SALADS & SALAD SALADS & SALAD DRESSINGSDRESSINGS

SALAD COMPONENTS

FoundationFoundationBodyBodyGarnishGarnishDressingDressing

SALAD COMPONENTSFoundationFoundation is the base ingredient of a is the base ingredient of a

salad. Leafy greens such as romaine, bibb, salad. Leafy greens such as romaine, bibb, Boston, or iceberg lettuce often serve as a Boston, or iceberg lettuce often serve as a salad’s foundation. salad’s foundation.

Used whole or cut into a chiffonade, the Used whole or cut into a chiffonade, the lettuce leaves provide a base for other salad lettuce leaves provide a base for other salad ingredients. Specially prepared vegetables or ingredients. Specially prepared vegetables or fruits, such as a julienne of red pepper or a fruits, such as a julienne of red pepper or a poached and sliced pear, sometimes function poached and sliced pear, sometimes function as a salad’s foundation.as a salad’s foundation.

SALAD COMPONENTSBodyBody - - main ingredients of a salad main ingredients of a salad

make up its body. The body creates the make up its body. The body creates the salad’s identity and often gives the salad’s identity and often gives the salad its name. Garden-fresh salad its name. Garden-fresh vegetables, for example, form the body vegetables, for example, form the body of a garden salad. The body of a protein of a garden salad. The body of a protein salad might be meat, poultry, fish, or salad might be meat, poultry, fish, or legumes. legumes.

SALAD COMPONENTS GarnishGarnish - - contributes to a salad’s visual appeal contributes to a salad’s visual appeal

and very often to its flavor. A garnish should be and very often to its flavor. A garnish should be colorful, edible, and the same temperature as colorful, edible, and the same temperature as the salad itself. the salad itself.

Most important, the garnish should be simple so Most important, the garnish should be simple so that it does not overpower the presentation of that it does not overpower the presentation of the salad.the salad.

Common salad garnishes include herbs, hard-Common salad garnishes include herbs, hard-cooked eggs, olives, fruits, cheese, and nuts.cooked eggs, olives, fruits, cheese, and nuts.

Some salads, such as fruit salads, do not require Some salads, such as fruit salads, do not require a garnish or dressing.a garnish or dressing.

SALAD COMPONENTS

DressingDressing - - is a sauce that complements is a sauce that complements a salad’s flavor and sometimes binds the a salad’s flavor and sometimes binds the salad ingredients together. Salad salad ingredients together. Salad dressings fall into three groups: dressings fall into three groups:

VinaigrettesVinaigrettes - Temporary emulsion.- Temporary emulsion.Cream-style or fatty Cream-style or fatty – Permanent – Permanent

emulsion.emulsion.SimpleSimple - oil and vinegar, flavored oils.- oil and vinegar, flavored oils.

Salad DressingEMULSION – A mixture of two unmixable ingredients.

EmulsificationEmulsification is another method of thickening sauces. is another method of thickening sauces. Emulsions are made by mixing two or more liquid ingredients Emulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying that normally do not combine, with the aid of an emulsifying agent.agent.

Three kinds of EmulsionThree kinds of Emulsion

PermanentPermanent - - A permanent emulsion usually lasts several days A permanent emulsion usually lasts several days or more.or more.

Ex: MayonaiseEx: MayonaiseSemi-permanent - - A semi-permanent emulsion lasts a shorter A semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usually several period of time than a permanent emulsion, usually several hours.hours.

Ex: HollandaiseEx: HollandaiseTemporary - - A temporary emulsion lasts the shortest period of A temporary emulsion lasts the shortest period of time, usually only several minutes. A temporary emulsion is time, usually only several minutes. A temporary emulsion is classified as such because it does classified as such because it does not not contain an emulsifying contain an emulsifying agent.agent.Ex: VinaigretteEx: Vinaigrette

Salad Dressing

Vinaigrette DressingsVinaigrette Dressings (Temporary)

is a temporary emulsion of oil and vinegar. is a temporary emulsion of oil and vinegar. The mixture is temporary because oil and The mixture is temporary because oil and vinegar have a natural tendency to separate.vinegar have a natural tendency to separate.

Cream-style or fatty Cream-style or fatty – – (Permanent) (Permanent)

Is a permanent emulsion of creamy dressing Is a permanent emulsion of creamy dressing such as; mayonnaise, yoghurt, cream or such as; mayonnaise, yoghurt, cream or cheese base.cheese base.

Salad DressingSalad Dressing Simple Dressings Simple Dressings - - The simplest salad The simplest salad

dressings are not emulsions or blended mixtures. dressings are not emulsions or blended mixtures. They are simple liquids that contribute moisture They are simple liquids that contribute moisture and flavor to salads.and flavor to salads.

Lemon juiceLemon juice - - on its own, freshly squeezed on its own, freshly squeezed lemon juice is an acidic dressing that gives a lemon juice is an acidic dressing that gives a tang to salad.tang to salad.

Olive Olive oiloil - more flavorful than vegetable oils, - more flavorful than vegetable oils, olive oil is a fruity, aromatic dressing when olive oil is a fruity, aromatic dressing when used alone on a salad.used alone on a salad.

Flavored vinegarsFlavored vinegars - - vinegars flavored with vinegars flavored with fruit, herbs, or garlic are popular dressings fruit, herbs, or garlic are popular dressings because they add vivid flavor to salads but no because they add vivid flavor to salads but no fat.fat.

Salad GreensSalad GreensA variety of greens are available for use in salads. Although all are leafy vegetables, not all are green. More tender greens such as arugula and butterhead are preferred over greens such as collards and chard that require cooking to make them more palatable. Baby varieties of sturdier greens not usually used in salads, such as beet greens and mustard greens, also make excellent additions. Salad greens can be classified into two general categories: mild greens and flavor-adding greens. Flavor-adding greens can be either spicy or bitter.

Types of Salad Greens

Traditional Greens: Traditional Greens: Have a mild Have a mild flavor; can be used by themselves or flavor; can be used by themselves or combined with other greens.combined with other greens.

Flavor-Adding Greens: Flavor-Adding Greens: Classified as Classified as greens although they may be red, greens although they may be red, yellow, brown, or white.yellow, brown, or white.

Herbs & Other Specialty ItemsRadicchio: Radicchio: A cabbage like plant with A cabbage like plant with

a slightly bitter, red leaf; adds color a slightly bitter, red leaf; adds color and flavor to fresh salads.and flavor to fresh salads.

Mesclun: Mesclun: A popular mix of baby A popular mix of baby leaves of lettuces and other more leaves of lettuces and other more flavorful greens.flavorful greens.

Edible Flowers: Edible Flowers: Add unusual flavors, Add unusual flavors, dashes of bright color, and dashes of bright color, and interesting textures to salads.interesting textures to salads.

Salad GreensSalad GreensOAK LEAFOAK LEAF LOLLO ROSSOLOLLO ROSSO

GREEN ICEGREEN ICE

ROMAINE OR COS LETTUCEROMAINE OR COS LETTUCE

Salad GreensSalad GreensBUTTERHEAD LETTUCE

ESCAROLE

LOOSE-LEAF LETTUCESPINACH

Salad GreensSalad GreensMIZUNA

DANDELION

SORREL

ARUGULA

Salad GreensSalad Greens

TREVISO RADICCHIO RADICCHIO

BELGIAN ENDIVE ICEBERG LETTUCE

Salad GreensSalad GreensFRISÉE

CURLY ENDIVE

Boston lettuce

Bibb or limestone lettuce

Salad GreensSalad Greens

MÂCHETAT-SOI

CRESSMESCLUN

Cleaning Greens

Salad DressingsA dressing is both a sauce and a seasoning. As such, it should complement the flavors and textures of the salad ingredients, not dominate them.

Preparing Greens

1.1. Separate the leaves and submerge Separate the leaves and submerge them in cold water several times to them in cold water several times to rinse off all dirt and grit.rinse off all dirt and grit.

2.2. Lift greens out of the water and dry Lift greens out of the water and dry the leaves thoroughly with paper the leaves thoroughly with paper towels.towels.

3.3. Cut or tear the greens into bite-size Cut or tear the greens into bite-size pieces.pieces.

Storing GreensKeep greens in their original Keep greens in their original

packaging.packaging.Store greens 3 to 4 degrees Store greens 3 to 4 degrees

above freezing.above freezing.Keep greens away from Keep greens away from

ripening fruits.ripening fruits.

TYPES OF SALADGreen Salads Green Salads – – leafy greensleafy greensSide Salads Side Salads - - made from vegetables, made from vegetables,

potatoes, grains, pastas, legumes.potatoes, grains, pastas, legumes.Composed Salads Composed Salads –– are made by are made by

carefully arranging items on a carefully arranging items on a plate, rather than tossing them plate, rather than tossing them together. together.

Desserts SaladsDesserts Salads - salads served as - salads served as dessert are often sweet and usually dessert are often sweet and usually contain fruits, nuts, and/or gelatin. contain fruits, nuts, and/or gelatin. Dressings for dessert salads may Dressings for dessert salads may incorporate cream or liqueur.incorporate cream or liqueur.

TYPE OF SALADSTYPE OF SALADS(By Serving)(By Serving)

Appetizer Salad Appetizer Salad – Served as the first dish – Served as the first dish of the course or before the entrée.of the course or before the entrée.

Accompaniment Salad Accompaniment Salad – Served with the – Served with the main dish or entrée. Usually made from, main dish or entrée. Usually made from, pasta, legumes and potatoes.pasta, legumes and potatoes.

Main-course Salad Main-course Salad – Served as a main – Served as a main dish.dish.

Separate Course Salad Separate Course Salad – Served after the – Served after the main dish.main dish.

Dessert Salad Dessert Salad – Served as a dessert – Served as a dessert usually contains fruit and syrup.usually contains fruit and syrup.

TYPES OF SALAD(By method of preparation)

Simple Salad / Green Salads Simple Salad / Green Salads – leafy greens– leafy greensComposed Salads Composed Salads –– are made by carefully are made by carefully

arranging items on a plate, rather than arranging items on a plate, rather than tossing them together. tossing them together.

Tossed SaladTossed Salad – The salad that the chef – The salad that the chef would combine all ingredients in the bowl would combine all ingredients in the bowl with the dressing.with the dressing.