes the right way and know the optimum moment to combine your ingredients together for the dreamiest texture.
Discover David’s version of a classic Caesar Salad, and learn to make his signature “BFC” king-sized croutons with a perfectly crisp buttery exterior and a fluffy center.
Use a mandoline slicer to cut perfect evenly sliced vegetables for your Coleslaw and know how to use the gastrique technique to temper their bite.
Learn to poach your shrimp the best way and serve your Shrimp Salad two ways, ‘shrimp roll’ style, or as a gluten free option.
Make a hot bacon vinaigrette to dress a Kale Salad; David’s alternative to the classic spinach with bacon.
A Cornbread Salad is ideal for feeding a crowd. Learn to layer the various textures and present it as a centerpiece to be shared at your brunch, barbecue or family gathering.
Techniques you will learn:
- Devein shrimp
- Poach shrimp
- Make a gastrique
- Make fresh croutons
- Use a mandoline
- Make cornbread
- Render bacon
- Emulsify salad dressings
- Dress your salad leaves
- Presentation
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Meet your Instructor
Chef and Partner, Ticonderoga Club, Atlanta, Georgia, USA.
Chef and Partner of James Beard nominated restaurant also recognized in the Atlanta Michelin Guide
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