Chef Mehernosh Dhanda

2/8/2013 BAC 101 Culinary Foundation Level 1 1

Scope
 What is a salad?
 How is it consumed?
 Composition of a salad
 Classification of salads
 Simple salads
 Compound-Meat based
 Compound- Fish/seafood based
 Salad greens
 Commonly used greens
 Purchasing & storage of greens
 Dressings
 What makes a great salad

2/8/2013 BAC 101 Culinary Foundation Level 1 2

What is a Salad?
 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.
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Origin & History
 The word "salad" originates from the French salade of
the same meaning, from the Latin salata (salty) &
from sal (salt).
 Ancient Greeks & Romans consumed salads
 John Evelyn’s book Acetaria: A Discourse on
Sallets, 1699, speaks of the importance of salads in
daily diet

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 Composition of a Salad D
r
 Base e
B s
 Lettuce leaf o si
 Body d n
y g
 Apples, celery

 Dressing
 Mayonnaise

 Garnish
 Walnuts

Base

Waldorf Salad
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 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.
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Classification of Salads

Meat based
Fish Based
Fruit based
Vegetable based
Miscellaneous

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 Lettuce & celery salad

Simple Salads
 One or more primary
ingredients make up the
body
 Raw, fresh ingredients
 Single dressing Tossed veggie salad

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 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

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Salad Greens
 Salad greens are not
necessarily green; some are
red, yellow, white and brown
Dandelion salad
 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
Mixed petal salad
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Commonly used Greens
Lettuces Chicory
 Boston  Belgian endive
 Iceberg  Curly endive
 Leaf  Escarole
 Romaine  Radicchio
 Baby lettuce
 Micro greens

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Other Salad Greens
 Arugula  Sprouts
 Dandelion  Watercress
 Mâche  Edible flowers
 Sorrel  Fresh herbs
 Spinach

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Purchasing
 Head lettuce is generally packed in cases
 Salad greens are simply washed and eaten
 If possible, purchase salad greens daily
 Many types are available precut and prewashed

2/8/2013 BAC 101 Culinary Foundation Level 1 13

Storage of salad greens
 Store in the original protective cartons
 Store at temperature between 34°F and 38°F
 Do not store close to apples and tomatoes
 Do not wash until needed
 Some are heartier and can be kept for a week
 Others are more delicate and need to be consumed in
a few days
 Wrap in kitchen paper & keep.. It stays longer.

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Salad Dressings
 Vinaigrette dressing
 Also known as basic French dressing
 Standard 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

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Salad Dressings
 Mayonnaise
 An emulsified cold sauce
 Used in many dressing recipes
 Usually bought commercially
prepared
 Special 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

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 Matching Dressings and Salad Greens

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 What makes a great salad?
 QUALITY SPEAKS!!  ICE the Greens!!
 Proper handling of the  BALANCE the TCTP…
ingredients taste, color, texture, portion size

 ORGANISED
 TEAR DON’T CUT!!
 Basic HYGEINE
principles
 Prepare as close to
service as possible-
DON’T HOLD!!
 Keep it SIMPLE...

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 Thank You

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