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Salads!!!
Hungry Fox - The
Kitchen
Community
Introduction
• To keep it plain and simple a salad is nothing but a mix of
vegetables / fruits / meats / grains / cereals ...
Introduction
• A substantial quantity of salad made with protein rich
meats, eggs or vegetables makes for a great working ...
Generally speaking – salads are of two
main types
Plain / Simple
Salads
These are usually the salads of the
season, a heal...
A portion of salad has…
• A salad mainly consists of 3 parts – the lettuce or greens, the
base or the main ingredients of ...
Classical Dressings
1. Mayonnaise
This is also a basic cold sauce and is used with a
lot of varieties in salads. It is on ...
2. Vinaigrette
Vinaigrette is a basic emulsion of 2 immiscible
liquids which is emulsified by blending the 2
liquids in va...
3. Lemon Dressing
This is a dressing which is same as vinaigrette
only substituting lemon juice for the vinegar.
4. Acidul...
Modern Day Salad
• Here at Hungry Fox we introduce you to the New Age Salads
which does follow the basic criteria of being...
Thank You
• www.facebook.com/HFKComm
unity
• http://hungryfoxkc.blogspot.in
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Salads!!! What you should know.....

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Salad is a compact meal which can be a side order or the main course depending on how you want it! Some basic information about what a salad has to offer and how we can twist it to our advantage!

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Salads!!! What you should know.....

  1. 1. Salads!!! Hungry Fox - The Kitchen Community
  2. 2. Introduction • To keep it plain and simple a salad is nothing but a mix of vegetables / fruits / meats / grains / cereals / nuts or cheese usually tossed in a dressing which has a refreshing flavour. It can be warm or cold, spicy or sweet, heavy or light depending on what you want out of it and what ingredients you have on hand. • The goal of a great salad is to have fresh and stimulating flavours. The point is very simple keep it fresh, vibrant and colourful to act as an appetizer. • A salad can also act as a great main course, given that the quantity is substantial. The use of natural and fresh ingredients as against overworked and over handled ingredients makes it a healthier option.
  3. 3. Introduction • A substantial quantity of salad made with protein rich meats, eggs or vegetables makes for a great working lunch which keeps you charged, stimulated and full throughout the day. • Salads are also served as a course before the main dish arrives as it not only refreshes the palate but a small stimulating quantity helps increase the appetite for a bigger main course. • Now-a-days a lot of modern restaurants are serving salads as part of accompaniments with the main courses instead of vegetables as it balances the heavier meat and the starchy potatoes.
  4. 4. Generally speaking – salads are of two main types Plain / Simple Salads These are usually the salads of the season, a healthy mix of lettuce and any main ingredient as the base tossed with a light simple dressing which usually will be vinaigrette. These salads are for simple stimulating and refreshing purposes with acidic dressings to enhance the appetite. It might include 1 or 2 more ingredients as part of the salad. Compound / Composite Salads These are more complex salads including more than 2 ingredients, a combination of fruits and vegetables, vegetables and meats, meats and pastas et al. These generally form a part of the menu as a separate salad course and are further divided into Vegetable based salads Fruit based salads Seafood based salads Meat based salads Cereal based salads
  5. 5. A portion of salad has… • A salad mainly consists of 3 parts – the lettuce or greens, the base or the main ingredients of the salad and the dressing which is any liquid or semi liquid that provides moisture to the salad. • Lettuce or the greens are the leafy vegetables that are high in fibre, low in cholesterol and fats and also a great supply of nutrients and vitamins to the body. • Base or the main ingredients are the vegetables or meats which provide the primary flavour to the salads and give the significance to the salad. These ingredients can be more than 1 in number. • Dressing is the blend of liquids which provides moisture to the salad and makes it palatable. It gives a stimulating punch to the salad thus making it appetizing. The dressing can be liquid or semi liquid in nature and used to coat all the ingredients of a salad.
  6. 6. Classical Dressings 1. Mayonnaise This is also a basic cold sauce and is used with a lot of varieties in salads. It is on the heavier side and hence used in small proportions to coat the ingredients in the salads.
  7. 7. 2. Vinaigrette Vinaigrette is a basic emulsion of 2 immiscible liquids which is emulsified by blending the 2 liquids in varied quantities and every proportion fetches you a different type of vinaigrette. – French Vinaigrette – 3 parts vinegar, 1 part oil, French mustard and seasoning – English Vinaigrette – 1 part vinegar, 2 parts oil, mustard and seasoning – American Vinaigrette – equal quantities of vinegar and oil, seasoning and sugar Classical Dressings
  8. 8. 3. Lemon Dressing This is a dressing which is same as vinaigrette only substituting lemon juice for the vinegar. 4. Acidulated Cream 3 parts thin cream, 1 part vinegar or lemon juice with seasonings. Classical Dressings
  9. 9. Modern Day Salad • Here at Hungry Fox we introduce you to the New Age Salads which does follow the basic criteria of being a salad but experiments with a huge blend of ingredients and varied combinations. • Putting in fruit juices instead of dressings, using micro greens and alcohol based dressings, smoked and pickled ingredients against fresh produce, stewed fruits with nut brittles and many more. The study is limitless and we will take you through this exciting journey of salads and the way you can benefit from them. • Stay on and keep asking for more until our team of Chefs get exhausted wondering how far they have come and how far they need to go.
  10. 10. Thank You • www.facebook.com/HFKComm unity • http://hungryfoxkc.blogspot.in

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