sal· ad

(N.)
A cold dish of various
raw or cooked
vegetables/fruit, usually
seasoned with oil,
vinegar, or other
dressing
 SALAD TYPES

• COMPOSED
• TOSSED
• BOUND
• CHOPPED
 SALAD INGREDIENTS
• VEGETABLES
• COMBOS
• FRUITS
• MEATS
• BEANS
• *SEASONALITY*
• SALADS CAN BE COOKED OR RAW
 SALAD GREENS
• LETTUCE • CHICORY
– ROMAINE – ESCAROLE
– ICEBERG – ENDIVE
– BOSTON – RADICCHIO
– BUTTERHEAD

•BABY LETTUCES •OTHER

MESCLUN ARUGULA
FRISEE SPINACH
WATERCRESS
 PREPARATION & PLATING
• TEARING VS. • EYE APPEAL
CUTTING • DRESSING COATED
• WASHING OR ON THE SIDE
• DRYING • BASE
• MIXING WITH • BODY
DRESSING • GARNISH
• CHILLED PLATE • DRESSING
 BASIC VINIAGRETTE
• 3 TO 1 RATIO
– (OIL TO ACID)
• PLUS SEASONINGS
• SALT
• PEPPER

• MAKING A VINIAGRETTE
 NUTRITION
• MOST LETTUCES ARE MADE
UP OF WATER…..
• THE DARKER THE PIGMENT
OF CHLOROPHYL, THE
MORE NUTRITIOUS
• EASY ON THE DRESSING! 
• OVERALL…
– LOW FAT
– LOW CALORIE
– ABUNDANCE OF VITAMINS (A,
C, IRON, FIBER)
 DRESSINGS
• TEMPORARY • PERMANENT
EMULSION EMULSION
EX: VINAIGRETTE – EX: MAYONNAISE

“COLD SAUCE”
LOW FAT OPTIONS:
YOGURT-BASED
WHAT ARE YOUR
FAVORITES?
 CLASSIC SALADS
• COBB
• CAESAR
• NICOISE
• GREEK
• CAPRESE
• ANTIPASTO
• PASTA
• POTATO
• MACARONI
• COLESLAW
STORAGE AND PURCHASING
• KEEP GREENS BETWEEN 34-38
DEGREES
• AVOID PROXIMITY TO GASES
• DRY/PAPER TOWELS/AIRTIGHT

• STORAGE VIDEO
 KEY CONCEPTS
• KEEP IN
MIND…..
– COLOR
– TEXTURE
– FLAVOR

THINK ARTISTIC….
BALANCE, HARMONY, REPETITION
 TERMS
• EMULSION-MIXTURE OF 2 LIQUIDS
THAT DO NOT COMBINE
• VINAIGRETTE
• CROUTON

• I GOT A SALAD