04/10/2023 BAC 101 Culinary Foundation Level 1 1

Salads and Salad Dressings

Chef Mehernosh Dhanda

04/10/2023 BAC 101 Culinary Foundation Level 1 2

What is a salad?How is it consumed?Composition of a saladClassification of salads

Simple saladsCompound-Meat basedCompound- Fish/seafood based

Salad greensCommonly used greensPurchasing & storage of greens

DressingsWhat makes a great salad

Scope

04/10/2023 BAC 101 Culinary Foundation Level 1 3

Salad is any of a wide variety of dishes, made of :• raw or cooked vegetables,• pasta,• legumes, • eggs, • grains, • meats, poultry, seafood and a variety of • fruits,• leafy greens,• nuts, seeds • dressings, oils, emulsions, juices

Generally served cold but as an exception (e.g. German potato salad) may be served warm.

What is a Salad?

04/10/2023 BAC 101 Culinary Foundation Level 1 4

Origin & HistoryThe word "salad" originates from

the French salade of the same meaning, from the Latin salata (salty) & from sal (salt).

Ancient Greeks & Romans consumed saladsJohn Evelyn’s book  Acetaria: A Discourse on

Sallets, 1699, speaks of the importance of salads in daily diet

04/10/2023 BAC 101 Culinary Foundation Level 1 5

Composition of a SaladBase

Lettuce leaf

Body Apples, celery

Dressing Mayonnaise

Garnish Walnuts

Base

Body

Dressing

Garnish

Waldorf Salad

04/10/2023 BAC 101 Culinary Foundation Level 1 6

How is it consumed?Salads may be served at any point during a meal. Appetizer salads: light salads to stimulate

the appetite as the first course of the meal.Side salads: to accompany the main course as a side

dish.Main course salads: usually containing a portion

of protein, such as chicken breast , slices of beef, forcemeats etc.

Palate-cleansing salads: to settle the stomach after the main course.

Dessert salads: sweet versions usually, containing fruits, gelatin or whipped cream.

04/10/2023 BAC 101 Culinary Foundation Level 1 7

Classification of SaladsSimple salads

Compound salads

Tossed Salads

Meat basedFish BasedFruit basedVegetable

basedMiscellaneous

04/10/2023 BAC 101 Culinary Foundation Level 1 8

Simple SaladsLettuce & celery salad

Tossed veggie salad

One or more primary ingredients make up the body

Raw, fresh ingredients

Single dressing

04/10/2023 BAC 101 Culinary Foundation Level 1 9

Compound Salads- Meat based

Body made up of raw & cooked ingredients

Generally served cold

Reuse of left over meats

Creative balancing of flavors, colors, textures & tastes

May use single or multiple dressings & flavorings

Chicken & vegetable salad

04/10/2023 BAC 101 Culinary Foundation Level 1 10

Salad GreensSalad greens are not

necessarily green; some are red, yellow, white and brown

Includes but is not limited to the different types of lettuces & leaves

Some chefs have included flowers (e.g. dandelion, rose) & exotic grasses into their salad menus

Dandelion salad

Mixed petal salad

04/10/2023 BAC 101 Culinary Foundation Level 1 11

Commonly used GreensLettucesBostonIcebergLeafRomaineBaby lettuceMicro greens

ChicoryBelgian endiveCurly endiveEscaroleRadicchio

04/10/2023 BAC 101 Culinary Foundation Level 1 12

Other Salad Greens ArugulaDandelionMâcheSorrelSpinach

SproutsWatercressEdible flowersFresh herbs

04/10/2023 BAC 101 Culinary Foundation Level 1 13

PurchasingHead lettuce is generally packed in cases Salad greens are simply washed and eatenIf possible, purchase salad greens dailyMany types are available precut and

prewashed

04/10/2023 BAC 101 Culinary Foundation Level 1 14

Storage of salad greensStore in the original protective cartonsStore at temperature between 34°F and 38°FDo not store close to apples and tomatoesDo not wash until neededSome are heartier and can be kept for a weekOthers are more delicate and need to be

consumed in a few daysWrap in kitchen paper & keep.. It stays

longer.

04/10/2023 BAC 101 Culinary Foundation Level 1 15

Salad DressingsVinaigrette dressing

Also known as basic French dressingStandard ratio 3 parts oil to 1 part vinegar

This ratio may be adjusted depending on the types of oils and vinegars used

Different types and combinations of oils and vinegars can create many flavor variations

Substituting the vinegar with other acid ingredients can add to flavor combinations

Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor

04/10/2023 BAC 101 Culinary Foundation Level 1 16

Salad DressingsMayonnaise

An emulsified cold sauceUsed in many dressing recipesUsually bought commercially

preparedSpecial oils and other flavoring

agents can be added to enhance and change the flavor

When making mayonnaise, care must be taken because it is a potentially hazardous food

04/10/2023 BAC 101 Culinary Foundation Level 1 17

Matching Dressings and Salad Greens

04/10/2023 BAC 101 Culinary Foundation Level 1 18

What makes a great salad?QUALITY SPEAKS!!Proper handling of

the ingredientsORGANISEDTEAR DON’T CUT!!Basic HYGEINE

principles Prepare as close to

service as possible- DON’T HOLD!!

Keep it SIMPLE...

ICE the Greens!!BALANCE the

TCTP… taste, color, texture, portion size

04/10/2023 BAC 101 Culinary Foundation Level 1 19

Thank You