Salads: Definition, Classification, Service, Parts and Preparation
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Salads
Definition
A salad is a mixture of cooked or uncooked vegetables, and sometimes meat items, seasoned with a dressing.
Classification
Salads can be broadly classified in the following ways:
Simple Salads: Made from a single main ingredient.
Compound Salads: Made from two or more main ingredients.
Raw Salads: Made from uncooked ingredients like salad greens, vegetables, and fruits.
Cooked Salads: Made from cooked ingredients like meat, fish, eggs, and vegetables.
Hot or Cold: While typically served cold, some salads are served warm or hot (e.g., German potato salad).
Service of Salads
Salads are versatile and can be served as:
Appetizers: To stimulate the appetite (e.g., Russian salad, Prawn cocktail).
Accompaniments: Served alongside the main course (e.g., green salad, potato salad).
Main Course: A substantial salad that serves as the primary dish (e.g., chicken salad).
Dessert: A sweet, often fruit-based salad to end a meal (e.g., Waldorf salad, fresh fruit salad).
Parts of a Salad
A well-constructed salad consists of four key parts:
Base or Underliner:The foundation, often made of lettuce, cabbage, or spinach leaves. It provides a visual contrast and a bed for the other ingredients.
Body:The main ingredient of the salad (e.g., vegetables, meat, fruit) that gives it its identity and substance.
Dressing:A seasoned liquid or semi-liquid that enhances flavor, adds moisture, and acts as a binding agent. Common types include:
Oil-based (e.g., Vinaigrette)
Mayonnaise-based (e.g., Cocktail sauce)
Cream-based (e.g., for fruit salads)
Curd-based (e.g., for Greek salad)
Garnish:Used to improve presentation by adding color, texture, and complementary flavors. It should be simple and not dominate the salad. Common garnishes include olives, grapes, and parsley.
Preparation of Salad
Prepare, cook (if required), and chill ingredients well in advance.
Prepare garnishes and dressings ahead of time.
Keep green vegetables chilled to prevent them from becoming limp.
Marinate and mix the body with the dressing immediately before service to maintain texture.
Arrange the base on a plate, place the dressed body on top, and add the garnish.
Hold the prepared salad for chilling if it is to be served cold.