4 Salad

P R E PA R I N G S A L A D S
AND DRESSINGS
PREPARING SALADS
Salads are featured throughout the menu, from
breakfast to lunch and at dinner. They can be an
accompaniment to another dish, an appetizer or
hors oeuvres, or a main course, influences from
countries and cuisines as diverse as India,
Thailand, France, and Spain are changing the
place that salads typically held on a menu and
making them some of the most popular and
versatile offerings on the menu.
TYPES OF SALADS
 Green Salad
 Warm Salads
 Vegetable Salads
 Potato Salads
 Bound Salads
 Pasta and Grain Salads
 Legume Salad
 Fruit Salad
TYPES OF SALADS
• GREEN SALADS are made with variety of
greens, including lettuces, spinach, endive,
or chicory, herbs, and even edible flowers.
Salads are made leafy greens may be served
on their own or used as a garnish or bed for
other ingredients.
Methods for Preparing Green Salads
1.Wash the greens thoroughly in plenty of cool
water remove all traces of dirt or sand.
2.Dry the greens completely.
3.Store cleaned greens i tubs or other containers.
4.Cut or tear the lettuce into bite-size pieces.
5.Dress the salad
6.Garnish the salad
COMPOSED SALADS include a base or bed,
a main item, a dressing and garnishes. They
often include a crisp component such as
crouton. They are usually arranged on the plate,
rather than tossing them together. Nicoise Salad
is the best example.
Composed Salads – Salads which are skillfully
built (Cobb Salad)
Preparing a Basic Composed Salad
 Gather all your ingredients and be sure to wash,
cut, trim or otherwise prepare them as necessary
 Arrange your ingredients on the plate, dressing
them if needed and keeping in mind the 4 layers
 Before serving, cook any items that are required
to be served hot and add them to the salad
• WARM SALADS
There are two approaches to making a warm salad
 Toss salad the salad greens with a hot dressing
until they begin to barely wilt and change colour
slightly.
 Add a hot component, such as a grilled chicken
breast or salmon, to the salad.
• VEGETABLE SALADS
any salad consisting of vegetables, such as
cabbage, carrots, beans, etc, not usually included
in a green salad
• POTATO SALADS
The Classic American Potato salad is a creamy
salad, dressed with mayonnaise. Other potato
salads enjoyed around the world are often dressed
with vinaigrette.
• BOUND SALADS
are salads that are generally made of hearty, non-salad
leafy ingredients bound together by a thick dressing.
Bound Salads – Salads that are bound together in a mass
(Tuna Salad, Chicken Salad
• PASTA AND GRAIN SALADS
is a salad-like dish prepared with one or more types of
pasta, almost always chilled, and most often tossed in a
vinegar, oil, or mayonnaise-based dressing. It is typically
served as an appetizer, side dish or a main course
• LEGUME SALADS
is a common cold salad composed of various
cooked beans – green beans, yellow wax beans,
garbanzo beans, kidney beans – and typically fresh
raw onions, peppers, and/or other vegetables, tossed
in a vinaigrette or vinegar[1] and characteristically
sweetened with sugar.[2] It can also be prepared as a
pickled dish
• FRUIT SALAD
is a dish consisting of various kinds of fruit,
sometimes served in a liquid, either their own juices
or a syrup. In different forms, fruit salad can be
served as an appetizer, a side salad, or a dessert.
When served as an appetizer or dessert, a fruit salad
is sometimes known as a fruit cocktail (often
connotes a canned product), or fruit cup (when
served in a small container).
Salads:
 Tossed Salads – Salads tossed together (Caesar
Salad, Green Salad)
 Farinaceous Salads – Salads made up of

starches like potatoes, quinoa, or pasta (Potato
Salads, Pasta Salads)
Principles of Preparing Salad
The methods of preparing salad may vary depending

on the type of salad being prepared. Most of the salad
are made from a mix of fruits and vegetables while
one of the functions of salad dressing is to give a
distinct taste to the mixture. There are also safe and
hygienic practices in storing salad and dressing to
prolong its shelf life.
Safe Salad Preparation
To make sure that your salads are always safe, we
recommend that you follow this basic guide.
• Buy your salads, fruit, and vegetables from an
established and reputable supplier that you know and
trust.
• Insist on good quality, and don’t accept anything that is
not in first class condition. Always check deliveries
carefully.
• Store in a cool dry place, preferably in a refrigerator,
• When salad has been washed and rinsed keep it in a freshly
washed container, with a lid to stop any more germs getting
on to it.
• Always wash your hands before touching salads or fruit to
avoid passing on germs, and avoid touching it with bare
hands at all if possible – use tongs etc instead.
• Many businesses have now opted to buy in ready prepared
salad, which is supplied in sealed packs. This is cleaned and
sanitized in a food factory. It can also save you a great deal
of time in preparation, and will result in much less wastage.
PREPARING SALADS DRESSINGS
The three basic types of dressings are vinaigrettes,
mayonnaise-based, and dairy-based.
• Vinaigrette are made with oil and vinegar.
• Mayonnaise is made by blending oil into egg
yolks to make a relatively thick sauce.
• Dairy-based dressings can be either thin or
heavy enough to coat thickly or bind the salad
together.
Choose the appropriate dressing to suit your
salad. The dressing’s flavour should be
appropriate to the ingredients of the salad.
Adjust the seasoning and consistency of the
dressing before serving.
Dressings:
 Vinaigrette Dressings – Oil and vinegar based
 Mayonnaise-Based Dressings
 Emulsified Vinaigrette Dressings – Dressings
that used an emulsifier to combine oil and water
Vinaigrette Dressings
Vinaigrettes are temporary emulsions ( for
more about emulsions, see certainly long enough
to go from the kitchen to the guest. if you add
ingredients such as mustard and add the oil
properly, the vinaigrette may hold its emulsion ,
resulting in an emulsified vinaigrette.
The Basic Vinaigrette Recipe
The most basic formula for making a salad vinaigrette
is one part vinegar or other acid mixed with three to
four parts oil. For instance, you could use one
tablespoon of cider vinegar and three tablespoons of
olive oil. Or you could make a big batch of dressing
and use 1/4 cup of vinegar mixed with 3/4 cups olive
oil. Or use ounces, or milliliters, or the side of a jam
jar — this a ratio, so you can use the means of
measuring the ingredients that you prefer.
3 Ways to Whisk a Vinaigrette
Whisk with a fork or whisk
Shake in a jam jar
Blend in a blender or with an
immersion blender
Basic Vinaigrette
INGREDIENTS
 3/4 to 1 cup olive oil, extra-virgin olive oil, or any good-tasting oil
 1/4 cup good-tasting vinegar or lemon juice
 1/2 teaspoon salt
 1/8 to 1/4 teaspoon black pepper
 Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1
minced or grated garlic clove, 1/2 to 1 teaspoon grainy mustard, 1
to 2 tablespoons minced herbs, 1 to 2 tablespoons finely grated
cheese, 1/2 to 1 teaspoon honey
Mayonnaise-Based Dressing
Mayonnaise is the most stable of the basic salad dressings.
It contains a higher ratio of oil to vinegar and a greater
quantity of egg yolks than is required for emulsified
vinaigrette.
A good mayonnaise is creamy and, in general, pale ivory
in colour. It should be thick but not enough to hold its own
shape firmly. The flavour should be balanced, with enough
acid to prevent the dressing from being bland but not so much
that the distinct flavour of the vinegar or lemon juice is
noticeable.
Dairy-Based Dressings
Dairy-based dressings include either sour cream,
crème 'fraiche, yogurt or buttermilk. The dairy
ingredient may be used on its own or combined
with mayonnaise for extra stability. These dressings
are often served with salads; use them as dips or
spreads as well.
Presenting a Variety of
Salads and Dressings
1) Tall - when making a salad,
think tall. Tall could mean piling
leafy greens in a high, airy pile. It
can also mean a ramekin or bowl
that is taller than it is wide. It can
also include putting a
wonderful Apple Waldorf Salad in
a tall glass. Tall is tall!
2) WIDE - With salads, using a
big plate helps them spread out
wide so you get a lot of
"goodies" on the top. This can
be good for a platter that you are
serving at a party - and also for a
fun presentation, too. In this
particular arrangement for
our Spring Salad, we chose a
large square platter and topped
our salad with fruits and toasted
3) Patterns - in
this Fruit Yogurt
Salad, we have used a
spiral pattern. But you
can also line things up
diagonally,
horizontally or even
in a scattered fashion.
4) Framed - it is good to
frame your salad with chips,
lettuce, tomatoes, etc. In
this Taco Crunch Salad, just 5
chips (less than half of a
serving) make the taco salad
more appetizing and provide a
contrasting crunch and toasted
corn flavor.
5) Fans - if you fan
veggies over the top you
get an interesting look as
we did with this Asian
Slaw. We used snow peas
but you could fan thinly
sliced veggies like carrots
or bell peppers, too.
6) Drizzle - this technique is used
over and over in cooking and
desserts - you drizzle the sauce
over the top in a fine stream as we
have done with the balsamic
vinegar glaze over this Spinach
Walnut Salad. Balsamic vinegar
glazes are growing in popularity
and available in almost any
grocery store. You can also drizzle
any dressing.
7) Color - fruits and vegetables add
the most wonderful colors so use lots
of them to balance color and flavor.
Consider using a Japanese mandolin
to finely shave the vegetables so they
are more palatable, like we did with
the carrots and candy cane beets in
this fresh salad. Check out the image
below to see the translucency of
vegetables that are finely shaved on a
Japanese mandolin and with a sharp
French knife.
8) Spritz and shine -
normally chefs add a brush of butter
or a spray of oil to foods to make them
shiny. We like to use an Italian
dressing spritzer. We are able to add a
very light mist of a wonderful
dressing - I bet we can dress a whole
salad with less than a half teaspoon
and it is shiny and fresh, never
drowned! In addition to dressing there
are delicious oils that come in spray
cans. One of our favorites is avocado

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P R E PA R I N G S A L A D S

 Farinaceous Salads – Salads made up of

The methods of preparing salad may vary depending

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