By Prof.Manoj Srivastav

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

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

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

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

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

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

Consist of a bed or base, a main item, and garnishes

Arrange elements carefullyUse contrasting colors, textures,

and flavorsRepeat for added depth of flavor

and appearancePrepare each component so that it can stand aloneEach part should enhance the other

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

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

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

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

   

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

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

Thanks

Any Questions ??????????

By:Prof.Manoj Srivastava