Salads and Garnishes

 A generation or two ago, most Americans never ate raw vegetables.
 Salads of all varieties now appear at many tables.
 Salads have become a meal in themselves.

What are the Four Parts of a Salad?
What are their Purposes?
1.
Base or Underliner
*Purpose- Leafy greens that are the foundation of the salad
2.
Body
*Purpose- Main ingredient of the salad
3.
Garnish
*Purpose- Adds Color and appeal to the salad
4.
Dressing
*Purpose- Enhances flavor and add tartness and moistness

What are the Five Types of Salads and an example of each?
1.
Appetizer Salad
Example- Shrimp Cocktail
2.
Accompaniment Salad
Example- Coleslaw, macaroni salad
3.
Main-course Salad
ExampleChef’s Salad, seafood salad with accompaniments
4.
Separate-Course Salad
Example- Bibb lettuce lightly dressed with raspberry vinaigrette
5.
Dessert Salad
Example- Gelatin Salad with fruit, marshmallows, nuts, and whipped cream.

What Are Some of Your
Favorite Dips and
Condiments?

 Nearly any herb or spice can be used in a dressing.
 Dried herbs and spices need time to release flavors.
 Prepare most dressing 2 to 3 hours before serving.

 Fresh herbs (parsley, chives) chopped
 Slices of almonds, toasted
 Grated cheese
 Sieved egg yolks
 Chopped or diced egg whites
 Croutons
 Grated parmesan cheese
 Crumbled bacon
 Paprika
 Sour Cream or Whipped cream
 Can you think of any others?

Some Raw Vegetables or
Fruits that are Suitable for a
Sandwich Garnish (with Dip)
-Oranges -Celery -Radishes
-Melon
-Carrots
-Cauliflower -Zucchini
-Broccoli -(and other
Crudites)

 Should be appropriate to food item.
 Flavor and texture should complement, not overpower, flavor of the main food item.
 Keep it Simple!