SALAD AND SALALD DRESSINGS

SALAD AND SALAD DRESSING

              Herba Salata, the Latin equivalent of salted greens, is what the term salad is derived from. This suggests that the earliest salads were mixtures of pickled greens, seasoned with salt. This culinary variation evolved by the time of Imperial Rome into mixtures of greens served with a fresh herb garnish and an oil-vinegar dressing. The 17th and 18th Century brought more additions to the humble culinary creation called the salad. Lettuces of various types were used as a base with some type of meat, poultry and mixed vegetables placed on the top. It was in the early 20th century that Escoffier carried the art of salad making to new heights. The possibilities for salad combinations are limited only by the imagination of the chef. They may include leaf greens, raw and cooked vegetables, fruit, meat, legumes and rice and pasta based salads, to mention just a few.

COMPOSITION OF A SALAD

It has 4 main components

1) Base

2) Body

3) Dressing

4) Garnish

Base: The salad is built up on the base. It also helps in collecting the excessive dressing that has been used in the salad. Common Bases include iceberg cups; chiffonade of lettuce, to the more contemporary bases such as Avocado halves, pineapples, etc.which can be used to give more height and dimension to the salad.

Different types of lettuce (FOR PHOTOS N DESCRIPTION PLEASE REFER PG    OF THE WORLD ENCYCLOPEDIA OF INGREDIENTS-CHRISTINE INGRAM)

ICEBERG

RADICCHIO

LOLLOROSSO

ROMAINE/COS

BIB/BUTTERHEAD LETTUCE

ROCKET/ARUGULA/RUCOLA

FRISEE

ENDIVE/CHICORY

Body: it the most important part of the salad and the main focal point in any salad which is placed on top of the base. It will generally give the name to the salad .The body could be made up of just one ingredient or in some cases, several.

Dressing: It is a seasoned liquid or Semi liquid that is added to the body of the salad. It is used to moisten and flavour the salad. It can be served on the side or tossed with the salad. The dressing should be added towards the end or as close to service time to avoid the salad going limp.
Dressings can be classified as follows:

Oil based dressings: These are temporary emulsions consisting oil and vinegar, commonly called as vinaigrette.

Vinaigrette dressing: 3 parts of oil: 1part of vinegar

Lemon dressing: As for vinaigrette substitute vinegar with lemon juice

American dressing: 1 part of oil: 1 part of vinegar

English dressing: 1 part of oil: 2 part of vinegar

Italian dressing: 4 parts of oil: 1 part of vinegar

When kept, the oil and vinaigrette separate, with the oil rising to the surface on standing such dressing need to be whisked before application

Fresh cream based dressings: These kinds of dressings are prepared using fresh cream. Acidulated cream dressing is commonly used in salad dressings, which contain 3 parts of cream: 1 part of lime juice/vinegar, salt, pepper.

Mayonnaise based dressings: This is a permanent emulsion. One of the most popular salad dressings. Very versatile and goes well with fruit, fish and vegetable based salad.

Natural yoghurt dressings: These are very common on the menus today due to people being health conscious. Yoghurt itself is sometimes used to lighten up or modify mayonnaise based dressings. Yoghurt used in the dressings should be of a thick consistency, if it is not it should be drained using cheesecloth.

Garnish: Garnish is of prime importance in any salad. It gives the Salad a distinctive nature. It provides the salad with colour contrast and elevation. The garnish should harmonize with rest of the salad ingredients and should be edible

CLASSIFICATION OF SALADS

 

SIMPLE SALADS

These salads comprise only of one primary ingredient, which makes up the body. These ingredients are usually tossed with a dressing.

Eg: Beetroot salad: Boiled beetroot with a vinaigrette dressing

Classic tomato salad: roundels of tomatoes with a dressing and garnished.

COMPOUND SALADS

They are very elaborate in nature compound and can vary depending on the skill and the imagination of the chef. Compound salads comprise of more than one ingredient unlike simple salads.

It can be classified as:

Fish based: Nicoise salad

Fruit based: Eg Waldrof salad

Vegetable based: German Potato salad, coleslaw

Meat Based: Carmen: Chicken, Rice, Red Pimentos and Green peas in a mustard dressing

Guidelines for arranging salads:

1. Keep the salad off the rim of the plate.

Think of the rim as a picture frame and arrange the salad within the frame .select the right plate for the portion size, not too large or too small.

2. Strive for good balance of colors

Few shades of the same colour will create a beautiful effect. Too many colors look messy.

3. Height helps make salad look attractive.

Ingredients mounted on a plate are more interesting than if they are spread flat. Lettuce cups as bases add height.

4 Cut Ingredients neatly.

5 Make every ingredient identifiable:

Cut every ingredient into large enough pieces so that the customer can recognize them, bite sized pieces is the general rule.

6 .Keep it simple.

A simple and natural arrangement is pleasing.

Question asked in previous years

Explain the following: Garnish

Short notes on: Parts of a Salad, Salads

What are dressings in salads, list various types of dressing.

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Reference book: Food Production Operations-Parvinder Bali

                Professional Cooking –Wayne Gisslen