Salad Dressing basics

• Salad dressings are liquids or semi-liquids used to flavor salads
• Salad dressings should complement but not mask the flavor of the main salad ingredients
• Most salad dressings are emulsions, a uniform mixture of unmixable substances like fat and water

Salad Dressing Categories

• Salad dressings are divided into vinaigrettes, mayonnaise-based dressings, and emulsified vinaigrette dressings
• Vinaigrette is a mixture of oil, acid, and seasonings, usually 3 parts oil to 1 part acid, but adjustable to preference
• Vinaigrettes are thin, runny, and temporary emulsions, separating after mixing
• French Dressing is a basic vinaigrette with wine vinegar, vegetable oil, salt, and pepper
• Mayonnaise-Based Dressing uses mayonnaise as a base, with the protein lecithin in egg yolks acting as an emulsifier
• Mayonnaise is thick but pourable, allowing for added seasonings to create other dressings
• Emulsified-Vinaigrette Dressing is a standard vinaigrette made into a permanent emulsion using whole eggs
• Emulsified vinaigrette is thinner and lighter than mayonnaise-based but thicker than vinaigrettes (Caesar)

Salad Dressing Ingredients

• The flavor of salad dressings cannot be improved through cooking
• Salad dressings rely on the quality of the ingredients
• All-purpose oils like corn and vegetable oil are used for their neutral flavor
• Strong flavored oils like olive, peanut, and walnut oils aren't suitable for every food
• Vinegar's tartness depends on its acidity, each having distinct flavor
• White vinegar is neutral; wine vinegar is preferred in salad dressings
• Lemon juice can be an addition to or replacement for vinegar
• Egg yolks are used as emulsifiers for mayonnaise-based dressings, using fresh, pasteurized eggs
• Seasonings and flavorings such as herbs and spices add flavor, preferably fresh or added in advanced

Standards of Quality for Salad Dressings

• Vinaigrettes must be emulsified when used and properly balanced in oil and vinegar
• Mayonnaise-Based Dressings should be pourable and have the right acidity to balance richness
• The additional flavors should be pleasing and well-balanced

Salads

• A salad is a single food or a mix of different food items accompanied or bound by a dressing
• Salads contain lettuce and various ingredients like meat, grains, fruits, vegetables, pasta, nuts, and cheese
• Salads can be served as an appetizer, a main course, a side dish, or even dessert

Salad Categories

• Green Salads use leafy vegetables, usually lettuce
• Tossed Salad – greens, garnishes, and dressings are tossed in a large bowl to combine before service
• Composed Salad – each ingredient is attractively arranged on a plate
• Bound Salads consist of cooked meats, poultry, seafood, pasta, or potatoes bound together with a dressing
• Vegetable Salads consist of cooked or raw vegetables, can dressed with mayonnaise or marinated in vinaigrette
• Fruit Salads are made with fresh fruits and served with a drizzle of lemon juice to prevent them from turning brown
• Gelatin Salads are bonded or molded with gelatin, savory or sweet

Salad Arrangement and Presentation

• A plated salad may have a base, body, dressing, and garnishes
• The salad's base is the first layer, usually lettuce
• The body is the predominant ingredient or main part of a salad
• The dressing binds the salad and adds flavor and moistness
• Garnishes are edible decorative items added to salad for aesthetics (croutons, cheese, shredded vegetables)

Arranging Salads

• Use high-quality ingredients
• Wash vegetables thoroughly to remove dirt, insects, and chemicals using cold water
• Drain greens well using a colander or salad spinner
• Keep the greens crisp by refrigerating them covered with a damp towel on a perforated container
• Cut or tear ingredients into bite-sized pieces
• Mix ingredients carefully, and add dressing a little at a time
• Use cold plates when plating salads
• Garnish the plate before serving
• Add dressing immediately before serving, or serve it on the side
• Keep the salad off the rim of the plate. Select an appropriate shape and size for the plate to be used
• Strive for a good balance of colors.
• Height makes a salad attractive.
• Cut ingredients neatly
• Make every ingredient identifiable
• Keep it simple