Dr. D.Y.

Patil Unitech Society's

Dr. D. Y. Patil Institute of Hotel Management & Catering Technology
Tathawade, Pune 411033 (Maharashtra) India.
NAAC Accredited "A" Grade

SUBJECT : ADVANCED FOOD PRODUCTION SYSTEMS

Class : Third Year B.Sc. (Hospitality Studies)

Subject Code :HS 301

Prof. Rahul Desai

 Chap 05 – Salads and Salad Dressing

Chapter – 5 Salads & Salad Dressings

5.1 Parts of salad with ingredients used
5.2 Types of Salads - Green, Vegetable, Cooked, main course, Fruit, Gelatin based
salad
5.3 Principles of salad making
5.4 Guidelines for making salads
5.5 Salad dressings – Types
5.6 International Classical Salads – composition and country of origin

Salads

A salad is derived from the italian word “insalata”. Insalata means a dish steeped in
salt or brine solution. Salads are made up of meat, poultry, fish, game, shellfish,
eggs, vegetables, fruit and milk products and normally serve cold. They can be
made out of single ingredients or a combination of ingredients. Salads are
generally served as an accompaniment to a dish but can be served as a course
itself, an appetizer, sweet course (fruit salad).

The salad comprises of four parts:

1. The under liner or base: these are generally greens either shredded or in large
pieces. The greens must be crisp and chilled. This can be done by storing them in
refrigerator. E.g. Lettuce leaves, cabbage leaves, watercress leaves etc. The main
purpose is to keep the plate or bowl from looking bare and to provide contrast
colour to the other parts of the salad.

2. The body or heart of the salad: this is the major component and can be made of
one ingredient or a combination of ingredients. Ingredient should be fresh. Body
constituents are the major portion of the salad. The salad gets its name from the
ingredients that are used for the body.

3. Garnish: the purpose of garnish is to give eye appeal to the salad, though it often
Prof.Rahul Desai
Page 2
 Chap 05 – Salads and Salad Dressing

adds to the flavour as well. It should not be elaborate or dominate the salad.
Garnish should harmonize with the rest of the salad ingredients and, be edible. Any
of the fruit and vegetable, cut into simple, appropriate shapes, may be used as
garnish.

4. Dressings: these make the salad more appetizing, although diet conscious people
today eat salad without dressing. Various kinds of dressing are used in the
preparation of salad depending upon the kind of salad to be made. It adds flavour,
provides food value, helps in digestion and improves palatability and appearance.
A dressing is in a liquid or semi liquid form.

Salad dressings:

A. Vinaigrette can be made by three ways:-

I. French: 3 parts oil 1 part vinegar, french mustard and seasoning.

II. English: 1 part oil 2 parts vinegar, mustard and seasoning.

III. American: equal quantities of vinegar and oil, seasoning and sugar.

B. Lemon dressing: same as vinaigrette dressing using lemon juice instead of

vinegar.

C. Acidulated cream: 3 parts cream 1 part vinegar and seasoning.

D. Mayonnaise

E. Thousand island dressing: mayonnaise, hard boiled eggs, tomato ketchup,

chopped gherkins, chopped onions, pimentos, olives and paprika powder.

F. Russian dressing: mayonnaise, chilly sauce, horseradish, minced onion.

G. Roquefort dressing: French dressing with cheese.

H. Piquant dressing: French dressing, dry mustard, chopped onion and paprika

Prof.Rahul Desai
Page 3
 Chap 05 – Salads and Salad Dressing

powder.

I. Anchovy dressing: french dressing with chopped anchovies.

J. Honey lemon dressing: honey with lemon juice.

Salads are of two types:

I. Simple salad: generally consist of a single kind of vegetable one or two

ingredients are used for garnish.

Examples:

Celery salad: chopped celery with vinaigrette.

Cabbage salad: shredded cabbage with vinaigrette.
Cucumber salad: cucumber roundels with vinaigrette.
Potato salad: dice/ roundels (parboiled) with vinaigrette or mayonnaise.
Tomato salad: sliced tomato with parley and vinaigrette.

II. Compound salad:

These are elaborate salads consisting of more than one ingredient which are sub
divided into four groups:

Vegetable based: coleslaw, andalouse, nicoise, aida.

Poultry, game, meat based: carmen, hongroise, bagration.
Fish based: parisienne, fish mayonnaise, favourite.
fruit based: creole, japonnaise, dalila, eve, waldrof.

Prof.Rahul Desai
Page 4
 Chap 05 – Salads and Salad Dressing

SALAD AND SALAD DRESSINGS

Herba Salata, the Latin equivalent of salted greens, is what the term salad is
derived from. This suggests that the earliest salads were mixtures of pickled
greens, seasoned with salt. This culinary variation evolved by the time of Imperial
Rome into mixtures of greens served with a fresh herb garnish and an oil-vinegar
dressing. The 17th and 18th Century brought more additions to the humble
culinary creation called the salad. Lettuces of various types were used as a base
with some type of meat, poultry and mixed vegetables placed on the top. It was in
the early 20th century that Escoffier carried the art of salad making to new heights.
The possibilities for salad combinations are limited only by the imagination of the
chef. They may include leaf greens, raw and cooked vegetables, fruit, meat,
legumes and rice and pasta based salads, to mention just a few.

In many food service operations, salads are the items that are given the least
attention and consideration, both in planning and preparation. Chefs often
erroneously perceive it as a simple task that needs little or no training. This attitude
results in salads of a poor quality. Certain factors need to be considered while
planning a salad. These include:

- Fresh ingredients
- Attractive plating
- Proper textures
- Eye appeal
- Well balanced flavor

The wide variety of salads makes it difficult to state exact rules for the proper
preparation of salads. However, there are some rules of thumb that must be
followed.

Prof.Rahul Desai
Page 5
 Chap 05 – Salads and Salad Dressing

- Utilize the freshest ingredients and specially those in season.

- Light leaf vegetables should be tossed in a dressing just before the service.
- Pour enough dressing to season; not drown the main ingredient.
- Use a suitable container to present the salad.
- Never overcrowd the salad plate.
- Accommodate the salad within the dish and not on or over the edge.

Today, the salad is considered to be a popular item. It is the favorite of weight

watchers and those on a diet. It is also a versatile dish and can be served as:

- An appetizer
- An entrée
- A main course
- An accompaniment to the main course
- A dessert
- On the buffet as part of the salad bar
- As a sandwich filling
- As a plate garnish

TYPES OF SALAD

There are two types of salad:

- Leaf/Simple or Green Salad

- Compound /Mixed Salad

LEAF SALAD

A simple salad is a variety of one or more greens. A mild dressing such as a light
Vinaigrette is used so the delicate taste of the greens is not masked. Various types
of greens are now available locally and would include:

LETTUCE:
- Cos
- Romaine
- Bibb

Prof.Rahul Desai
Page 6
 Chap 05 – Salads and Salad Dressing

- Iceberg
- Limestone
- Curly
- Chinese
- Lolorosso
- Butterhead
- Crisphead
- Oak Leaf
- Ruby

OTHERS:
- Escarole
- Chicory
- Endive
- Belgian endive
- Red/white cabbage
- Spinach
- Cress
- Arugula
- Radiccio

Leaf salads are usually served as an accompaniment to the main course and rarely
as any other course.

BASIC PROCEDURE FOR LEAF SALADS:

1. Wash the greens thoroughly in several changes of water.

2. Drain the greens well. Poor draining will result in watered down dressing.
3. Crisp the greens. Place them in a colander in the refrigerator.
4. Cut or tear into bite size pieces.
5. Mix the greens well. Toss gently till uniformly mixed.
6. Plate the salads. Use cold plates please! Not those just out of the dishwasher.
7. Refrigerate.
8. Add dressing just before serving along with garnish. Dressed greens wilt rapidly.

Prof.Rahul Desai
Page 7
 Chap 05 – Salads and Salad Dressing

COMPOUND SALADS

Are made up of four parts:

BASE: normally on of the above greens. It gives definition to the placement of the
salad on the plate. A green lettuce leaf is used as an under liner for the salad.
Shredded greens can also be utilized and this will give height and dimension to the
plate.

BODY: This is the main ingredient in the salad and will generally give the name to
the salad. The body must be the main ingredient and will be placed on top of the
base. The body could be made up of just on ingredient or in some cases, several.

DRESSING: is used to enhance and add to the taste and flavor of the body. It
makes the salad more palate pleasing. The dressing may be tossed with the body of
the salad, or served as an accompaniment poured over the salad at the table. The
dressing is made up of four parts:

- THE OIL: This could include a plain refined, odorless oil or a more exotic one
such as Avocado oil, Olive oil, Olive oil with herbs, Sesame seed oil, Walnut oil,
peanut oil, corn oil, almond oil & soybean oil.
- THE ACIDIC MEDIUM: Is normally vinegar, red or white. However,
Lemon/Lime juice, Yogurt (curds), Red and White Wine can also be used. The
popular vinegars include Cider Vinegar, Malt Vinegar, Wine Vinegar, Wine
Vinegar, Chili Vinegar and Rice Vinegar.
- THE SEASONING: Would include varieties of salt.
- THE FLAVOR ENHANCERS: These will include MSG, Spice Powders, Herbs,
Garlic, Proprietary Sauces, Fruit Juices & Cream.

CLASSICAL SALAD DRESSINGS:

1. FRENCH: 1 part vinegar : 2 parts oil + salt , pepper, french mustard.

2. ENGLISH: 2 parts vinegar : 1 part oil + salt, pepper, caster sugar, english
mustard.
3. AMERICAN: Equal parts of oil and vinegar + salt. Pepper, english mustard and
additional sugar.

Prof.Rahul Desai
Page 8
 Chap 05 – Salads and Salad Dressing

4. MAYONNAISE: Mayonnaise sauce thinned down with vinegar or lemon juice.

5. VINAIGRETTE: 1 part vinegar : 2 parts olive oil + salt, pepper, english/french
mustard.
6. RAVIGOTTE: Vinaigrette + chopped chervil,chives, tarragon, capers and
parsley.
7. GRIBICHE: Mayonnaise dressing + chopped gherkins, capers, cervil,tarragon,
parsley and strips of hard boiled egg white.
8. ACIDULATED CREAM: Fresh cream + fresh lemon juice and salt
9. THOUSAND ISLAND : Mayonnaise dressing + a little chili sauce and chopped
red pimento, chives and green peppers

GUIDELINES FOR ARRANGING SALADS

Perhaps even more than with most other foods, the appearance and arrangement of
a salad is essential to its quality. The colorful variety of salad ingredients gives the
creative chef an opportunity to create miniature works of art on the salad plate.

1. Keep the salad off the rim of the plate: Think of the rim as the frame of a
picture. Keep the salad within the frame. Select the right plate for the portion size,
not too large or not too small.
2. Strive for a good balance of color: Pale iceberg lettuce is pretty plain and
colorless but can be livened up by mixing in some darker greens and perhaps a few
shreds of carrot, red cabbage or other colored vegetables such as peppers. On the
other hand don’t overdo it and go over board. Three colors are usually more than
enough. Shades of green give a good effect and too many colors will look messy.
3. Height makes a salad attractive: Ingredients mounded onto a plate are more
interesting than that lying flat. Lettuce cups as a base adds height. Often, just a
little height is enough.
4. Cut the ingredients neatly: Ragged or sloppy cutting makes the whole salad look
unattractive and haphazard.
5. Make every ingredient identifiable: The pieces should be large enough for the
customer to identify each ingredient. Don’t pulverize everything. Bite size pieces
are the rule. Seasoning ingredients like onion could be chopped fine.
6. Keep it simple: A simple, natural arrangement is pleasant to view. An elaborate
design, a contrived arrangement, or a cluttered plate will defeat the purpose.
Prof.Rahul Desai
Page 9
 Chap 05 – Salads and Salad Dressing

SALAD DRESSINGS:
French Dressing
English Dressing
American Dressing
Vinaigrette Dressing
Mayonnaise Dressing
Thousand Island Dressing

CLASSICAL SALADS
ARCHIDUC
ARGENTUIL
AUGUSTIN
DEMI DEUIL
EVE
ELEANORA
FLORIDA
FRANCAISE
GAULOISE
INDIENNE
JAPONNAISE
LORETTE
LYONNAISE
MIMOSA
RACHEL..

Prof.Rahul Desai
Page 10
 Chap 05 – Salads and Salad Dressing

Prof.Rahul Desai
Page 11