Salads and Salad dressing

1. SALADS & SALAD SALADS & SALAD
DRESSINGSDRESSINGS

3. SALAD COMPONENTS
FoundationFoundation
BodyBody
GarnishGarnish
DressingDressing

4. SALAD COMPONENTS
FoundationFoundation 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.

5. SALAD COMPONENTS
BodyBody - - 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 of a garden salad. The body of a
protein salad might be meat, poultry, protein salad might be meat, poultry,
fish, or legumes. fish, or legumes.

6. 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.

7. 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.

8. Salad Dressing
EMULSION – 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: Mayonaise
Semi-permanent - - A semi-permanent emulsion lasts a A semi-permanent emulsion lasts a
shorter period of time than a permanent emulsion, usually shorter period of time than a permanent emulsion, usually
several hours.several hours.
Ex: HollandaiseEx: Hollandaise
Temporary - - A temporary emulsion lasts the shortest period A temporary emulsion lasts the shortest period
of time, usually only several minutes. A temporary emulsion is of 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

9. 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.

10. 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.

11. Salad GreensSalad Greens
A 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.

12. 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.

13. Herbs & Other Specialty Items
Radicchio: 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.

14. Salad GreensSalad Greens
OAK LEAFOAK LEAF LOLLO ROSSOLOLLO ROSSO
GREEN ICEGREEN ICE
ROMAINE OR COS LETTUCEROMAINE OR COS LETTUCE

15. Salad GreensSalad Greens
BUTTERHEAD
LETTUCE
ESCAROLE
LOOSE-LEAF
LETTUCE
SPINACH

16. Salad GreensSalad Greens
MIZUNA
DANDELION
SORREL
ARUGULA

17. Salad GreensSalad Greens
TREVISO RADICCHIO RADICCHIO
BELGIAN ENDIVE
ICEBERG LETTUCE

18. Salad GreensSalad Greens
FRISÉE
CURLY ENDIVE
Boston lettuce
Bibb or limestone lettuce

19. Salad GreensSalad Greens
MÂCHE
TAT-SOI
CRESS
MESCLUN

20. Cleaning Greens

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

22. 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.

23. Storing Greens
Keep 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.

24. TYPES OF SALAD
Green Salads Green Salads – – leafy greensleafy greens
Side 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.

25. 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.

26. TYPES OF SALAD
(By method of preparation)
Simple Salad / Green Salads Simple Salad / Green Salads – leafy – leafy
greensgreens
Composed 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.