SALADS & SALAD
DRESSINGS
SALAD COMPONENTS
Foundation
Body
Garnish
Dressing
SALAD COMPONENTS
Foundation

is the base ingredient of a
salad. Leafy greens such as romaine, bibb,
Boston, or iceberg le...
SALAD COMPONENTS
Body

- main ingredients of a salad

make up its body. The body creates the
salad’s identity and often g...
SALAD COMPONENTS








Garnish - contributes to a salad’s visual appeal
and very often to its flavor. A garnish shou...
SALAD COMPONENTS
Dressing

- is a sauce that complements

a salad’s flavor and sometimes binds the
salad ingredients toge...
Salad Dressing
EMULSION – A mixture of two unmixable ingredients.
Emulsification is another method of thickening sauces.
E...
Salad Dressing
 Vinaigrette


Dressings

(Temporary)

is a temporary emulsion of oil and vinegar.
The mixture is tempora...
Salad Dressing
 Simple Dressings - The simplest salad
dressings are not emulsions or blended mixtures.
They are simple li...
Salad Greens
A variety of greens are available for use in salads.
Although all are leafy vegetables, not all are green.
Mo...
Types of Salad Greens
 Traditional

Greens: Have a mild
flavor; can be used by themselves or
combined with other greens.
...
Herbs & Other Specialty Items
 Radicchio:

A cabbage like plant with
a slightly bitter, red leaf; adds color
and flavor t...
Salad Greens
OAK LEAF

LOLLO ROSSO

GREEN ICE

ROMAINE OR COS LETTUCE
Salad Greens
ESCAROLE

SPINACH

BUTTERHEAD
LETTUCE

LOOSE-LEAF
LETTUCE
Salad Greens
SORREL

MIZUNA

DANDELION

ARUGULA
Salad Greens

TREVISO RADICCHIO
BELGIAN ENDIVE

RADICCHIO
ICEBERG LETTUCE
Salad Greens
Boston lettuce

Bibb or limestone lettuce

FRISÉE

CURLY ENDIVE
Salad Greens
MESCLUN

TAT-SOI

CRESS

MÂCHE
Cleaning Greens
Salad Dressings
A dressing is both a sauce and a
seasoning. As such, it should complement
the flavors and textures of the ...
Preparing Greens
1.

2.

3.

Separate the leaves and submerge
them in cold water several times to
rinse off all dirt and g...
Storing Greens
Keep

greens in their original
packaging.
Store greens 3 to 4 degrees
above freezing.
Keep greens away f...
TYPES OF SALAD
Green

Salads – leafy greens
Side Salads - made from vegetables,
potatoes, grains, pastas, legumes.
Comp...
TYPE OF SALADS
(By Serving)
 Appetizer

Salad – Served as the first dish
of the course or before the entrée.
 Accompanim...
TYPES OF SALAD

(By method of preparation)
Simple

Salad / Green Salads – leafy

greens
Composed Salads – are made by ca...
Salads and Salad dressing
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Salads and Salad dressing

  1. 1. SALADS & SALAD DRESSINGS
  2. 2. SALAD COMPONENTS Foundation Body Garnish Dressing
  3. 3. SALAD COMPONENTS Foundation is the base ingredient of a salad. Leafy greens such as romaine, bibb, Boston, or iceberg lettuce often serve as a salad’s foundation.  Used whole or cut into a chiffonade, the lettuce leaves provide a base for other salad ingredients. Specially prepared vegetables or fruits, such as a julienne of red pepper or a poached and sliced pear, sometimes function as a salad’s foundation.
  4. 4. SALAD COMPONENTS Body - main ingredients of a salad make up its body. The body creates the salad’s identity and often gives the salad its name. Garden-fresh vegetables, for example, form the body of a garden salad. The body of a protein salad might be meat, poultry, fish, or legumes.
  5. 5. SALAD COMPONENTS     Garnish - contributes to a salad’s visual appeal and very often to its flavor. A garnish should be colorful, edible, and the same temperature as the salad itself. Most important, the garnish should be simple so that it does not overpower the presentation of the salad. Common salad garnishes include herbs, hardcooked eggs, olives, fruits, cheese, and nuts. Some salads, such as fruit salads, do not require a garnish or dressing.
  6. 6. SALAD COMPONENTS Dressing - is a sauce that complements a salad’s flavor and sometimes binds the salad ingredients together. Salad dressings fall into three groups: Vinaigrettes - Temporary emulsion. Cream-style or fatty – Permanent emulsion. Simple - oil and vinegar, flavored oils.
  7. 7. Salad Dressing EMULSION – A mixture of two unmixable ingredients. Emulsification is another method of thickening sauces. Emulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent. Three kinds of Emulsion Permanent - A permanent emulsion usually lasts several days or more. Ex: Mayonaise Semi-permanent - A semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usually several hours. Ex: Hollandaise Temporary - A temporary emulsion lasts the shortest period of time, usually only several minutes. A temporary emulsion is classified as such because it does not contain an emulsifying agent. Ex: Vinaigrette
  8. 8. Salad Dressing  Vinaigrette  Dressings (Temporary) is a temporary emulsion of oil and vinegar. The mixture is temporary because oil and vinegar have a natural tendency to separate. Cream-style or fatty –  (Permanent) Is a permanent emulsion of creamy dressing such as; mayonnaise, yoghurt, cream or cheese base.
  9. 9. Salad Dressing  Simple Dressings - The simplest salad dressings are not emulsions or blended mixtures. They are simple liquids that contribute moisture and flavor to salads.    Lemon juice - on its own, freshly squeezed lemon juice is an acidic dressing that gives a tang to salad. Olive oil - more flavorful than vegetable oils, olive oil is a fruity, aromatic dressing when used alone on a salad. Flavored vinegars - vinegars flavored with fruit, herbs, or garlic are popular dressings because they add vivid flavor to salads but no fat.
  10. 10. Salad Greens A variety of greens are available for use in salads. Although all are leafy vegetables, not all are green. More tender greens such as arugula and butterhead are preferred over greens such as collards and chard that require cooking to make them more palatable. Baby varieties of sturdier greens not usually used in salads, such as beet greens and mustard greens, also make excellent additions. Salad greens can be classified into two general categories: mild greens and flavor-adding greens. Flavor-adding greens can be either spicy or bitter.
  11. 11. Types of Salad Greens  Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens.  Flavor-Adding Greens: Classified as greens although they may be red, yellow, brown, or white.
  12. 12. Herbs & Other Specialty Items  Radicchio: A cabbage like plant with a slightly bitter, red leaf; adds color and flavor to fresh salads.  Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.  Edible Flowers: Add unusual flavors, dashes of bright color, and interesting textures to salads.
  13. 13. Salad Greens OAK LEAF LOLLO ROSSO GREEN ICE ROMAINE OR COS LETTUCE
  14. 14. Salad Greens ESCAROLE SPINACH BUTTERHEAD LETTUCE LOOSE-LEAF LETTUCE
  15. 15. Salad Greens SORREL MIZUNA DANDELION ARUGULA
  16. 16. Salad Greens TREVISO RADICCHIO BELGIAN ENDIVE RADICCHIO ICEBERG LETTUCE
  17. 17. Salad Greens Boston lettuce Bibb or limestone lettuce FRISÉE CURLY ENDIVE
  18. 18. Salad Greens MESCLUN TAT-SOI CRESS MÂCHE
  19. 19. Cleaning Greens
  20. 20. Salad Dressings A dressing is both a sauce and a seasoning. As such, it should complement the flavors and textures of the salad ingredients, not dominate them.
  21. 21. Preparing Greens 1. 2. 3. Separate the leaves and submerge them in cold water several times to rinse off all dirt and grit. Lift greens out of the water and dry the leaves thoroughly with paper towels. Cut or tear the greens into bite-size pieces.
  22. 22. Storing Greens Keep greens in their original packaging. Store greens 3 to 4 degrees above freezing. Keep greens away from ripening fruits.
  23. 23. TYPES OF SALAD Green Salads – leafy greens Side Salads - made from vegetables, potatoes, grains, pastas, legumes. Composed Salads – are made by carefully arranging items on a plate, rather than tossing them together. Desserts Salads - salads served as dessert are often sweet and usually contain fruits, nuts, and/or gelatin. Dressings for dessert salads may incorporate cream or liqueur.
  24. 24. TYPE OF SALADS (By Serving)  Appetizer Salad – Served as the first dish of the course or before the entrée.  Accompaniment Salad – Served with the main dish or entrée. Usually made from, pasta, legumes and potatoes.  Main-course Salad – Served as a main dish.  Separate Course Salad – Served after the main dish.  Dessert Salad – Served as a dessert usually contains fruit and syrup.
  25. 25. TYPES OF SALAD (By method of preparation) Simple Salad / Green Salads – leafy greens Composed Salads – are made by carefully arranging items on a plate, rather than tossing them together. Tossed Salad – The salad that the chef would combine all ingredients in the bowl with the dressing.

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