Salad is a mixture of raw, cooked or cold foods served with a dressing that can be an appetizer or main course. It consists of a base of lettuce or other greens topped with various ingredients like fruits and vegetables. The most important parts are the body, which is the focal point, and the dressing to moisten and flavor the salad. Dressings can be oil-based like vinaigrette or cream-based and come in many varieties. There are several types of salads including simple tossed salads and composed salads based around different main ingredients like tuna, fruits or vegetables. Lettuce is commonly used as the base and should be cleaned properly. Quality ingredients and careful preparation are keys to a

1. SALAD
SALAD IS A MIXTURE OF RAW, COOKED OD COLD FOOD USUALLY
SERVED WITH A DRESSING AND IS EATEN AN APPETIZER OR MAIN
COURSE.

2. COMPOSITION OF SALAD
BASE- BUILT OVER BASE
-COLLECTS EXECESSIVE DRESSING

3. BODY- IMPORTANT PART
-FOCAL POINT IN ANY SALAD
- LIKE APPLE IN WALDROF SALAD

4. DRESSING- USED TO MOISTEN AND FLAVOUR THE SALAD
-IMPROVES THE FOOD VALUE OF SALAD
- LIKE MAYONNAISE, VINAIGRETTE DRESSING

5. GARNISH-PRIME IMPORTANCE IN ANY SALAD
-COMMON GARNISH ARE CHOPPED WALNUT,
CROSTINI, HERB SPRIGS ETC

6. TYPES OF SALAD
1. SIMPLE SALAD
2.TOSSED SALAD
3. COMPOUND SALAD
- fish based _ tuna salad, nicoise salad

7. -fruit based_ waldorf,dalila
-vegetable based_ Russian salad, coleslaw salad
-meat based_ steak salad

8. LETTUCE
-USED AS BASE
-ANCIENT GREEK AND ROMAN STARTED EATING
-SHOULD BE WASHED IN 50PPM OF CHLORINE SOLUTION

9. CHEF’S TIP
ALL LETTUCE TO BE
SOAKED IN COLD WATER
FOR 5 MINS. THIS WILL
MAKE THEM VERY CRISP.

10. SALAD DRESSING
A dressing is a sauce for a salad.
-OIL BASED DRESSSING
The simple vinaigrette, also known as basic French dressing, is a temporary
emulsion
of oil and vinegar seasoned with salt and pepper. The standard ratio is three parts
oil to
one part vinegar.
The ratio can vary, however
AMERICAN ONE parts oil to ONE part vinegar.
ENGLISH ONE parts oil to TWO part vinegar.
FRENCH THREE parts oil to ONE part vinegar.
ITALIAN FOUR parts oil to ONE part vinegar.

11. BASIC VINAIGRETTE DRESSING
Wine vinegar 240 ml
Salt 10 ml
Pepper TO TASTE
Salad oil 720 ml
Combine the vinegar, salt and pepper and mix well. Whisk in the oil gradually. Store
at room
temperature.
VARIATIONS:
Dijon Vinaigrette—Add 4 ounces (120 grams) Dijon-style mustard to the vinegar and
proceed
with the recipe.
Herb Vinaigrette—Add 2 tablespoons fresh herbs or 1 tablespoon dried herbs such
as basil, tarragon, thyme, marjoram and chives to the vinaigrette.

12. -FRESH CREAM BASED DRESSING
- MAYONNAISE BASED DRESSING
-NATURAL YOGHURT DRESSING

13. EMERGING TRENDS IN SALAD MAKING
BUFFET LAYOUTS AND PRESENTATION
HEALTHY APPROACH
DECONSTRUCTED APPROACH
NEW APPROACH TO CLASSICAL DRESSING
FLAVOUR PROFILES
LIVE SALAD STATION

14. SALIENT FEATURES OF PREPARING GOOD
SALAD
1. RAW INGREDIENTS- FRESH AND IMPECCABLE QUALITY
2.LEAFY VEGETABLES TO BE CAREFULLY TRIMMED
3.CORE OF LETTUCE ALSO KNOWN AS “HEART OF LETTUCE”-
VERY CRISP TO BE USED WHEREVER POSSIBLE
4.NEATLY CUTS OF VEGETABLES
5.SALAD TO BE DRESSED AT THE LAST POSSIBLE MINUTE

15. THANK YOU
COMPILED BY
MOHD ABDULLAH
CHEF