The document discusses salads, including their definition, history, composition, classifications, commonly used greens, dressings, and what makes a great salad. Salads are composed of raw or cooked vegetables, fruits, grains, meats, and dressings. They are generally served cold but some can be warm. Salads are classified as simple with one main ingredient or compound with multiple raw and cooked ingredients. Lettuce, herbs, flowers and sprouts are commonly used greens that must be properly purchased and stored. Vinaigrettes and mayonnaise are popular salad dressings. Quality ingredients, proper handling, balance of tastes, and simplicity are keys to a great salad.

1. Chef Mehernosh Dhanda
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2. 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
 What makes a great salad
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3. 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
 Generally served cold but as an exception (e.g. German potato
salad) may be served warm.
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4. 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
 John Evelyn’s book Acetaria: A Discourse on
Sallets, 1699, speaks of the importance of salads in
daily diet
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5. 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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6. 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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7. Classification of Salads
Meat based
Fish Based
Fruit based
Vegetable based
Miscellaneous
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8. 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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9. 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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10. 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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11. Commonly used Greens
Lettuces Chicory
 Boston  Belgian endive
 Iceberg  Curly endive
 Leaf  Escarole
 Romaine  Radicchio
 Baby lettuce
 Micro greens
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12. Other Salad Greens
 Arugula  Sprouts
 Dandelion  Watercress
 Mâche  Edible flowers
 Sorrel  Fresh herbs
 Spinach
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13. 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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14. 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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15. 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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16. 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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17. Matching Dressings and Salad Greens
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18. 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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19. Thank You
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