Chapter 16 Salads and Dressings 255
delicate greens, to wilt. For this reason, salads
served at banquets are typically presented
with the dressing on the side.
Composed or Plated
Salads
When salad ingredients are assembled in
a particular arrangement, the finished salad
is called a composed salad. Also known
as plated salads, they are often made up of
more than simply greens. These salads are
popular as main courses, especially at lunch.
Whatever the ingredients, composed salads
usually include the following four parts:
1. Base. Usually lettuce leaves or a bed of
cut greens is used as the backdrop for the
other ingredients.
2. Body. The main ingredient of the salad
might be greens, a marinated or bound
salad, meat, fi sh, or poultry.
3. Dressing. Any dressing that is compatible
with the other ingredients may be used
to add moisture and fl avor to the salad.
4. Garnish. Many different elements can
be used to add color and texture to the
fi nished presentation.
Bound and Marinated
Salads
An almost endless list of cooked foods can
be turned into salads. Salads provide a way
for a creative chef to use up leftovers. These
salads can be made of any complementary
combination of vegetables, meats, poultry,
seafood, cheese, potatoes, pasta, or grains.
When cooked items are mixed with
mayonnaise, it is referred to as a bound
salad. The thick, binding consistency of a