1. Salads and Garnishes

2. Four Basic Parts of Salad
Base
Usually formed with leafy greens
Body
Main ingredient of salad
Garnish
Decorative, edible item added to enhance the appearance
Dressing
Adds flavor and moisture – holds it together

3. Salad Vegetables Bulbs - Beets, onions, scallions
Celery – mild & crisp
Cucumber – watery with light melon notes,
English or hot house is seedless
Fruits – berries and citrus
Mushrooms – variety of textures, color and flavors
Peppers – sweet & mild or hot & pungent
Tomato – Variety of shapes and flavors
Tuber – Carrot, Radish

4. Types of Salads Green: tossed or composed - lettuce
Bound: cooked primary ingredients, “bound” together with a dressing – potato or egg
Vegetable: Cooked or raw – usually a heavy dressing – coleslaw or broccoli
Fruit: Fruits w/ cream, yogurt or other sauce
Combination: different ingredients or different kinds of salads – vegetable with tuna

5. Starter or Appetizer Salad
Small portion, light, fresh crisp ingredients to stimulate the appetite
Watermelon, Feta and Mint salad

6. Accompaniment or Side Salad
Light and flavorful, but not too rich
Should balance and complement the main course
Potato, macaroni,
or any side salad.

7. Main Course Salad Large enough to serve as a meal
Protein – well balanced visually and nutritionally

8. Intermezzo Salad or Palate Cleanser
After a rich dinner before dessert, very light

9. Dessert
Sweet, usually contains fruit and sometimes cream, pudding or yogurt as a sauce

10. Cleaning & Preparing Greens
Keep refrigerated
Clean thoroughly – dirt, insects, pesticides
Remove core, outer leafs
Rinse, don’t soak
Dry – spin or paper towels
Remove bad spots and
tough stems – tear don’t cut

11. Salad Dressings
Vinaigrette – suspension is a temporary mixture of ingredients that then separates again. 3 parts oil to 1 part acid (vinegar or citrus juice).
Emulsified Vinaigrette – using an emulsifier to permanently keep ingredients together.
Mayonnaise Based – creamy like blue cheese, ranch or thousand island.
Mayonnaise – Oil, vinegar, eggs – used as a binder in salad.
Other – sour cream, yogurt, fruit juices, etc…

12. Dips
Flavorful mixture that accompanies certain food items. Served hot or cold.
Good consistency is important.

13. Garnishes
Eye appeal
Complements the food in color, flavor and texture.

14. Essential Skills Always garnish dishes right before serving
Purpose is to add personality to a plain dish
Contrasting colors