salads and garnishes. four basic parts of salad base usually formed with leafy greens body main...

Salads and Garnishes

Four Basic Parts of Salad

BaseUsually formed with leafy greens

BodyMain ingredient of salad

GarnishDecorative, edible item added to enhance the appearance

DressingAdds flavor and moisture – holds it together

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

Types of Salads

Green: tossed or composed - lettuceBound: cooked primary ingredients, “bound”

together with a dressing – potato or eggVegetable: Cooked or raw – usually a heavy

dressing – coleslaw or broccoliFruit: Fruits w/ cream, yogurt or other sauce

Combination: different ingredients or different kinds of salads – vegetable with tuna

Starter or Appetizer Salad

Small portion, light, fresh crisp ingredients to stimulate the appetite

Watermelon, Feta and Mint salad

Accompaniment or Side Salad

Light and flavorful, but not too rich Should balance and complement the main

course Potato, macaroni,

or any side salad.

Main Course Salad

Large enough to serve as a meal Protein – well balanced visually and

nutritionally

Intermezzo Salad or Palate Cleanser

After a rich dinner before dessert, very light

Dessert

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

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

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…

Dips

Flavorful mixture that accompanies certain food items. Served hot or cold.

Good consistency is important.

Garnishes

Eye appeal Complements the food in color, flavor and

texture.

Essential Skills

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