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HAPTER 21 SALAD DRESSINGS AND SALADS
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ALAD D RESSINGS Most of the basic salad dressings used today can be
divided into three categories: Oil and vinegar dressings Most
unthickened dressings. Mayonnaise-based dressings Most thickened
dressings. Cooked dressings Similar in appearance to mayonnaise
dressings, but more tart, and with little or no oil content. K EY P
OINTS
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ALAD D RESSINGS A salad dressings quality depends directly on the
quality of the ingredients. Most salad dressings are made primarily
of an oil and an acid, with other ingredients added to modify the
flavor or texture. I NGREDIENTS
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ALAD D RESSINGS Oils Corn oil Cottonseed oil Soybean oil Canola oil
Safflower oil Vegetable or salad oil Peanut oil Walnut oil Olive
oil INGREDIENTS (CONTD)
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ALAD D RESSINGS Oils: Quality Factors All-purpose oils for
dressings should have a mild, sweet flavor. Even a hint of
rancidity can ruin an entire batch of dressing. Strongly flavored
oils can make excellent salad dressings but are not appropriate
with every food. Winterized oil should be used with dressings that
are to be refrigerated. These oils have been treated so they remain
a clear liquid when chilled. INGREDIENTS (CONTD)
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ALAD D RESSINGS Vinegars Cider vinegar White or distilled vinegar
Wine vinegar Flavored vinegars Sherry vinegar Balsamic vinegar
INGREDIENTS (CONTD)
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ALAD D RESSINGS Vinegars: Quality Factors Should have a good,
clean, sharp flavor for their type. Strength of acidity determines
the tartness of the vinegar and of the dressing made from it. Most
salad vinegars have approximately 5 percent acidity. Some range as
high as 7 or 8 percent. Vinegar that is too strong should be
diluted with a little water before it is measured for a recipe.
INGREDIENTS (CONTD)
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ALAD D RESSINGS Lemon Juice Fresh lemon juice may be used in place
of or in addition to vinegar. Egg Yolk Egg yolk is an essential
ingredient in mayonnaise and other emulsified dressings. Seasonings
and Flavorings Nearly any herb or spice can be used in salad
dressings. Dried herbs and spices need extra time to release their
flavors if they are not heated in the product. INGREDIENTS
(CONTD)
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ALAD D RESSINGS Emulsions in Salad Dressings A uniform mixture of
two unmixable liquids is called an emulsion. One liquid is said to
be in suspension in the other. O IL - AND -V INEGAR D RESSINGS
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ALAD D RESSINGS Temporary Emulsions A simple oil-and-vinegar
dressing is called a temporary emulsion. The two liquids always
separate after being shaken or beaten together. The vinegar is
broken into tiny droplets. These droplets are mixed evenly, or
suspended, throughout the oil. The harder the mixture is beaten or
shaken, the longer it takes for it to separate. OIL-AND-VINEGAR
DRESSINGS (CONTD)
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ALAD D RESSINGS Preparation of Mayonnaise Mayonnaise is also a
mixture of oil and vinegar; the two liquids do not separate. This
is because the formula also contains egg yolk, which is a strong
emulsifier. The egg yolk forms a layer around each of the tiny
droplets and holds them in suspension. EMULSIFIED DRESSINGS
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ALAD D RESSINGS Basic vinaigrette is a simple mixture of oil,
vinegar, and seasonings. Usually the base for other dressings. The
ratio of oil to vinegar in a basic vinaigrette is: 3 parts oil to 1
part vinegar Some chefs prefer a 2:1 ratio Others prefer a 4:1 or
even 5:1 ratio. Less oil makes the dressing more tart, while more
oil makes it taste milder and oilier. To make a good emulsion, mix
some mustard with the vinegar. EMULSIFIED DRESSINGS (CONTD)
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ALAD D RESSINGS Mayonnaise is the most important emulsified
dressing. Often, it serves as the base for a wide variety of other
dressings. Homemade mayonnaise is not as stable as the commercial
product. By carefully selecting your ingredients you can make a
superior-tasting product. EMULSIFIED DRESSINGS (CONTD)
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ALAD D RESSINGS Slowly pour in the oil in a thin stream, whipping
constantly. The finished mayonnaise should be thick enough to hold
its shape. Whip the egg yolks until light. Whip in the first
quantity of vinegar and seasonings. EMULSIFIED DRESSINGS
(CONTD)
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ALAD D RESSINGS Cooked dressings: Made with little or no oil and
with a starch thickener. Similar in appearance to mayonnaise, but
with a more tart, strong flavor. Sour creambased dressings. Fruit
juicebased dressings. Yogurt dressings (for fruit salads).
Low-calorie dressings. OTHER DRESSINGS
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ALAD D RESSINGS Dressings should: Have well-balanced flavors. Have
a pleasant tartness. Harmonize with and complement the salad with
which they are served. STANDARDS OF QUALITY
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ALADS Appetizer Salads A salad served as a first course. It should
stimulate the appetite by taste and visual appeal. Appetizer salads
should: Have fresh, crisp ingredients. Have a tangy, flavorful
dressing. Have an attractive, appetizing appearance. Not be so
large as to be filling. Be substantial enough to serve as a
complete course in themselves. TYPES OF SALADS
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ALADS Accompaniment Salads A salad served with the main course:
Must balance and harmonize with the rest of the meal. Should be
light and flavorful, not too rich. TYPES OF SALADS (CONTD)
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ALADS Main-Course Salads A salad served as a main course should: Be
large enough to serve as a full meal. Contain a substantial portion
of protein. Offer a variety of vegetables, greens, and/or fruits.
Main-course salads should offer enough variety on the plate to form
a balanced meal. Both nutritionally and in flavors and textures.
TYPES OF SALADS (CONTD)
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ALADS Separate-Course Salads A salad served after the main course:
The purpose is to cleanse the palate after a rich dinner and to
refresh the appetite. Must be very light and in no way filling. The
practice deserves to be more widespread. A diner who may be
satiated after a heavy meal is often refreshed and ready for
dessert after a light, piquant salad. TYPES OF SALADS (CONTD)
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ALADS Dessert Salads Are usually sweet. May contain items such as
fruits, sweetened gelatin, nuts, and cream. They are often too
sweet to be served as appetizers or accompaniments and are best
served as dessert or as part of a buffet or party menu. TYPES OF
SALADS (CONTD)
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ALADS INGREDIENTS IcebergRomaineBibb or limestoneBoston
Loose-leafEscarole or broad-leaf endive Chicory or curly endive
Frise Salad Greens
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ALADS INGREDIENTS (CONTD) Belgian endive or witloof chicory Chinese
cabbage WatercressSpinach Arugula or rocket MesclunLola rossaRed
oak Salad Greens
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ALADS Alfalfa sproutsMicro greensMizunaTatsoi
McheRadicchioTrevisoDandelion greens Salad Greens INGREDIENTS
(CONTD)
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ALADS Vegetables, Raw AvocadoCarrot Red cabbage
CauliflowerCeleryCeleriac (celery root) Cucumbers Green cabbage
INGREDIENTS (CONTD)
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ALADS Artichokes Scallions Mushrooms Peppers RadishesTomatoes
Kohlrabi Vegetables, Raw INGREDIENTS (CONTD)
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ALADS Artichoke hearts Asparagus Beans (all kinds) Beets Carrots
Cauliflower Corn Cucumber pickles Hearts of palm Leeks Olives Peas
Peppers, roasted and pickled Pimientos Potatoes Water Chestnuts
Vegetables: Cooked, Pickled, and Canned INGREDIENTS (CONTD)
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ALADS Starches Dried beans, cooked or canned Macaroni products
Bread (croutons) Potatoes Grains Miscellaneous Gelatin, plain or
flavored Nuts INGREDIENTS (CONTD)
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ALADS Fish and Shellfish Tuna Crab Shrimp Lobster Salmon Any fresh
cooked fish Meats Beef Ham Bacon Poultry Turkey Chicken Dairy
Hard-cooked eggs Cottage cheese Cheese, aged or cured types Protein
Foods INGREDIENTS (CONTD)
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ALADS Granny Smith apple Golden Delicious apple Round Gala apple
Rome apple Macintosh apples Red Delicious apples ApricotsBananas
Fresh Fruits INGREDIENTS (CONTD)
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ALADS BlackberriesBlueberriesWhite CurrantsCranberries
RaspberriesStrawberriesCherriesCoconut Fresh Fruits INGREDIENTS
(CONTD)
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ALADS FigsGrapefruitGuavaGrapes KiwiKumquatsLemonsLimes Fresh
Fruits INGREDIENTS (CONTD)
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ALADS LitchisMangoesHoneydewCantaloupe Canary Melon
WatermelonCrenshaw Melon Piel de sapo Melon Fresh Fruits
INGREDIENTS (CONTD)
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ALADS NectarinesOrangesBlood OrangesTangerines PapayaPassion
FruitPeachesBartlett Pears Fresh Fruits INGREDIENTS (CONTD)
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ALADS Bosc PearsButter French Pear Comice PearForelle Pear Seckel
PearStarcrimson Pear Taylor Gold Pear Hachiya Persimmons Fresh
Fruits INGREDIENTS (CONTD)
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ALADS PineapplePrune PlumsRed Plums Santa Rosa Plums
PomegranatesPrickly Pears Black Freestone Plums Fresh Fruits
INGREDIENTS (CONTD)
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ALADS Quinces RhubarbCarambola Fresh Fruits INGREDIENTS
(CONTD)
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ALADS A plated salad may have as many as four parts: Base Body
Garnish Dressing All salads have body, and most have dressing. Base
and garnish are parts of only some salads. ARRANGEMENT AND
PRESENTATION
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ALADS Arranging the Salad The appearance and arrangement of a salad
are essential to its quality. The principles of composition,
balance, and symmetry are skills you must develop an eye for. By
experience and by studying good examples. ARRANGEMENT AND
PRESENTATION (CONTD)
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ALADS Green Salads Salad greens must be: Fresh Clean Crisp Cold
Well-drained Good greens depend on proper preparation. Moisture and
air are necessary to keep greens crisp. R ECIPES AND T
ECHNIQUES
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ALADS Green Salads (contd) Browning or rusting occurs when cut
greens are held too long. This can be partially avoided by rinsing
them in a mild antioxidant and by using stainless-steel knives.
Plan purchasing and production so you dont need to hold them too
long. RECIPES AND TECHNIQUES (CONTD)
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ALADS Vegetable salads are salads whose main ingredients are
vegetables other than lettuce or other leafy greens. Starchy items
such as grains, pastas, and dried legumes can also form the body of
a salad. Depending on the proportion of vegetables and starch item,
it is not always possible to classify the salad as a vegetable or
starch salad. V EGETABLE, G RAIN, L EGUME, AND P ASTA S ALADS
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ALADS Bound salads are mixtures of foods held together, or bound,
with a dressing. Usually a thick dressing such as mayonnaise. Used
most often for traditional mixtures of cooked protein, starch, and
vegetable items with mayonnaise, such as: Chicken salad Tuna salad
Egg salad Potato salad BOUND SALADS
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ALADS Fruit salads have fruits as their main ingredients. They are
popular as appetizer salads, as dessert salads, and as part of
combination luncheon plates. F RUIT S ALADS
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ALADS Composed salads are salads made by arranging two or more
elements attractively on a plate. They are called composed because
the components are arranged on the plate rather than being mixed
together. Composed salads are usually served as main courses or
first courses. COMPOSED SALADS
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ALADS Most gelatin products today are made with sweetened prepared
mixes whose high sugar content and heavy reliance on artificial
color and flavor make their appropriateness as salads somewhat
questionable. You should know how to prepare salads using
unflavored gelatin, relying on fruit juices and other ingredients
for flavor. GELATIN SALADS
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ALADS For successful salad bar service, it is important to keep
several points in mind: Keep the salad bar attractive and well
stocked from the beginning until the end of service. Keep the
components simple but attractive. Select a variety of condiments to
appeal to a variety of tastes. SALAD BARS AND BUFFET SERVICE
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ALADS SALAD BARS AND BUFFET SERVICE (CONTD) Suggested arrangement
of a salad bar: Key: (1) plates; (2) large bowl of salad greens;
(3) condiments; (4) dressings; (5) crackers, breads, etc.
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ECIPE P RONUNCIATIONS Piquante Dressing Chiffonade Dressing
Chantilly Dressing Aoli Mushrooms la Grecque Panzanella Quinoa
Salad with Bell Peppers Broccoli, Prosciutto, and Sunflower Salad
Tabbouleh Macdoine of Vegetables Mayonnaise Rohkostsalatteller
Salade Nioise
