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4 Salad
4 Salad
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)