Prepare Classical salads 1

1. By Prof.Manoj Srivastav

3.  The three basic dressings are: vinaigrettes,
mayonnaise-based, and dairy-based
 Vinaigrettes are made with oil and vinegar
 Mayonnaise is a permanent emulsion with eggs,
oil, and vinegar or acid
 Dairy-based can be made with cream or acidic,
fresh dairy products

4.  Generally accepted as 3 parts oil,
1 part acid
 Temporary emulsion, needs to be
shaken or stirred while using
 Procedure is:
 Combine vinegar with seasonings
 Whip in the oil a little at a time,
by hand or machine
 Serve immediately or chill for later
 Will hold a long time unless you have added an item
that could spoil (dairy, eggs)
 Serve at room temperature

5.  Considered a permanent
emulsion
 High ratio of oil to vinegar, bound
with eggs or yolks
 Good mayonnaise is creamy, pale
ivory, not too acidic
 Should hold its own shape
 Mustard is often added to give a
little tartness

6.  Beat the yolks with a little water till frothy
 Gradually add the oil, beating constantly
 Add a little vinegar or acid as the mayonnaise gets stiff
 Taste for quality of flavor; you may add additional
seasoning
 Chill or serve immediately

7.  Must be kept chilled
 Should be used up
immediately or soon, as they
have a short shelf life
 Adjust seasoning and
thickness before using
 Excellent for fruit salads,
jellied salads, chilled fish

8.  Always wash in cool water, two
or three times, draining each time
 Lift out of the water, rinse out the
sink, and repeat until there is no
trace of sand
 Dry completely using a spinner or air-dry in the cooler
 Store clean and trimmed leaves in large containers, loose, well
chilled
 Cut or tear into bite-size pieces, removing big stems and browned
or wilted edges
 Set up on chilled plates and only just as they are served
 Garnish when you dress the salads

9. Consist of a bed or base, a main
item, and garnishes
Arrange elements carefully
Use contrasting colors, textures,
and flavors
Repeat for added depth of flavor
and appearance
Prepare each component so that it can stand alone
Each part should enhance the other

10.  Two approaches:
 Toss the salad with a hot dressing until the greens
start to wilt
 Add a hot component to a cold salad, such as grilled
and sliced chicken, fish, meat
 Very popular luncheon entrée

11.  All vegetables are washed,
trimmed, cut appropriately
 Drained, blotted, dried,
marinated or seasoned and
grilled, baked or used as is
 Colors, flavors, textures can be
mixed for a striking salad
 Root vegetables are usually
cooked before using

12.  Creamy, dressed with mayonnaise, a
little vinegar and mustard and some
garnishes such as celery, onions, or
celeriac, chilled
 High-moisture potatoes are most
appropriate to use
 Around the world, a vinaigrette
dressing is often used, with bacon
 Potatoes are dressed warm and
chilled or served warm

13.  Should be fully cooked but not mushy
 Can become soggy and should be used in one
day
 If not, reseason after it sits overnight and toss it
to fluff it up
 Contrasting, crispy garnish is an appropriate
garnish

14.  Refer to vegetable chapter to check
for soaking and cooking times
 Cooked properly, they will last longer
in the cooler
 Quite often, they will taste better
 Legume salads can also be mixed with
greens and pasta salads
 Acid will toughen the beans, though

15.  Fairly sturdy, will keep in the cooler if
treated with a little acid before
assembly
 Delicate fruits, such as berries and
bananas, should be added only at
service, as they get tired-looking
quickly when mixed with other fruits
 Add fresh herbs and mint at service

16.  Thanks
Any Questions ??????????
By:Prof.Manoj Srivastava