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Salad and Salad Dressing
Salad and Salad Dressing
Salad is a mixture of fresh and crunchy foods. There are two category of salads
(vegetarian and non-vegetarian), vegetarian salads includes vegetables and/or fruits,
and non-vegetarian salads include: meat, fish, and other ingredients such dressing, nuts
or croutons, pasta, cheese, or whole grains. Salad is often served as an appetizer before
a larger meal.
There is a difference between hors d’oeuvres and salad is that the hors d’oeuvres is an
important course and it is always the first course. It is served in small quantities, and is a
light appetizing, colorful and stimulating dish. Salad can be served as the first course, in
small quantities; it can also be served as a salad course or as an accompaniment with
the entrée or roast course. Salads may be served in substantial quantity. Freshness and
stimulating flavors are desired in salad.
In some foods, flavors have to be developed with marinades, spices and herbs. Salad
should be cold, crisp, piquant, colorful, well seasoned and attractive. They supply
nutrients to the dish, specially when they are made of fresh fruits and vegetables. The
preparation involves working with foods that possess highly perishable qualities in ways
that may readily result in contamination.
1. Mayonnaise: it is also known as a basic cold mother sauce and has numerous
derivatives. It is used for cold dishes, the coating of fish, meat, eggs etc.
2. Lemon dressing: it is same as vinaigrette using lemon juice instead of vinegar.
3. Acidulated cream: 3 parts thin cream and 1 part vinegar or lemon juice, salt and
pepper.
4. Vinaigrette: it is of three types: French, English and American. The ratio of
ingredients varies in all three dressings.
French dressing: 3 parts of oil and 1 part of vinegar and French mustard and
seasoning.
English dressing: 1 part of oil and 2 part of vinegar and mustard powder and
seasoning
American dressing: equal quantity of oil and vinegar, seasoning and sugar.