1. SALAD
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2. What is Salad
Salad is a mixture of fresh and crunchy foods. Also, cold preparations made from raw, cooked or blanched vegetables, singly or in
combination, and can include other items such as fresh herbs, fruits, nuts and cooked eggs, pasta, rice, fish, meat and poultry.
Salads in different countries are known by different name. Some of the common name’s it is pronounced are:
Nederland: Salade, Sla, Mengsel
French: Salade
German: Salat
Italian: Insalata
Portuguese: Salada
Spanish: Ensalada
Swedish: Sallad, Grönsallad
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3. TYPES OF SALAD
1. SIMPLE SALAD:
Simple salad is a salad that include a single ingredient and the name is
given after it such as chicory (wild chicory with mustard dressing), celery
(chopped celery with vinaigrette dressing), cabbage ( juliennes of cabbage
with vinaigrette or mustard dressing), cucumber (roundels of cucumber
with vinaigrette dressing), lettuce (lettuce/salad leaves with vinaigrette
dressing).
2. COMPOUND SALAD:
They are more elaborate salad and consist of more than one ingredient.
They are divided into four groups:
Fish based: Parisienne, belle de nuit, hollandaise etc.
Vegetable based: Tossed salad, cole slaw, Aida etc.
Poulty, game or meat base: Carmen, hongroise, chatelaine etc.
Fruit based: eve, dalila, waldorf, etc.
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4. TYPES OF SALAD
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SIMPLE OR PLAIN SALAD
These salads can be further subdivided in green salad or salad in season, which is served raw or
cooked. Such salads normally use only a single kind of vegetable as a base and only one or two
ingredients in small quantity as decoration or garnish.
Some examples of such salads with appropriate dressing are:

5. PARTS OF SALAD
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6. PARTS OF SALAD
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➢ BASE: The underline is usually leafy vegetables such as lettuce/salad leave of different kind such as
romaine or cos, watercress, cabbage etc. The tossed salad do not have an underline, they are
served in bowl.
➢ BODY: This is the most important part of salad. The salad is known by the ingredients used for the
body. This part gets the most attention and its appearance is to enhance by the decoration.
➢ GARNISH: The main purpose of garnish is to add an eye appeal to the product but in some cases, it
improves the taste and form. It may be a part of the body or it can be an additional item that will
blend and complement. If the garnish is simple, it will attract and distract.
➢ DRESSING: A dressing is usually served with all types of salads, it adds flavor, provide food value,
helps in digestion, and improves palatability and appearance. Dressing is a liquid or semi liquid
mixture of oil and/or vinegar, seasoning or eggs or cream etc.

7. DRESSINGS
The basic dressing are:
1. Mayonnaise: it is also known as a basic cold mother sauce and has numerous derivatives.
It is used for cold dishes, the coating of fish, meat, eggs etc.
2. Lemon dressing: it is same as vinaigrette using lemon juice instead of vinegar.
3. Acidulated cream: 3 parts thin cream and 1 part vinegar or lemon juice, salt and pepper.
4. Vinaigrette: it is of three types:
French, English and American. The ratio of ingredients varies in all three dressings.
• French dressing: 3 parts of oil and 1 part of vinegar and French mustard and seasoning.
• English dressing: 1 part of oil and 2 part of vinegar and mustard powder and seasoning
• American dressing: equal quantity of oil and vinegar, seasoning and sugar.
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8. SOME COMMONLY USED DRESSINGS ARE:
• Sauce Louis - Mayonnaise and heavy cream combined with chopped green pepper and
green onion seasoned with chilli sauce and Worcestershire sauce and lemon juice.
• Blue cheese dressing - Creamy a dressing containing crumbled blue cheese.
• Roquefort dressing - Vinaigrette containing crumbled Roquefort or blue cheese.
• French dressing- Three parts Oil and one part vinegar with mustard and garlic.
• English dressing- one part of oil and two-part vinegar, English mustard and seasoning.
• American vinaigrette- equal quantities of vinegar and oil, mustard and seasoning.
• Lorenzo dressing - Vinaigrette with chilli sauce and chopped watercress.
• Anchovy dressing - Vinaigrette and mashed anchovies.
• Italian dressing - Vinaigrette with garlic and herbs: oregano and basil and dill.
• Half-and-half dressing - Half mayonnaise and half vinaigrette seasoned with minced
garlic and mashed anchovies and grated Parmesan cheese; especially good for
combination salads.
• Mayonnaise - Egg yolks and oil and vinegar.
• Russian dressing - Mayonnaise with horseradish grated onion and chilli sauce or catsup;
sometimes with caviar added.
• Salad cream – A Creamy salad dressing resembling mayonnaise.
• Thousand Island dressing - Mayonnaise with chilli sauce or tomato ketchup and minced
olives and peppers and hard-cooked egg.
• Acidulated cream: Three-part of thin cream to one part of lemon juice, salt and pepper.
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9. SERVICE OF SALAD
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A SALAD CAN BE SERVED IN VARIOUS DIFFERENT COURSES, SUCH AS:
1. SALAD COURSE: In a very formal meal experience, salads are sometime served after a main course. Such
salads are light and refreshing in nature and provide a change from the heavy main course. Well-
dressed salad greens and savoury vegetables are a popular choice.
2. MAIN COURSE: It is also substantial enough as a main dish. One of the body building foods such as meat,
fish, egg or cheese forms the base. The volume and richness of these salads are adequate to
satisfy a normal appetite.
3. ACCOMPANIMENTS: The salad is also served as accompaniment with the main course.

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SOURCE
IHM notes
E-source
Theory of cookery
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