Salads: www.chefqtrainer.blogspot.com

Salad
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 A ‘salad’ is a single food or a mix of different foods
accompanied or held together with a dressing.
 A salad is a dish consisting of a mixture of small pieces
of food, which may be mixed with a sauce or salad
dressing.
 They are typically served cold, although some, such as
south German potato salad, are served warm. Salads
may contain vegetables, fruits, cheese, cooked meat,
eggs, grains and nuts.
Salad

According how to serve:
 Appetizer salads
 Accompaniment salads
 Main course salads
 Separate course salads
 Dessert salads
There are 5 different types of salads

Appetizer salads
 Appetizer salads, light, smaller portion-salads to stimulate
the appetite as the first course of the meal
 An appetizer salad should stimulate the appetite and have
fresh, crisp ingredients such as cheese, ham, salami,
shrimp, crabmeat, or vegetables lightly coated with a tangy,
flavorful dressing (that will ‘wake up the mouth’).

Caesar
salad
Russian saladNicoise salad
Waldorf salad Gado-gado salad Tabbouleh

Accompaniment salads
Caesar Salad, A typical Caesar salad comprises romaine lettuce
and croutons dressed with Parmesan cheese, lemon juice, olive
oil, egg, Worcestershire sauce, anchovies, and black pepper
originally prepared tableside.
Greek salad is essentially a tomato salad made of sliced or
chopped tomatoes with a few slices of cucumber, and red onion,
seasoned with salt, black pepper, and oregano and dressed with
olive oil. Common additions include feta cheese, bell peppers,
capers, anchovies, sardines and Kalamata olives (fruity flavor
and meaty texture).
Lettuce and vinegar are not used in a Greek salad.

Caesar Salad
Greek salad

Main Course Salads
 A main course salad should be large enough to serve as a
whole meal.
 It should contain protein ingredients, such as meat,
poultry, seafood, eggs, legumes, or cheese.
 It should also contain a variety of vegetables, greens,
and/or fruits.

Nicoise salad (ni swaz)
is a combination of tomatoes, raw peppers, anchovies, garlic, black
olives, green beans, tuna, new potatoes, hard boiled eggs, capers,
lettuce, shallots, cucumber, artichoke hearts, and/or broad beans…
served with a salad dressing.

Separate Salads
 Separate course salads cleanse the palate after a rich dinner
and before dessert. This means they refresh or stimulate a
person’s appetite for the dessert or next course.
 They are often served in classic French meals.
 Heavy dressings made with mayonnaise or sour cream
should be avoided for separate course meals

Dessert Salads
Dessert salads are usually sweet, often containing fruits,
sweetened gelatin, nuts, cream, and/or whipped cream.

Strawberry pretzel salads
Orange Blossom pomegranate Fruit salads
Snicker caramel apple salad

 The BASE or UNDERLINER of the salad is usually a layer of
greens.
 The BODY of the salad is the main ingredient. It may include
vegetables, fruits, meats, or cheeses.
 The GARNISH of the salad adds color and appeal, and
sometimes flavor. It must always be edible, and may be as
simple as a sprinkling of crumbs or spice.
 The DRESSING is a liquid or semi-liquid used to flavor, moisten,
or enrich the salad.
Parts of Salad

Kinds of Salad
• Green Salad
• Composed Salad
• Warm Salad
• Vegetable Salad
• Potato Salad
• Pasta and Grain Salad
• Legumes Salad
• Fruit Salad

 A green salad or garden salad is most often composed of
leafy vegetables such as lettuce varieties, spinach, or
rocket (arugula).
 A salad that consists of lettuce and other uncooked green
vegetables.
 The salad leaves may be cut or torn into bite-sized
fragments and tossed together (called a tossed salad), or
may be placed in a predetermined arrangement (a
composed salad).
Green Salad

Green salad preparation
 Always wash in cool water, two or three times, draining
each time
 Lift out of the water, rinse out the sink, and repeat until
there is no trace of sand
 Dry completely using a spinner or air-dry in the cooler
 Store clean and trimmed leaves in large containers, loose,
well chilled
 Cut or tear into bite-size pieces, removing big stems and
browned or wilted edges
 Set up on chilled plates and only just as they are served
 Garnish when you dress the salads

Composed Salads
 A type of salad prepared with a number of ingredients that
are all arranged neatly and symmetrically on the plate
instead of being tossed together.
 A salad dressing or vinaigrette may be drizzled on the plate
or served on the side.
 Consist of a bed or base, a main item, and garnishes
 Arrange elements carefully
 Use contrasting colors, textures, and flavors
 Repeat for added depth of flavor and appearance
 Prepare each component so that it can stand alone

Warm Salads
• Two approaches:
– Toss the salad with a hot dressing until the greens
start to wilt
– Add a hot component to a cold salad, such as grilled
and sliced chicken, fish, meat
– a salad containing at least one warm ingredient, as co
oked meat
• Very popular luncheon entrée

Vegetable Salads
• All vegetables are washed, trimmed, cut appropriately
• Drained, blotted, dried, marinated or seasoned and
grilled, baked or used as is
• Colors, flavors, textures can be mixed for a striking salad
• Root vegetables are usually cooked before using

 Creamy, dressed with mayonnaise, a little vinegar and
mustard and some garnishes such as celery, onions, or
celeriac, chilled
 High-moisture potatoes are most appropriate to use
 Around the world, a vinaigrette dressing is often used, with
bacon
 Potatoes are dressed warm and chilled or served warm
Potato Salad (Classic)

Pasta and Grain Salads
 Should be fully cooked but not mushy
 Can become soggy and should be used in one day
 Contrasting, crispy garnish is an appropriate garnish

Legume Salads
 Cooked properly, they will last longer in the cooler
 Quite often, they will taste better
 Legume salads can also be mixed with greens and pasta
salads.
 Acid will toughen the beans but made more palatable
taste.

Fruit Salads
 Fairly sturdy, will keep in the cooler if treated with a little
acid before assembly
 Delicate fruits, such as berries and bananas, should be added
only at service, as they get tired-looking quickly when mixed
with other fruits
 Add fresh herbs and mint at service

Delhindra/ chefqtrainer.blogspot.com

Salads: www.chefqtrainer.blogspot.com

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