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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
 Principles of Salad Making
 How to Care Salad Greens
 Storage

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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
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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

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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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SALAD GREENS
Lettuce is the most popular salad plant
grown in the Nation!!!!

 Four types are generally sold:

 Iceberg
 Butterhead
 Romaine
 Leaf
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 SALAD GREENS
 Iceberg - lettuce is by far the major
type. Heads are large, round and
solid, with outer leaves medium-
green. Inner leaves are a lighter
green.

 Butterhead - lettuce, including the

Big Boston and Bibb varieties is a
smaller head than Iceberg. It is
slightly flat on top and has a soft,
tender, pale inner leaves that feel oily
or buttery.

 Romaine - lettuce plants are tall and

cylindrical with crisp, folded, dark-
green leaves. It is famous for it use in
Caesar Salad.

 Leaf - lettuce has broad, tender

succulent, fairly smooth leaves that
vary in color depending on variety.

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Other greens used in salad-making:
 Endive - narrower, crinkly leaves
with notched edges.

 Chinese cabbage - is an
elongated plant resembling celery.
Some of the varieties develop a
firm stalk, while others have an
open, leafy form.

 Watercress - is a small, round-

leaved plant that grows naturally
along the banks of a freshwater
streams or ponds. It spicy flavor
make it a favorite for use as a
garnish or in mixed green salads.

 Spinach - is often used in salad

raw.
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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

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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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 Principles of Salad Making
1. Place on a chilled plate
or dish at least 5 hours
before serving.
2. Prepare salad dressing 2
to 3 hours and chill.
3. Make just before eating.
4. Choose fresh and good
quality produce.
5. Salads should look neat,
but not labored over.
6. Handle greens as little
as possible.
7. Avoid too much
dressing.
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Principles of Salad Making
8. Do not put the dressing
on or salt salad until just
before serving.
9. Break or tear into bite-
size pieces.
10. Use no more than 3 -4
ingredients.
11. Ingredients should be
well-drained.
12. Combine crisp with soft
ingredients for contrast
in texture.
13. Toss with a fork to give
the tossed rather than
smashed appearance.
14. Serve immediately.

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 How to Care for Salad Greens
 Crisp up greens by placing in ice
water for a few hours before
serving.
 Drain thoroughly before serving.
 Greens may be broken or
shredded according to the
purpose.
 Do not over handle or greens
become bruised and wilted.
 Store in a plastic. Do not wash
until your ready to use it as the
greens might rust.
 Never freeze.
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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 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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