Salad Dressings and Garnishes

Salads are classified according to the ingredients of which they are prepared. There are various type of salads as,

Class I.
Using fresh and green raw salad plants, such as Lettuce, watercress, celery, nasturtium, dandelion, peppergrass and mustard.

Class II.
Using uncooked vegetables, fruits, and nuts, such as tomato, cucumber, onion, cabbage, radish, sweet pepper, olive, apple, banana, orange, grape fruit, pineapple, pear, cherry, grape, almond, English walnut, pecan, hazel nut.

Class III.
Using cooked vegetables, such as Potato, beet, carrot, asparagus, spinach, peas, beans, cauliflower, artichokes, rice.

Class IV.
Using cooked meats, fish, eggs, and cheese, such as chicken, sweetbreads, ham, veal, tongue, salmon, shrimp, lobster, sardine, oyster and crab.

Class V.
Using vegetable, meat or fish stock, and prepared in the form of a jelly, such as pressed chicken, aspic jelly, sardines in lemon jelly, tomato, cucumber, and mint.

Salad dressings use either oil, butter or cream as a base. These include:

The French Dressing.
Prepared by combining oil, vinegar, and seasonings blended properly, can be used with all the fresh green salad plants, with vegetable and fruit salads, and to marinate the cooked vegetables, meats and fish used for salads.

Mayonnaise Dressing.
Made by combining oil, vinegar, and seasonings with egg-yolks and cream by cooking, can be used for vegetable, meat, fish, egg, and nut salads.

Cooked Mayonnaise Dressing.
Combining oil, vinegar, and seasonings with egg-yolks and cream by cooking, can be used as a substitute for Mayonnaise.

Cream Salad Dressings.
Mixing butter or cream with vinegar and seasonings, and sometimes with eggs and milk, usually by cooking.

Preparation of Salad Materials.
Green materials used should be fresh, clean, crisp, and cold.
All cooked materials should be carefully picked over, well-chilled, and cut in attractive forms.
Left-over portions may be utilized in salads if needed.
Flavors should be carefully combined.
Garnishes should be attractive and appropriate.
Salad should be mixed just before being served, each part being well-chilled before combining.

Ingredients for Salad Seasonings. Onion, chives, celery, green peppers, cayenne, peppercorn, Tabasco, mustard seed, tarragon, olives, cloves, lemons, sugar, salt.

Materials for Salad Garnishes.
Lettuce, endive, parsley, water-cress, celery leaves, nasturtium leaves and flowers, pickles, olives, nuts, lemons, green peppers, capers, beans, beets, radishes, hard cooked eggs, and whipped cream

Serving Salads.
Can be served as a course at luncheon, dinner or supper, or as an accompaniment to the fish, meat or game course, separate course, n attractive dish for light refreshments.

Salad Accompaniments.
Salads can be supported by wafers, sandwiches of thin bread and butter, rolls, cheese straws and other cheese preparations.

Importance of Salads.

Healthful, added to the diet provides a mild acid that is stimulating and adds zest to the appetite.
Nutritious, adding oil or fat helps to easily digest food.
Economical, left-over portions can be used advantageously.
Attractive, improving the appearance, through coloring and possibilities of arrangement.

Garnishing.
A garnish should satisfy the following needs. It must be:
Edible.
Complementary to the main dish.
Good Appearance.

Materials used for garnishing include:

Fresh green vegetables washed and crisped. Parsley, lettuce, cress, etc.
Cooked vegetables cut in attractive shapes.Beets, carrots, etc.
Potatoes French-fried, riced, potato roses.
Croquettes of vegetables and cereals.
Sauces of good consistency and color.
Seafood Small fish, oysters, strips of bacon, etc. Celery curls, slices of tomato, pickles, olives, etc.
Toast, cut in fancy shapes.
Puff pastry cooked in attractive forms. Jellies, lemons, cherries, etc.
Nuts, washed and blanched, whole or chopped. Whipped cream and meringues. Flowers, nasturtiums, and violets.

Shopping Cart

Your Cart Is Empty

Ads By Google

Quick Recipes

Products