1. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 5
Complex Salads
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. 5 Complex Salads Before reading this chapter, you should already:
Chapter Pre-Requisites
Before reading this chapter, you should already:
Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format.
Know how to perform basic meat, poultry, and seafood preparation and cooking methods.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

3. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 5
Complex Salads
Chapter Objectives
After reading this chapter, you should be able to:
Explain the difference between simple salads and complex salads.
Prepare each type of complex salad presented in this chapter in accordance with food safety practices.
Plate arranged salads in the bedded, mounded, flat, molded, and stacked presentation styles.
Use specialized garde manger tools to prepare contemporary
arranged salads.
Create your own signature complex salads following the guidelines given in the chapter.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

4. 5 Complex Salads Chapter Understanding Complex Salads
Salad is a broad term encompassing a variety of dishes, making it difficult for chefs to agree on the correct way to classify the various types.
Among the many types, there are salads that are:
made up of raw or cooked vegetables or fruits
based on starches or legumes
based on protein foods
complex salads: a combination of the above three
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

5. 5 Complex Salads Classifying by Presentation Style Chapter
Understanding Complex Salads
Classifying by Presentation Style
Mixed presentation
All ingredients are mixed together with the dressing and mounded on a plate or platter.
Sometimes, this type of salad is placed on a lettuce liner leaf or on a bed of torn or cut leafy greens.
Additional garnish elements may be arranged on top.
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6. 5 Complex Salads Classifying by Presentation Style Chapter
Understanding Complex Salads
Classifying by Presentation Style
Arranged presentation
Each of the various elements is first dressed or seasoned separately
They are then assembled together on the plate in an attractive, artful composition.
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7. 5 Complex Salads Classifying by Role in the Meal Chapter
Understanding Complex Salads
Classifying by Role in the Meal
Complex salads can be categorized into several sub classifications based on their traditional role in the meal.
Complex side salads: used as side dishes
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8. 5 Complex Salads Classifying by Role in the Meal Chapter
Understanding Complex Salads
Classifying by Role in the Meal
Bound protein salads: used at the center of plate or as a sandwich filling.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

9. 5 Complex Salads Classifying by Role in the Meal Chapter
Understanding Complex Salads
Classifying by Role in the Meal
Complete salads (vegetable, starch, protein): used as appetizers or entrées, depending on size.
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10. 5 Complex Salads Guidelines for Complex Salads Food Safety Chapter
Understanding Complex Salads
Guidelines for Complex Salads Food Safety
Wear food-service gloves, and be sure to change gloves between tasks.
Prevent cross-contamination by thoroughly sanitizing your hands and all equipment before proceeding to assemble a protein element (cooked or ready-to-eat) with any raw ingredients and dressing.
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11. 5 Complex Salads Chapter Understanding Complex Salads
Green Vegetables in Complex Salads
Raw or cooked green vegetables that come into extended contact with an acidic dressing:
Lose their bright green color.
Take on a less appealing olive drab color.
To preserve the bright color of the green vegetables:
Dress the salad just before service.
Keep green vegetables separate from the other parts before mixing.
To infuse green vegetables with the flavor of the dressing:
Mix the salad well ahead of time.
Allow vegetables to absorb the dressing.
Note: vegetables will discolor, but will also become very flavorful.
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12. 5 Complex Salads Chapter Understanding Complex Salads
Onions in Complex Salads
Raw onions are one of the most perishable ingredients in a complex salad and deteriorate in a very short period.
Within a day, or even hours, deteriorating raw onions can harm both the texture and flavor of a complex salad.
Most types of cut raw onions tend to water out and quickly acquire off-flavors.
Fabricate and add the onion component to each day’s batch at the last minute before service.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

13. 5 Complex Salads Chapter Understanding Complex Salads
Complex Side Salads
Complex salads without a protein component are most often served in small portions as a side dish.
Serving cold foods and hot foods: when it is appropriate to serve a complex salad as a side?
In formal cuisine, hot accompaniments are served with hot foods and cold accompaniments with cold foods.
In formal dining, complex side salads should accompany only cold entrées, such as cold roast meats and cold poached seafood.
For this reason, they are traditionally served as part of cold buffets and on cold entrée plates.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

14. 5 Complex Salads Complex Side Salads Chapter
Understanding Complex Salads
Complex Side Salads
The four types of complex side salads are:
Raw vegetable side salads
The crunchy texture and elemental flavor of raw vegetables make them excellent side salad ingredients.
Cooked vegetable side salads
Cooked vegetables make wonderful complex salads, provided they are properly cooked before being combined with other salad ingredients.
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15. 5 Complex Salads Complex Side Salads Chapter
Understanding Complex Salads
Complex Side Salads
The four types of complex side salads are:
Pasta side salads
The variety of pasta shapes, colors, and flavors available today allow for an unlimited number of interesting and unusual pasta salads.
Grain and legume side salads
Rice varieties, wild rice, wheat varieties, barley, buckwheat, quinoa, corn products, dried beans and peas, and lentils can used for delicious side salads.
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16. 5 Complex Salads Mellowing Time for Salads Chapter
Understanding Complex Salads
Mellowing Time for Salads
Most complex salads, especially starch-based salads, have not yet achieved their best flavor and texture immediately after preparation.
Complex salads need time for:
the solid ingredients to absorb some of the liquid ingredients.
the flavors of all the ingredients to mix and mingle.
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17. 5 Complex Salads Chapter Understanding Complex Salads
Safety Factors for Mayonnaise-Based Salads
Starch salads (ex: potato) almost always taste better if the starch is mixed with the dressing while the just-cooked starch is still warm.
The starch absorbs more of the flavorful dressing.
In a food-service setting, it is difficult to do this and still meet health regulations for chilling to a safe temperature within the required time.
If able to meet safety regulations for chilling foods, and to monitor and log temperatures/times per batch, try mixing warm starches with dressing before chilling.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

18. 5 Complex Salads Guidelines for Making Pasta Salads Chapter
Understanding Complex Salads
Guidelines for Making Pasta Salads
Boil pasta in a large amount of heavily salted, rapidly boiling water, and cook to al dente texture.
Do not add oil to the water
This makes the surface of the pasta slick and prevents the dressing from clinging to it.
Avoid refreshing the pasta under running water.
Doing so washes off the surface starch that causes the pasta to cling to its sauce or dressing.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

19. 5 Complex Salads Guidelines for Making Pasta Salads Chapter
Understanding Complex Salads
Guidelines for Making Pasta Salads
Match the size and shape of the other ingredients to the size and shape of the pasta, just as you would when creating hot pasta dishes.
Though it is thrifty to use leftover boiled pasta for pasta salad, keep in mind that cold pasta does not absorb and bind with dressing very well.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

20. 5 Complex Salads Chapter Understanding Complex Salads
Guidelines for Making Grain and Legume Side Salads
Cook grains and legumes for salads until they are tender, yet firm enough so as not to disintegrate when mixed with dressing.
While all have different cooking requirements, many grains and legumes rely on carryover cooking to tenderize their interior starch without splitting their exteriors.
Pre-dress grains and legumes before they harden in the refrigerator.
This will allow them to absorb flavorful liquids and prevent them from drying out the finished salad.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

21. 5 Complex Salads Chapter Understanding Complex Salads
Complex Main Course Salads
Bound Protein Salads
Made from diced or chopped meat, poultry, eggs, or seafood.
Includes a small amount of vegetable ingredients and a thick dressing (ex: mayonnaise).
Referred to as “bound” because the thick dressing binds the main food items together.
Well-made bound salads, when picked up with a disher or portion scoop, are firm enough to hold their shape on a plate.
Bound protein salads (such as chicken, tuna, shrimp, and egg salads) may be served as the centerpiece of a cold entrée plate, or used as a sandwich filling.
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22. 5 Complex Salads Chapter Understanding Complex Salads
Guidelines for Preparing Bound Protein Salads
Cooked protein items should be fresh, moist, and tasty.
While acceptable to recycle leftover cooked meats and poultry into bound protein salads, check carefully for quality and freshness.
Keep accent vegetables to a minimum, and cut them very small.
Customers perceive accent vegetables as filler, and consider a salad with a high ratio of these to be of poor value.
Fabricate the protein item in a size appropriate for the salad’s intended use.
For salads served as entrées, the item may be cut into fairly large dice.
For sandwiches, the item should be chopped into small pieces.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

23. 5 Complex Salads Complete Salads in Mixed Presentation Chapter
Understanding Complex Salads
Complete Salads in Mixed Presentation
Complete salads are based on a protein item and include substantial amounts of several vegetables, one of which is often a starch.
They are called “complete” because they offer all the elements of a nutritionally balanced meal.
Complex side salads (such as vegetable, pasta, grain, and potato salads) may be transformed into complete salads by adding a complementary protein item.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

24. Chapter 5
Complex Salads
Understanding Complex Salads
Fruit Salads may be presented either mixed or arranged
Casual mixed fruit salads are typically prepared ahead of time, and are fast and easy to present.
Arranged fruit salads are plated to order and, in many ways, resemble a fruit platter.
The difference:
An arranged fruit salad is presented in its dressing.
A fruit platter has no dressing, but may include sweet dips or side sauces.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

25. 5 Complex Salads Guidelines for Preparing Mixed Fruit Salads Chapter
Understanding Complex Salads
Guidelines for Preparing Mixed Fruit Salads
Choose fruits with complementary flavors, textures, and colors.
Fabricate fruits into pieces of the same general size, making sure each piece will fit easily on a spoon.
Fabricating fruits into many shapes creates visual interest.
Create a theme by using mixtures of seasonal fruits, tropical fruits, or specific types of fruit.
Choose dressings that complement the fruit flavors. For example:
Sweet fruits are best mixed with a tart, tangy dressing.
Acidic fruits are best with a sweet dressing.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

26. 5 Complex Salads Chapter Understanding Complex Salads
Guidelines for Preparing Mixed Fruit Salads
Prepare fruit salads at the last possible minute before serving, as fabricated fruits are highly perishable.
If you must prepare fruit salads ahead of time, store under refrigeration, and do not plan to hold them long.
Fruits subject to softening and enzymatic browning should be held out of bulk prepared salads and added just before serving.
The same holds true for crisp or crunchy garnishes (such as toasted nuts), which soften in contact with fruits and dressing.
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27. 5 Complex Salads Arranged Salads Chapter Understanding Arranged Salads
A complex salad in arranged presentation is a complex salad consisting of several separate food elements placed on the plate in a precise, planned design.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

28. 5 Complex Salads Elements of Arranged Salads Chapter
Understanding Arranged Salads
Elements of Arranged Salads
An arranged salad has a minimum of three elements:
A main food item.
A secondary food item that is often a base, such as a liner leaf or bed.
A garnish.
Simple example: a scoop of chicken salad presented on a lettuce leaf liner, and garnished with cherry tomato halves.
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29. 5 Complex Salads Chapter Understanding Arranged Salads
The Language of Plate Presentation
Plate rim: The raised outer edge of the plate that serves as the frame for the composition created when the food is arranged on the plate.
Plate well: The main part of the plate inside the rim.
Front of the plate: The part of the plate intended for placement nearest to the diner.
Back of the plate: The part of the plate intended for placement farthest from the diner.
O’clock: A directive indicating a specific place on the plate’s perimeter that corresponds to standard clock numerals.
For example: 12 o’clock is at the back of the plate, while 6 o’clock is at the front of the plate.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

30. 5 Complex Salads Chapter Understanding Arranged Salads
Guidelines for Preparing Arranged Salads
Present arranged salads on plates large enough to accommodate all elements without crowding.
Unusually shaped plates, such as squares and rectangles, can help achieve a striking presentation.
To ensure your presentation will be served intact, solidly construct all food elements on the plate for easy transportation by tray/arm service.
Make sure the customer can eat the salad neatly and easily without much effort and attention.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

31. 5 Complex Salads Chapter Understanding Arranged Salads
Guidelines for Preparing Arranged Salads
Place sauces or garnishes away from the plate rim.
The philosophy of plate presentation considers the plate rim the frame, and the plate well the canvas.
All the elements must complement each other, and all must serve a purpose in the final synergy of the dish.
For example: Do not add a particular element because of its color without considering its flavor, texture, and general appropriateness to the theme of the dish.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

32. 5 Complex Salads Constructing the Plate Chapter
Understanding Arranged Salads
Constructing the Plate
Contemporary arranged salads may be classified into the following five presentation styles:
Bedded
Mounded
Flat
Molded
Stacked
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33. 5 Complex Salads Bedded Presentations Chapter
Understanding Arranged Salads
Bedded Presentations
Among the most common and traditional arranged salads are those based on a bed, or layer, of salad greens.
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34. 5 Complex Salads Chapter Understanding Arranged Salads
Mounded Presentations
An assortment of complex salads is arranged together on a plate in separate piles.
Be sure to choose salads that are complementary in flavor and work together to express a theme.
Consider the placement of each item to create an attractive combination of colors and textures.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

35. 5 Complex Salads Molded Presentations Chapter
Understanding Arranged Salads
Molded Presentations
Molded salads may be composed of virtually any ingredients, as long as the ingredients are bound with a sauce or dressing thick enough to hold them in place once the form is removed.
During preparation, salads with firm and relatively long-keeping ingredients may be packed into multi-unit forms.
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36. 5 Complex Salads Chapter Understanding Arranged Salads
Stacked Presentations
Large, flat pieces of food are stacked one on top of the other to create a tower effect. These solid pieces may be cemented together with bound protein salads, thick sauces, spreads, or mousses.
To provide a crunchy element, crôutons, wafers, or pastry layers may be included in the construction.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved