Sensational Salads
Salads are versatile mixtures of one or more ingredients (base and garnish) with a dressing. The ingredients that can be used for a salad are limitless- and may include items such as veggies (green leafy and others), pasta, meat, eggs, cheese, nuts, grains, fruits, jellies etc.
When planning salad creations, consider the following details
1. Green Salads
2. Pasta, Grain, Legume and Vegetable Salads
3. Fruit Salads
4. Jellied Salads
5. Composed Salads
1. Green Salads
Most of us are familiar with crisp leafy greens including lettuce, herbs, spinach etc. Many of these greens have unique tastes that will provide a specific flavour profile to the salad or plate (refer to the chart).
When planning salad creations, consider the following details
- Use the freshest ingredients- vegetables should be crisp and free of blemishes.
- Combine colors, flavours and textures that work well together.
- When using a salad as an accompaniment or as part of a larger meal, select ingredients that will compliment the other dishes being served.
1. Green Salads
2. Pasta, Grain, Legume and Vegetable Salads
3. Fruit Salads
4. Jellied Salads
5. Composed Salads
1. Green Salads
Most of us are familiar with crisp leafy greens including lettuce, herbs, spinach etc. Many of these greens have unique tastes that will provide a specific flavour profile to the salad or plate (refer to the chart).
Green Salad- Tips and Tricks
Lettuce is highly perishable and should be used quickly. Select greens that are free of rust and bruising and that remain crisp, not wilted or slimy.
Store refrigerated in temperatures between 2-4’C (34-38’F).
Remember to wash all greens well and pat/spin dry before using.
Lettuce is highly perishable and should be used quickly. Select greens that are free of rust and bruising and that remain crisp, not wilted or slimy.
Store refrigerated in temperatures between 2-4’C (34-38’F).
Remember to wash all greens well and pat/spin dry before using.
2. Pasta, Mixed Vegetable, Legume and Grain Salads
These types of salads do not include leafy greens and can be prepared using a mixture of raw or cooked chilled vegetables, beans, grains or pasta. Often times, proteins such as cheese, meat or egg are added. Bound Salads are salads that are held together by a dressing (such as mayonnaise). Many protein-based bound salads are used also as sandwich fillings (chicken salad, tuna salad, egg salad).
Pasta, Mixed Vegetable, Legume and Grain Salad Tips and Tricks
3. Fruit Salads
Fruit Salads can be used at various stages of a meal. They can be used as appetizers, accompaniments to an entrée, as palate cleansers between courses or as dessert.
Fruit Salad Tips and Tricks
4. Composed Salads
Composed salads are those where the ingredients are strategically placed on the plate, in order to create a specific “look”. They are usually served as appetizers or main courses due to their size. Composed salads may involve several components including bound salads, sliced meats and cheeses, and elaborately carved vegetable garnishes.
Composed Salad Tips and Tricks
5. Jellied Salads
Jellied salads can be appreciated for their visual appeal as they allow foods to be suspended in a transparent substance. Considered essential in classical cuisine, jellied creations were once made using natural gelatine extracted from animal bones during the preparation of meat and fish stock. Today, commercial gelatine products are used and can be purchased unflavoured in powder and sheet form. They can then be set using fruit juices, stock or other flavourful liquids. In many cafeterias and institutional settings, highly sweetened prepared gelatines are used.
Jellied Salad Tips and Tricks
These types of salads do not include leafy greens and can be prepared using a mixture of raw or cooked chilled vegetables, beans, grains or pasta. Often times, proteins such as cheese, meat or egg are added. Bound Salads are salads that are held together by a dressing (such as mayonnaise). Many protein-based bound salads are used also as sandwich fillings (chicken salad, tuna salad, egg salad).
Pasta, Mixed Vegetable, Legume and Grain Salad Tips and Tricks
- Uniform cuts will produce a more consistent, appealing product. Remember, you eat with your eyes first!
- Do not overcook vegetables, pastas and grains- Veggies should be firm and colourful and pasta and grains should be tender yet firm (al dente). Always chill cooked vegetables and starches completely before incorporating ingredients such as mayonnaise.
- Marinades are often used with these types of salads. Do not dish marinated salads too early as lettuce bases will wilt and the dressing will pool on the plate. Avoid marinating pasta and grain salads for too long as they will become soft and mushy.
3. Fruit Salads
Fruit Salads can be used at various stages of a meal. They can be used as appetizers, accompaniments to an entrée, as palate cleansers between courses or as dessert.
Fruit Salad Tips and Tricks
- Uniform cuts will produce attractive results.
- Delicate fruits should be cut and mixed with dressing just before serving.
- Fruits that discolour (apples, pears etc), should be dipped in a mildly acidic solution of lemon juice.
- Balance overly sweet fruits with acidic/tart ones in order to create a pleasant balance
4. Composed Salads
Composed salads are those where the ingredients are strategically placed on the plate, in order to create a specific “look”. They are usually served as appetizers or main courses due to their size. Composed salads may involve several components including bound salads, sliced meats and cheeses, and elaborately carved vegetable garnishes.
Composed Salad Tips and Tricks
- Make sure to season each component separately before plating.
- Try to balance the flavours used on the plate. Adding contrasting tastes can add interest, providing the flavours are complimentary to one another.
- Ensure delicate, hot and hazardous foods are plated just before service.
5. Jellied Salads
Jellied salads can be appreciated for their visual appeal as they allow foods to be suspended in a transparent substance. Considered essential in classical cuisine, jellied creations were once made using natural gelatine extracted from animal bones during the preparation of meat and fish stock. Today, commercial gelatine products are used and can be purchased unflavoured in powder and sheet form. They can then be set using fruit juices, stock or other flavourful liquids. In many cafeterias and institutional settings, highly sweetened prepared gelatines are used.
Jellied Salad Tips and Tricks
- Use warm/hot water dissolve sweetened powdered gelatin.
- Soak gelatine leaves and sprinkle unflavoured gelatine powder in cold water before being added to hot liquids.
- Do not add more than the required amount of gelatine specified in the recipe. Too much gelatine will produce a rubbery effect and too little will not set the product properly.
- When setting acidic liquids such as fruit juice, more gelatine may be needed as the acid weakens the ability of the gelatine to set. Some raw fruits such as pineapple and mango should be avoided as their enzymes will prevent a proper set of the liquid. Use cooked or canned versions of these fruits instead.