11/13/2015
Salad Dressings
A
dressing is a sauce for a salad
should complement rather than mask
the flavor of the other ingredients
 Many ingredients can be used to make
salad dressings
 It
Salads
Dressings and Salad
Categories
Vinaigrette Dressing
 Vinaigrette
is a temporary
emulsion of oil and vinegar
seasoned with salt and pepper
 The ratio can vary, but the
standard ratio is 3 parts oil to 1
part vinegar
 Vinaigrette dressings can be
emulsified with whole eggs

Mayonnaise-based



Categories of Salads
 Tossed
Salads
 Composed Salads
 Bound Salads
 Farinaceous Salads
Most are made of oil and vinegar mixture
called a vinaigrette, or a mayonnaise or
other emulsified product
Mayonnaise-based dressings are salad
dressing that use mayonnaise as a base, with
other ingredients added for flavor, color, and
texture
Other ingredients commonly added to
mayonnaise-based salad dressings include:
dairy products, vinegar, fruit juice,
vegetables, tomato paste, garlic, onions,
herbs, spices, condiments, capers, anchovies,
and boiled eggs
*Emulsion: a uniform mixture of two unmixable
liquids; it is often temporary
Tossed Salads
 Tossed
salads are the most common type
of salad
 They are prepared by tossing the greens
and garnishes in a dressing
 Tossed salad uses leafy vegetables such
as lettuce, spinach, or watercress
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Composed Salads


Composed salads are built from the ground up,
and is carefully arranged to produced a
beautifully crafted salad
There are 4 layers to a composed salad:




Base: usually salad green that line or anchor the
plate
Body: the main ingredient and can consist of other
greens, vegetables, another salad made from
cooked ingredients such as chicken
Garnish: added to the salad for color, texture, and
flavor. For example, chicken on a Caesar salad
Dressing: should always compliment the salad
rather than making it. Composed salads often
have the dressing on the side or ladled over the
top
Bound Salads
 Bound
salads are made by combining
cooked meats, fish, shellfish, and/or
legumes with a dressing and garnishes
 The binding agent is usually mayonnaise
based, but can include thicker
vinaigrettes as well
 Bound salads can be used as the body for
composed salad
Farinaceous Salad
 Salads
that are made with potatoes,
pasta, or grains
 A farinaceous salad is almost always
tossed, but can be used as a body for a
composed salad
 A popular farinaceous salad is potato
salad
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