ProStart Year 1 Chapter 9 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. 2. 3. 4. 5. Appetizer Salad Example- Shrimp Cocktail Accompaniment Salad Example- Coleslaw, macaroni salad Main-course Salad Example- Chef’s Salad, seafood salad with accompaniments Separate-Course Salad Example- Bibb lettuce lightly dressed with raspberry vinaigrette Dessert Salad Example- Gelatin Salad with fruit, marshmallows, nuts, and whipped cream. What Are Some of Your Favorite Dips and Condiments? About Herbs and Spices 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. Appropriate Toppings for Thick Soups 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 -Cauliflower -Zucchini -Carrots -Broccoli -(and other Crudites) Guidelines for Garnishing Should be appropriate to food item. Flavor and texture should complement, not overpower, flavor of the main food item. Keep it Simple!