Structure of a Salad

4 Parts of a Plated Salad:

Base or Under linerBodyGarnishDressing

1. Base or Under linerA cup-shape leaves of iceberg

or Boston lettuce make attractive bases.

They give height to salad

2. BodyMain part of a salad

3. GarnishAn edible decorative item that

is added to salad to give eye appeal, and adds flavor as well. It should harmonize with the rest of the salad ingredients

4. DressingA seasoned liquid or semi liquid

added to the body of the salad to give added flavor, tartness, spiciness and moistness.

Dressing may be added at service time, served separately or mixed with the ingredients ahead of time.

Guidelines for Arranging Salads

Guidelines for Arranging Salads1. Keep the salad off the rim of the

plate.2. Strive for a good balance of colors.3. Height helps make a salad attractive.4. Cut ingredients neatly.5. Make every ingredient identifiable.6. Keep it simple.

Waldorf SaladIngredients:1 ½ cup Chantilly dressing (heavy

whipped cream and mayonnaise)4 lb red apples1 lb celery stalk, diced4 oz walnuts, coarsely choppedLettuce cups2 oz chopped walnuts

Procedure1. Prepare the dressing. Combine

whipped cream and mayonnaise in a bowl. Refrigerate.

2. Pour the apples and diced without peeling them.

3. Add apples to the dressing and mix in to prevent darkening .

4. Add celery and walnuts. Fold in until evenly mix.

5. Arrange the lettuce cups as under liners on hold salad plates.

6. Scoop mixture of salad on each lettuce cup.

Sprinkle each salad with chopped nuts, then serve.

Salad NicoiseIngredients:3 lb Waxy potatoes, scrubbled3 lb Green beans, washed &

trimmed2 lbs Mixed salad greens, washed,

trimmed and crisped160 oz can tuna

Salad NicoiseIngredients:25 pcs Anchovy fillets50 pieces Olives, black or green50 pieces Hard, cooked egg

quarters100 pcs Tomato wedges½ cup Chopped parsley

VinaigretteIngredients:1 qt Olive oil1 cup Wine Vinegar1 tsp Garlic, chopped fine1 tbsp salt½ tsp pepper

Procedure:1. Cook the potatoes in boiling

salted water until just tender. Drain and let it cool. Peel. Cut into thin slices. Hold in refrigerator, covered.

2. Cook the beans in boiling salted water. Drain and cool under cold running water. Cut into 2-in pieces. Hold in refrigerator.

3. Line cold salad bowls or plates with the lettuce leaves.

4. Combine the potatoes and green beans. Divide the mixture among the salad bowls, about 3 oz per portion.

5. Drain the tuna and break it into chunks. Place a 1 ½ oz portion in the center of each salad.

6. Arrange the anchovy fillets, olives, egg quarters and tomato wedges attractively on the salads.

7. Sprinkle the salads with chopped parsley.

8. Hold for service in refrigerator.9. Combine the dressing ingredients

and mix well. Just before service, mix again and dress each salad with 1 ½ oz dressing.