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  • Salad and Salad Dressing

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    Kartik Srivastava
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    Salad is a mixture of fresh and crunchy foods that can include vegetables, fruits, meat, and fish. There are two main categories of salads - vegetarian and non-vegetarian. Salads are often served as an appetizer or first course but can also be served as a main dish, salad course, or accompaniment. Salads should be cold, crisp, flavorful, colorful, and well-seasoned. Common salad dressings include vinaigrette, mayonnaise, lemon dressing, and cream-based dressings.

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    SALAD AND SALAD DRESSING

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    Salad is a mixture of fresh and crunchy foods that can include vegetables, fruits, meat, and fish. There are two main categories of salads - vegetarian and non-vegetarian. Salads are often served as an appetizer or first course but can also be served as a main dish, salad course, or accompaniment. Salads should be cold, crisp, flavorful, colorful, and well-seasoned. Common salad dressings include vinaigrette, mayonnaise, lemon dressing, and cream-based dressings.

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    28 views2 pages

    Salad and Salad Dressing

    Uploaded by

    Kartik Srivastava
    Salad is a mixture of fresh and crunchy foods that can include vegetables, fruits, meat, and fish. There are two main categories of salads - vegetarian and non-vegetarian. Salads are often served as an appetizer or first course but can also be served as a main dish, salad course, or accompaniment. Salads should be cold, crisp, flavorful, colorful, and well-seasoned. Common salad dressings include vinaigrette, mayonnaise, lemon dressing, and cream-based dressings.

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    © All Rights Reserved
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    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.

    The other ways of serving salads are:


    1. As a main dish
    2. Salad course
    3. Salad as accompaniment
    TYPES OF SALAD
    1. SIMPLE SALAD: Simple salad is a salad that include a single ingredient and the
    name is given after it such as chicory (wild chicory with mustard dressing), celery
    (chopped celery with vinaigrette dressing), cabbage ( juliennes of cabbage with
    vinaigrette or mustard dressing), cucumber (roundels of cucumber with vinaigrette
    dressing), lettuce (lettuce/salad leaves with vinaigrette dressing).
    2. COMPOUND SALAD: They are more elaborate salad and consist of more than one
    ingredient. They are divided into four groups:
     Fish based: Parisienne, belle de nuit, hollandaise etc.
     Vegetable based: Tossed salad, cole slaw, Aida etc.
     Poulty, game or meat base: Carmen, hongroise, chatelaine etc.
     Fruit based: eve, dalila, waldorf, etc.
    PARTS OF SALAD:
    1. BASE: The underline is usually leafy vegetables such as lettuce/salad leave of
    different kind such as romaine or cos, watercress, cabbage etc. The tossed salad do not
    have an underline, they are served in bowl.
    2. BODY: This is the most important part of salad. The salad is known by the
    ingredients used for the body. This part gets the most attention and its appearance is to
    enhance by the decoration.
    3. GARNISH: The main purpose of garnish is to add an eye appeal to the product but in
    some cases it improves the taste and form. It may be a part of the body or it can be an
    additional item that will blend and complement. If the garnish is simple, it will attract
    and distract.
    4. DRESSING: A dressing is usually served with all types of salads, it adds flavor,
    provide food value, helps in digestion, and improves palatability and appearance.
    Dressing is a liquid or semi liquid mixture of oil and/or vinegar, seasoning or eggs or
    cream etc.
    DRESSINGS:
    The basic dressing are:

    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.

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