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16
Salads and Dressings Salads and Dressings
Culinary
Terminology
simple salad, p. 254
composed salad, p. 255
bound salad, p. 255
marinated salad, p. 256
mesclun, p. 259
vinaigrette, p. 263
emulsion, p. 264
mayonnaise, p. 264
Objectives
After studying this chapter, you will be able to
❧ recognize the different purposes salads
serve on a menu.
❧ classify the different types of salads.
❧ recognize common salad greens.
❧ explain various factors involved when
buying lettuce.
❧ execute the preparation of salad greens.
❧ compare and contrast the three salad
dressings—simple vinaigrette, mayon-
naise, and emulsified dressing.
❧ recall standard procedures that will
ensure both sanitation and quality in
salad preparation.
In a professional kitchen, salads and
dressings represent a large part of the work
assigned to the garde manger or cold station.
This area may also be called the pantry.
Salads take a starring role in the trend toward
lighter eating. No longer just an appetizer,
many salads can be served as main courses
and sides. With a nearly limitless list of ingre-
dients and dressings, salad possibilities can
go as far as imagination and good taste will
carry them.
Salads on the Menu
Salads are a popular part of the
American diet and can serve a number of
purposes.
Appetizer Salads
The traditional purpose salads have
served on the menu is as an appetizer before
the main course of a meal. Salads are light
and refreshing and therefore a good lead-in
for the more substantial foods that follow.
The quick preparation of salads also makes
them an easy way to keep diners satisfied
while their main courses are being prepared.
Main Course Salads
Salads have gained an even more impor-
tant purpose on the menu with the rising
popularity of main course salads. Green
salads paired with portions of cooked chicken,
seafood, or meat are a great way for chefs to
create lighter entrées. One common example
of a main course salad is a Caesar salad