This document is a chapter from a textbook about culinary fundamentals that discusses salads and salad dressings. It defines different types of salad greens and dressings, provides instructions for purchasing, storing, and handling greens safely, and describes how to compose different types of salads including tossed, composed, bound, vegetable, and fruit salads. The chapter aims to teach students to identify and prepare a variety of salads and dressings and present salads attractively.

1. Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
“According to the Spanish proverbs, four persons are wanted for to
make a good salad: a sprendthrift for oil, a miser for vinegar, a
counselor for salt, and a madman to stir it all up.
– Abaham Hayward, English writer (1801-1884)
SALADS AND SALAD
DRESSINGS
C H A P T E R TWENTY-FOUR

2. 2
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
 You will be able to:
– Identify a variety of salad greens
– Prepare a variety of salad dressings
– Prepare a variety of salads
– Present salads attractively

3. 3
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Greens
 Salad greens are not necessarily green; some are
red, yellow, white and brown

4. 4
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Greens
Lettuce
 Boston
 Iceberg
 Leaf
 Romaine
 Baby lettuce
 Micro greens
Chicory
 Belgian endive
 Curly endive
 Escarole
 Radicchio

5. 5
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Other Salad Greens
 Arugula
 Dandelion
 Mâche
 Sorrel
 Spinach
 Sprouts
 Watercress
 Edible flowers
 Fresh herbs

6. 6
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Nutrition
 Salad greens are an especially healthful food;
greens contain virtually no fat and few calories
 Salad greens are high in vitamins A and C, iron
and fiber
 Garnishing salad greens with an oil-based
dressing, mayonnaise or cheese adds fat and
calories

7. 7
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Purchasing
 Head lettuce is generally packed in cases of 24
heads
 Salad greens are simply washed and eaten
 If possible, purchase salad greens daily
 Many types are available precut and prewashed

8. 8
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Safety Alert – Handling
Greens
 Wash hands and wear single use gloves when
handling uncooked salad greens
 Do not soak greens
 Wash salad greens in a clean sink filled with cool
water
 Float greens in several changes of water until all
grit removed

9. 9
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Storage
 Some are heartier and can be kept for a week
 Others are more delicate and need to be
consumed in a few days
 Store in the original protective cartons
 Store at temperature between 34°F and 38°F
 Do not store close to apples and tomatoes
 Do not wash until needed

10. 10
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Dressings
 Sauce for salad
 Chosen to complement not mask flavor of the
salad ingredients
– Vinaigrette Dressing
– Mayonnaise
– Mayonnaise-Based Dressings
– Emulsified Vinaigrette Dressings

11. 11
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Dressings
 Vinaigrette dressing (temporary emulsion)
– Also known as basic French dressing
– Standard ratio 3 parts oil to 1 part vinegar
 This ratio may be adjusted depending on the types of
oils and vinegars used
– Different types and combinations of oils and vinegars can
create many flavor variations
– Substituting the vinegar with other acid ingredients can add to
flavor combinations
– Other flavoring agents such as herbs, spices, garlic or sugar
can be added to enhance flavor

12. 12
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Dressings
 Mayonnaise
– An emulsified cold sauce
– Used in many dressing recipes
– Usually bought commercially prepared
– Special oils and other flavoring agents can be added to
enhance and change the flavor
– When making mayonnaise, care must be taken because
it is a potentially hazardous food
 Use pasteurized egg yolks; keep finished
mayonnaise at 41ºF of below

13. 13
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Matching Dressings and Salad
Greens

14. 14
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Green Salads, Tossed
 Informal presentation
 Place greens, garnishes and dressing into a bowl
and toss to combine
 Garnishes can include
– Vegetables, Fruits
– Nuts, Cheese
– Cooked Eggs, meat, Poultry, Fish
– Croutons

15. 15
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Green Salads, Composed
 Base
– Usually a layer of salad greens
 Body
– Main ingredient
 Garnish
– Added to the salad for color, texture and flavor
 Dressing
– Should complement rather than mask the other flavors in
the salad

16. 16
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Bound Salads
 A wide variety of salads created by combining
cooked meats, poultry, fish, shellfish, potatoes,
pasta, grains and/or legumes with a dressing and
garnishes

17. 17
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Vegetable Salads
 Created from cooked or raw vegetables
 Can be served on buffets, as an appetizer or as a
salad course
 Must successfully combine color, texture and
flavor
 Many are made by marinating vegetables

18. 18
SALADSANDSALADDRESSINGS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Fruit Salads
 A refreshing addition to buffets
 Can be served as the first course of a lunch or
dinner
 Should be prepared close to service time
 Dressings are usually sweet
– Liqueurs can be used as dressings