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Chapter 12 Salad Dressings
Most of the basic salad dressings used today can
be divided into three categories:
1. Oil and vinegar dressings
• Most un-thickened dressings.
2. Mayonnaise-based dressings
• Most thickened dressings.
3. Cooked dressings
• Similar in appearance to mayonnaise dressings, but more
tart, and with little or no oil content.
Salad Dressings and Salads
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 2
Salad Dressings Salad Dressings
Ingredients Ingredients
• A salad dressing’s quality Oils
depends directly on the • Corn oil • Vegetable or Salad Oil
quality of the ingredients. • Cottonseed Oil • Peanut Oil
• Most salad dressings are • Soybean Oil • Walnut Oil
made primarily of an oil • Canola Oil • Olive Oil
and an acid, with other
• Safflower Oil
ingredients added to
modify the flavor or
texture.
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Salad Dressings Salad Dressings
Ingredients Ingredients
Oils Vinegars
Quality Factors: • Cider Vinegar
• All-purpose oils for dressings should have a mild, sweet flavor. • White or Distilled Vinegar
• Even a hint of rancidity can ruin an entire batch of dressing.
• Wine Vinegar
• Strongly flavored oils can make excellent salad dressings but are not
appropriate with every food. • Flavored Vinegars
• Winterized oil should be used with dressings that are to be • Sherry Vinegar
refrigerated.
• Balsamic Vinegar
• These oils have been treated so they remain a clear liquid when
chilled.
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Salad Dressings Salad Dressings
Ingredients Ingredients
Vinegars Lemon Juice
• Fresh lemon juice may be used in place of or in addition to vinegar.
• Quality Factors:
Egg Yolks
• Should have a good, clean, sharp flavor for their type. • Egg yolk is an essential ingredient in mayonnaise and other
emulsified dressings.
• Strength of acidity determines the tartness of the vinegar
and of the dressing made from it. Seasonings and Flavorings
• Nearly any herb or spice can be used in salad dressings
• Most salad vinegars have approximately 5 percent acidity.
• Dried herbs and spices need extra time to release their flavors if
they are not heated in the product.
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Salad Dressings Salads
Standards of Quality Types of Salads
Dressings should: Appetizer Salads
• Have well-balanced flavors. • A salad served as a first course.
• Should stimulate the appetite by taste and visual appeal.
• Have a pleasant tartness.
• Appetizer salads should:
• Harmonize with and
• Have fresh, crisp ingredients.
complement the salad with
which they are served. • Have a tangy, flavorful dressing.
• Have an attractive, appetizing appearance.
• Not be so large as to be filling.
• Be substantial enough to serve as a complete course in
themselves.
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Salads Salads
Types of Salads Types of Salads
Accompaniment Salads Main-Course Salads
• A salad served with the main course: • A salad served as a main course should:
• Must balance and harmonize with the rest of the • Be large enough to serve as a full meal.
meal. • Contain a substantial portion of protein.
• Should be light and flavorful, not too rich. • Offer a variety of vegetables, greens, and/or fruits.
• Main-course salads should offer enough variety on the
plate to form a balanced meal.
• Both nutritionally and in flavors and textures.
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Salads Salads
Types of Salads Types of Salads
Separate-Course Salads Dessert Salads
• A salad served after the main course: • Are usually sweet.
• The purpose is to cleanse the palate after a rich dinner and to
refresh the appetite.
• May contain items such as fruits, sweetened gelatin,
• Must be very light and in no way filling. nuts, and cream.
• The practice deserves to be more widespread. • They are often too sweet to be served as appetizers or
• A diner who may be satiated after a heavy meal is often accompaniments and are best served as dessert or as part of a
buffet or party menu.
refreshed and ready for dessert after a light, piquant
salad.
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Salads Salads
Ingredients Ingredients
Salad Greens Salad Greens
Belgian endive Chinese
Iceberg Romaine Boston Lettuce Bibb or Limestone Or witloof chicory cabbage Spinach Watercress
Loose-leaf Escarole Chicory Frisée Arugula Mesclun Lola rossa Red Oak Leaf
lettuce or broad-leaf endive or curly endive or Rocket
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Salads Salads
Ingredients Ingredients
Salad Greens Vegetables, Raw
Alfalfa Sprouts Micro Greens Tatsoi Mizuna Avocado Green Cabbage Red Cabbage Carrot
Mâche Radicchio Treviso Dandelion Cauliflower Celery Celeriac Cucumbers
Greens (Celery Root)
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Salads Salads
Ingredients Arrangement and Presentation
Vegetables, Raw • A plated salad may have as many as four parts:
• Base
• Body
Artichokes Kohlrabi Mushrooms Scallions • Dressing
• Garnish
• All salads have body, and most have dressing.
• Base and garnish are parts of only some salads.
Peppers Radishes Tomatoes
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Salads
Arrangement and Presentation
Arranging the Salad
• The appearance and arrangement of a salad are
essential to its quality.
• The principles of composition, balance, and symmetry
are skills you must develop an eye for.
• By experience and by studying good examples.
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