6 Classification of Salads According How To Serve

Garde Manger Knowledge: Salad Classification

6 Classification of Salads 

1. Appetizer Salads
2. Accompaniment Salads
3. Main course Salads
4. Side Dish Salads
5. Separate Course Salads
6. Dessert Salads

Salad Classification
Caesar Salad: Romaine lettuce, Crouton, Parmesan Cheese, and Caesar Dressing

Read: Types of Hors d’oeuvres

1. Appetizer Salads

• Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal
• The size of the salad for an appetizer is 80-120 grams
• A salad appetizer should stimulate the appetite and freshness, crisp ingredients such as lettuces, cheese, ham, salami, shrimp, crab-meat or vegetables lightly coated with a tangy, flavorful dressing (that will wake up the mouth)
• Salad dishes: Caesar salad, Russian salad, Nicoise salad, Waldorf salad, Greek salad, etc.

Appetizer Salad'
Waldorf Salad: 2 Kinds of Apples, Lime juice,  Celery stalk, Walnuts, Mayonnaise, and lettuce as under-liner

Read: How to create canape

2. Accompaniment Salads

• Accompaniment salads are served with the main course.
• It should be light and colorful, not too rich and vegetable salads are good choices.
• The size of the salad between 60 - 120 grams
• Very suitable to be served as the accompaniment of sandwiches, steaks, grilled, roasted, fried poultry or meat entree.
• Salad dishes: Mix green salad, Caesar salad, Cold slow, etc.

Such as:

• Caesar Salad is a typical salad comprises romaine lettuce, croutons, shaved Parmesan, and Caesar dressing
• Greek salad is made of sliced or diced tomatoes, sliced cucumber and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil and additional ingredients are Feta cheese and black olive
• Green Salad is lettuces or leaf vegetables and fresh-cut vegetables and vinaigrette dressing.

Accompaniment Salad
Greek Salad: Tomato, Cucumber, Red onion, Feta cheese, Black olive, Olive oil, and Lettuce as under-liner

Read: Garde Manger Introduction

3. Main Course Salad

• Serve as Main Course
• Large enough to serve as a full meal and also contain a protein ingredient.
• Size of the salad and protein between 200 - 400 grams.
• Attractive arrangements and good balance are important
• Must be substantial and satisfying and good presenting.
• Make it with meat, fish, eggs, poultry, vegetables, fruit, or a combination of fruit and cheese.
• Dishes: Nicoise Salad, Chicken Caesar Salad, etc.

Main Course Salad
Nicoise Salad (ni swaz): Tomatoes, Green bean, Tuna, Potatoes, Hard-boiled egg, Artichoke heart, lettuce, Anchovies, and Vinaigrette dressing

Read: Mayonnaise Dressing

4. Side Dish Salads

• Serve as side dishes of the main course.
• The salads must be light and flavorful.
• The size of the salad between 60-120 grams
• Can be light vegetable salads: The main ingredients are light vegetables such as lettuce, tomatoes, onions, cucumbers, or paprika. 
• Can be Starchy salads: The main ingredients are starchy vegetables or starchy products such as pasta, potatoes, barley, quinoa, tofu, beans, couscous, or tempeh.
• Main course dishes: Chicken Schnitzel with German Potatoes Salad, Grilled Chicken Breast with Caesar Salad, American Burger with Cold Slow Salad, etc.

Light Vegetable Salads

Greek Salad, Green Salad, and Caesar Salad

Starchy Salad

Couscous Salad, Pasta Salad, and Potatoes Salad

Read: Fresh Pasta

5. Separate Course Salad

• Separate course salads cleanse the palate after a rich dinner and before dessert.
• To refresh or stimulate a person’s appetite for the dessert or next course.
• Separate-course salads must be very light with a few delicate greens lightly dressed with vinaigrette.
• Green salad, Fruit salads are popular choices
• They are often served on a set menu at Classic French Dining Restaurant.
• Heavy dressings made with mayonnaise or sour cream should be avoided for separate course salad.

Separate Course Salad
Fruit Salad

Read: Types of Bread

6. Dessert Salad

• Dessert salads are usually sweet, often containing fruits, sweetened gelatin, nuts, ice cream, and/or whipped cream.
• Dessert salads are best served as a dessert or part of a buffet or party menu.
• E.g. Strawberry Pretzel Salad, Orange Blossom Pomegranate, Snicker Caramel Apple Salad, etc.

Dessert Salads
Orange Pomegranate Salad, Strawberry Pretzel Salad, and Snicker Caramel Apple Salad

Read: Food Plating Techniques

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