4 parts of Salad as The Structure in Salad Creation

Garde MangerKnowledge: Parts of Salad

What is Salad?

• A salad is a single food that consists of a mixture of different foods accompanied or held together with a dressing. 
• Salads may contain vegetables, fruits, cheese, cooked meat, eggs, cured meat, grains, seeds, and nuts.
• They are typically served cold, although some, such as South German Potato salad, are served warm. 

Parts of Salad

Read: Types of Amuse-Bouche

4 Parts of Salad as The Structure

1. Base or Under liner
2. Body
3. Garnish
4. Dressing

1. Base or Under-liner

• The base is a layer of leafy vegetables as an underliner of the salad such as Boston lettuce, Romaine, Iceberg, Radicchio, Endive, Red oak lettuce, Spinach, Arugula, Cabbage, etc. 
• Don't use the base for Tossed Salad because they are piled in bowls.

Types of Greens

Base

(Leaf vegetables: Iceberg, Cabbage, Radicchio, Boston lettuce, etc.)

Read: How to make Canape

2. Body

• The most important part of the salads.  
• The body of the salad is the main ingredient. It may include vegetables, fruits, meats, beans, eggs, pasta, or cheeses.
• The ingredients used have a balance of flavor and testes.
• This part gets the most attention and its appearance is enhanced by decorations.
• The salad gets its name from the ingredients that are used for the body.

Body

(Meat, Pasta, Vegetables, Eggs, Pasta, Chicken, etc)

Read: Types of Salads

3. Garnish

• The garnish of the salad adds color and appeal, and sometimes flavor. 
• It must be edible, and may be as simple as a sprinkling of cheese crumbs, seeds, nuts or spice.
• The main purpose of the garnish is to add an eye appeal to the finished product, but in some cases, it improves the taste and form.

Garnish

(Nuts, Beans, Herbs, Grains, Seeds, Cheese,etc.)

Read: Types of Pate

4. Salad Dressing

• The dressing is a liquid or semi-liquid used to flavor, moisten, or enrich the salad (palatability and appearance).
• The dressing is usually served with all types of salads. It adds flavor, provides food value, helps digestion, and improves palatability and appearance.
• E.g. Mayonnaise, Vinaigrette, etc. 

Salad Dressing

Read: Dipping Sauces

Preparing Salad Tips

• Wash your hand often
• Freshness of ingredients
• Having all the ingredients blend together in harmony
• The key to preparation is tasting, interesting, attractive.
• Making sure the salad is appealing to the eye, such as color combination, texture, the flavor of the dressing
• Use a mix of greens for varied texture and flavor
• Dress it before you plate it
• Plate and serve cold salads at the last possible minute in a cold dish
• Never overcrowd the plate.  It is a good idea never to let the salad presentation flow outside of the inner rim of the plate
• Always thoroughly wash greens because dirt can lodge between leaves.
• Steps for preparing salad greens include: Cutting, Washing, Drying

Freshness of Ingredients

Types of Hors d’oeuvres

Storage

• Prepared salads can only be stored for a short period of time.  
• They must be stored at a temperature between 3° to 5° C with high humidity..
• Try to serve the salads as soon as possible. If they are to be stored for any period of time in this state they should be wrapped

Storage

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