1. Salads
A combination of raw or cooked ingredients, served cold or warm and coated with a salad dressing.
Can be savory, sweet or a combination of both.
5 purposes: appetizer, side salad, main-course, separate course, dessert
Reyaz Ahmad Lone IHM RAJBAGH SRINAGAR

2. Appetizer Salad Used to whet the appetite
Can be greens or more elaborate such as cold meat, fish, seafood or cheese
In America, green salads are often appetizers

3. Side Salad Served to accompany the main dish
Main dish heavy serve light salad (greens)
Main dish light, serve heavier salad such as pasta or grain
Side salad should not include ingredients used in the main dish or the appetizer salad

4. Main-Course Salad
Should include a protein source and a variety of vegetables
Chicken, fish or meat popular protein choices
Very popular in America
Main-course salad not common in Italy or France

5. Separate-Course Salad
In France - green salad follows the main course
In Italy - green salad follows the meat or fish course
Separate-course salad usually light, green salad with simple vinaigrette or single vegetable

6. Dessert Salad Served as a dessert
Served with sweetened dressing, citrus-based dressing, or whipped cream
Often features fruits, nuts or gelatin

7. Green Salads
Used as appetizer, side, main-course, or separate-course salad
Uses one type of green or a combination of greens
Tossed salad - ingredients are combined with dressing
Greens can be mild, spicy or bitter

8. Type of green used depends on the purpose of the salad
Mild Greens
Iceberg lettuce, boston lettuce, bibb lettuce, mache, romaine lettuce, baby spinach
Spicy Greens
Arugula (rocket), mustard leaves, watercress, mizuna
Bitter Greens
Radicchio, belgian endive, dandelion, escarole, chicory, frisee
Type of green used depends on the purpose of the salad

9. Greens come in many different mixtures
Mesclun: French-style mix that contains baby red romaine, endive, mache, radicchio & argula
Asian mixture might include tatsoi, bokchoy, baby spinach, mustard, mizuna, & other salad greens
Fresh herbs can be added for flavor.
Edible flowers that add visual interest include nasturtiums, pansies, calendula, bachelor’s buttons, carnations, fuschia, geraniums, Johnny jump-ups, primroses, roses, sunflowers, & violets.
Edible herb flowers include arugula, borage, chives, lavender, mustard, oregano, rosemary, sage, & thyme.

11. Preparing Greens
Short storage life so should be used within 2 or 3 days
Best to wash shortly before use and dried
Cut or torn greens discolor quickly
Store dried greens loosely in a clean container covered with a light, damp towel
Dressing should be added at last minute
Dressing should coat greens with a light film and not collect on the bottom of bowl

12. Salad Garnishes
Garnishes that make greens more appealing include tomatoes, sprouts, fresh herbs, olives, onions, carrots, cucumbers, mushrooms & radishes
Garnishes should be cut in one bite pieces
Can also use nuts, seeds, cheese, eggs, bacon, croutons
Croutons can be made by frying bread cubes in olive oil or by baking seasoned bread cubes in a cool oven.

13. Steps in making Croutons
Preheat oven to 300 F
Remove crusts from stale sliced bread.
Cut into large dice.
Toss lightly with olive oil or melted butter.
Sprinkle salt and dried herbs lightly on the bread.
Place on baking sheet.
Bake until lightly browned, about 12 minutes.
Remove from oven and cool.
Store in an airtight container at room temperature.

14. Vegetables in Salads Can use raw or cooked vegetables
Types of raw salads: tomato salad, cole slaw, carrot salad, cucumber salad, artichoke heart salad, fennel salad, mushroom salad
Cooked vegetable salads: beets, peppers, snap peas, green beans, cauliflower, zucchini, turnips, potatoes
Cooked vegetables can be roasted, grilled, boiled, blanched, or steamed

15. Starches in Salads Include bread, grains, pasta, & beans
Many salads use leftover bread
Grains include cracked wheat, rice, & barley and should be made shortly before using so they don’t become soggy
Pasta has many varieties
Beans & lentils are use separately or in combination, but are cooked until tender and added close to serving time so dressing doesn’t toughen the beans.

16. Protein in Salads Include meat, poultry, seafood & cheese
Meat can be roasted, grilled or broiled and should be moist and tender.
There are endless variations on meat, poultry, and seafood salads.

17. Fruits & Nuts in Salads The options are limitly.
Fruits deteriorate rapid when cut so cut as close to serving time as possible.
To prevent browning in fruit, dip in water and citrus juice.

18. Composed Salads
A salad with any combination of ingredients that are arranged carefully and artfully on a plate or in a bowl.
On the side: practice of serving the dressing in a separate container to be applied when eaten.
The opportunity for creativity in a composed salad is limiteless.

19. Components of a Composed Salad
Main ingredients
Supporting ingredients
Greens often form the base for the main ingredient
Garnish - helps in visual appeal
Garnish should be appetizing & decorative
Garnished should be chosen for texture, flavor & color
Dressing

20. Examples - Composed Salads
Chef Salad
Uses vinaigrette, tossed greens, julienned ham, chicken or turkey, cheese, sliced vegetables, hard-cooked eggs
Cobb Salad
Uses French dressing, lettuce, sliced turkey or chicken, avocado, cheese, hard-cooked eggs, tomato, bacon, blue cheese garnish
Caesar Salad
Uses caesar dressing, romaine lettuce, sliced grilled chicken, grated Parmesan cheese, crouton garnish
Nicoise Salad
Uses red-wine vinegrette, boiled sliced potatoes, tuna, tomato slices, hard-cooked eggs, black olives, anchovies, cooked green beans, slice bell peppers

21. Using Balance & Contrast
A composed salad should be arranged with an eye to design.
Think about forms and shapes
Make sure flavors are compatible
Use a combination of textures
Use vibrant or contrasting colors
Create interest by using height as a design element