Chapter 21: Salad Dressings and Salads

A-SALAD DRESSINGS:
Salad dressings are liquids or semiliquids used to flavor salads.
Most basics salads dressings can be divided into 3 categories:
1. Oil and vinegar dressings
2. Mayonnaise-based
3. Cooked dressings

A.1- Ingredients:
➢Oils: Kinds:
1. Corn oil is widely used in dressings.
2. Cottonseed oil, soybean oil, canola oil, safflower oil are
bland, nearly tasteless oils.
3. peanut oil has a mild but distinctive flavor.
4. olive oil has a distinctive, fruity flavor and aroma and a
greenish color.
5. walnut oil has distinctive flavor and a high price, other nut
and seeds oils: hazelnut oil and grapeseed.
➢Vinegar: Kinds:
1. Cider vinegar is brown and sweet apple taste.
2. White vinegar has a neutral flavor.
 3. Wine vinegar(white or red) has a winy flavor.
4. Flavored vinegars
5. Sherry vinegar made from sherry wine
6. Balsamic vinegar is a special wine vinegar aged in wooden
barrels.
7. Other vinegars: malt vinegar, rice vinegar..
➢ Lemon juice: Fresh lemon juice may be added to vinegar in
some preparations.
➢ Egg yolk: Egg yolk is essential to the mayonnaise and other
dressings.
➢ Seasonings and Flavorings: Nearly any herb can be used in
salad dressings and it is preferred to be dry for the dressings
for simple, light extra green salads. Also we have spices. Other
ingredients can add flavors like mustard, ketchup,
Worcestershire sauce and cheeses..

A.2 Emulsions in Salad Dressings:

➢ Temporary Emulsions: Like oil and vinegar dressing is
called a temporary emulsion because the two are separated after
beaten or shaken. And the more is beaten and shaken the longer
will take time to be separated.
➢ Permanent Emulsions: Like mayonnaise is a also oil and
vinegar mixture but the two are not separated because its contain
 also egg yolk which is a strong emulsifier. More ingredients used
as emulsifiers: gums, starches, ang gelatin.

A.3 Oil-and-Vinegar Dressings:

Basic vinaigrette, the first recipe in this section, is a simple mixture
of oil, vinegar and seasonings.
The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1
part vinegar.

BASIC VINAIGRETTE
1L
Wine vinegar : 250 mL 1.Mix the vinegar, salt and
Oil: 750 mL pepper until the salt is
Salt: 15 mL dissolved.
White pepper: 5 mL 2.In a blender or mixer start
to add the oil.
3.Mix again before using.

A.3: Emulsified Dressings:

Guidelines for Making Mayonnaise:
 1. Use fairly bland ingredients if the mayonnaise is to be used as a
base for other dressings.
2. Use the freshet eggs possible for the best emulsification. For
safety, use pasteurized eggs.
3. Have all ingredients at room temperature.
4. Beat the egg yolks well in a bowl.
5. Beat in the seasonings.
6. Begin to add oil very slowly, beating constantly.
7. Gradually beat in the remaining oil alternately with the vinegar.
8. Taste and correct the seasonings.
9. If the mayonnaise breaks, it can be rescued: Beat an egg yolk or
two or some good prepared mayonnaise in a bowl, and very slowly begin
to beat in the broken mayonnaise. Continue until all the mayonnaise has
been added and re-formed.
MAYONNAISE
2L
Egg yolks: 8 1.Place all the egg yolks in the bowl of a mixer a
Vinegar: 30 ml beat.
Salt: 10 ml 2.Add 30 ml of vinegar.
Dry mustard: 10 ml 3.Mix the dry ingredients.
Cayenne: pinch 4.Turn the mixer high speed.
Salad oil: 1.7 L 5.Begin adding the oil slowly,
Vinegar: 60 ml When the mix form you can add the Oil faster.
Lemon juice: 50-60 ml 6.Pour the rest of the vinegar with a little of sec
B- SALADS:
B.1: Types of Salads:
1. Appetizer Salads: Many establishments serve salads as a first
course. Appetizer salads should stimulate appetite. The portion should
not be large.
2. Accompaniment Salads: must be balance and harmonize with rest
of the meal, like any other side dish. Side-dish salads should be light and
flavorful, not to rich like vegetable salads.
3. Main-course Salads: Should be large enough to serve as a full meal
and should contain a substantial portion of protein.(meat, poultry..)
4. Separate-Course Salads: It is served usually in some restaurants
after the main course :a refreshing, light salad. It should be very light and
in no way filling.
5. Dessert Salads: are usually sweet and may contain items such as
fruits, sweetened gelatin, nuts, and cream.

B.2: Ingredients:
• Salad greens: Iceberg lettuce, romaine lettuce, bostan lettuce, bibb
lettuce, escarole, Belgian endive, spinach, sprouts, arugula…
• Vegetable, Raw: Avocado, bean sprouts, broccoli, carrots, celery,
cucumbers, mushroom, onions, peppers, radishes, tomatoes..
 • Vegetable, Cooked, Pickled, and Canned: olives, leeks, beans,
cauliflower, peas, corn, cucumber pickles..
• Starches: dried beans, potatoes, bread, grains, macaroni products
• Fruits, Fresh , Cooked, Canned, or Frozen: Apples, bananas,
dates, kiwi, papayas, oranges, pears, raisins, figs, melons..
• Protein Foods: Meats, poultry, fish and shellfish, salami, prosciutto,
bacon, eggs, cheeses
• Miscellaneous: Gelatin, nuts

C- Arrangement and Presentation:

C.1. The Structure of a Salad:
• Base or Underliner: Some salads presented without an
underliner. In some salads it may be more attractive and
appetizing when served on a bed of leaves greens.
• Body: This is the main part of the salads.
• Garnish: It is an edible decorative item added to the salad and
sometimes add flavor to the salad.
• Dressing: It is a seasoned liquid or semiliquid added to the
body of the salad for flavor, tartness, spiciness, and moistness
GUIDELINES FOR ARRANGING SALADS:
1. Keep the salad off the rim of the plate.
 2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

Some recipes:
Caesar salad
8 portion
Romain leaves: 1 kg 1. wash the romain leaves
White bread: 125 g 2. Cut the bread small cubes
Olive oil : 35 ml 3. Add oil(35ml) in pan and add
the bread, until it’s crisp and
Garlic cloves: 2
golden.
Anchovy fillets: 6 4.remove the croutons from the
Olive oil : 250 ml pan and hold for service.
Eggs : 2 5.Mash the garlic and anchovies
Lemon juice: 75 ml to a paste in a bowl.
Parmesan : 30g 6. Beat in about half of the olive
Salt to taste oil.
7. add the greens and toss with
the oil mixture.
8. Break the egg over the bowl
and drop it in. Toss the lettuce
well.
 9.add the lemon juice, the rest of
the oil, the parmesan cheese, and
salt and mix.
10. Add the crouton .

Nicoise
-Tuna • We will cooked for 10 to 15 min :
-green beans tuna • Boil the green beans in salted
-tomatoes water after we put the beans in ice
-vinaigrette: vinegar(cup), 1 garlic, oil water for one hour
(cup), • Put the tomatoes in a boiled water
-salt(to taste), just for few second , after in the ice
-pinch of white pepper bath with the beans and we remove
-radish and pull the skin
-celery • Do the vinaigrette: vinaigre ,
-cucumber garlic(we cut it in half, mince it and
-red pepper chopped it ,finally add salt),whisk it
-potatoes and add the oil, pinch of white pepper
-boiled eggs • Cut some of the green bean for a
-olives nicer look(optional)
-lettuce • Cut the radish in thin slides
-basil leaves • Cut the celery in thin slides
• Cut the cucumber: first cut it in half ,
remove the seeds and we slice it so
thin
• Cut the top and the bottom of the
red pepper after we remove the seeds
, finally cut it julienne • Cut the baked
potatoes in slices (1 cm)
• Cut the boiled eggs in slices
• Cut the tomatoes in slices
• Put some of the vinaigrette in a bowl
and add the potatoes