Salads

Types of Salads

3 Types of Salads

Simple Salad – one main ingredient– Usually the lettuce– Tossed salad is the best example

Complex– More than one main ingredient– Think chicken salad

Composed salad– This is a salad that is plated on purpose– They are arranged instead of tossed

Classic Cobb Salad

You will be making a Cobb salad today. Substitute cucumber for the avocado.

Course Types of Salads

Appetizer Salad

Stimulate the appetite Fresh, crisp ingredients Tangy, flavorful dressing Appearance is important so

garnishes should be

attractive

Accompaniment Salads

Light and flavorful Should complement and balance the meal Sweet fruit salads can accompany ham and

pork Vegetable salads accompany hearty meal Heavier salads such as pasta should be

served with lighter entree

Main Course Salad

Large enough to serve with as a meal Contain protein Well balanced meal both visually and

nutritionally Variety of fruits and/or vegetables

Separate course salad

Cleanse the palate after a rich dinner and before dessert

Served in classic French meals Must be very light Bibb lettuce with vinaigrette

dressing Fruit salad

Dessert Salad

Sweet and often contain fruit, sweet gelatin, whip cream

Too sweet to be served as accompaniment or appetizer

Nutrients in a Salad

Minerals and vitamins come made to order in the fresh fruits and vegetables found in salads.

Salads provide plenty of bulk or roughage to aid in good digestion and preventing deceases. This regularity will help you grow stronger and more healthy and beautiful.

The main course salads of eggs, fish, meat, poultry and cheese serve as body builders and provide protein for the body.

Pasta and potatoes provide carbohydrates.

Salads

Parts of a Salad

Base

Usually a layer of salad greens that line the plate or bowl

Romaine, chicory or loose leaf lettuce can be used as the base

SALAD GREENS

Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green.

Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.

Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.

Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

How to Care for Salad Greens

Crisp up greens by placing in ice water for a few hours before serving.

Drain thoroughly before serving.

Greens may be broken or shredded according to the purpose.

Do not over handle or greens become bruised and wilted.

Store in a plastic. Do not wash until your ready to use it as the greens might rust.

Never freeze.

Body

The main ingredient Can be a mixture of vegetables, meats, and

fruits Salad ingredients can vary by season or

occasion but freshness

is always important

Garnish

Adds color and appeal Simple garnishes are best Can be mixed with other ingredients or

added at the end Examples include parsley,

paprika, fresh cherry tomato

Salad dressings

Purpose is to moisten, flavor and enrich the food

Tart or sour dressings work with greens and vegetable salads

Slightly sweet dressings work with fruit Heavy dressings such as mayonnaise mixed

with the salad are called bound salad

Arranging Salads

Look at the plate or bowl as frame. Pick the right size dish. Keep salad off the rim

Maintain good balance of color Three colors is usually enough

Height makes the salad more attractive

Cut ingredients neatly and uniformly Be sure ingredients can be identified Keep arrangement simple

Principles of Salad Making1. Place on a chilled

plate or dish at least 5 hours before serving.

2. Prepare salad dressing 2 to 3 hours and chill.

3. Make just before eating.

4. Choose fresh and good quality produce.

5. Salads should look neat, but not labored over.

6. Handle greens as little as possible.

7. Avoid too much dressing.

Principles of Salad Making8. Do not put the

dressing on or salt salad until just before serving.

9. Break or tear into bite-size pieces.

10. Use no more than 3 -4 ingredients.

11. Ingredients should be well-drained.

12. Combine crisp with soft ingredients for contrast in texture.

13. Toss with a fork to give the tossed rather than smashed appearance.

14. Serve immediately.