1. Salads and Vinaigrette
Part of Garde Manger or Pantry
Department in charge of cold foods: salads, cold sandwiches, some appetizers, dressings and dips.

2. Types of Salads Separate course salad ▪Bound Salad Appetizer salad
Side salad
Composed salad
Dessert salad
Tossed salad
Many of these terms overlap. Ex. The dinner ended with a simple tossed salad of watercress and lemon vinaigrette, garnished with spring peas. (separate course salad and tossed salad)

3. Side Salads, Separate course salads
Side: might be a light garden salad with a heavy entrée (meatloaf)
Or a substantial salad with a light entrée: pasta salad with a fish entrée.
Separate Course Salad: cleanse the palate after a
Rich meal or a certain course.
Salad or “Salat” developed in
France…brought by who?

4. The Main Course Salad
Popular in the USA…..maybe if I eat salad, I won’t gain weight….
If “salad” includes, meat, nuts, bread, bacon, eggs, cheese, it’s the same as eating those items any other way.
- a balanced meal: protein, vegetables, seeds or nuts, dressing.
Composed Salads often made into Main Course Salad:
= 4 elements… bed, main component, dressing, garnish…artfully arranged on the plate. NO TOSSING!!

5. Greens Spicy Mild Bitter
Types of greens compliment flavors in the dressing, garnish, greater meal….to refresh you

6. Care and Washing your salad greens….
Shelf Life: 2-3 days
Wash, Dry, Keep in shallow pan covered with damp cloth. Plastic wrap over this if its going in the fridge.
Spinach and Arugula…”muddy” they grow in wet, muddy soil….wash 2 times!!
Stay ahead of dangerous produce…

7. Vinaigrette:
Combining vinegar and oil into an emulsion. An emulsion is a mixture of uniform consistency made with two ingredients that would otherwise not combine together.
Basic: temporary emulsion
Emulsified: an agent is added that makes the emulsion permanent…
Like mayonnaise (egg yolks)