The popularity of salads in one form or another has never been so great as it is today - the latter part of the twentieth century. The eating of salads is perceived by all sections of the population as making a positive contribution to good health and the emphasis on the necessity for some sort of fresh or cooked vegetables as part of the general diet is only to be applauded and encouraged; but it is well to bear in mind that many of the raw vegetables used in salads are not always easily digestible. Because of this the utilization of cooked or blanched vegetables can sometimes be more acceptable for the latter part of the evening. Salads provide variety and contrast of texture and colour to the menu. They are suitable for eating at any time of the day or season of the year but make a particularly welcome contribution to the menu in the summer months when a wide variety of fresh home-grown produce is available at reasonable prices. They can be offered as part of the hor-d’oeuvre selection or as on hors-d’oeuvre by itself and as an accompaniment to cold meats, cold dishes or grills and roast meats. A well-presented combination of ingredients can provide a meal in itself and when correctly-selected ingredients are used salads are very popular for vegetarians of all persuasions. In general, salads are cold preparations made from raw, cooked or blanched vegetables, singly or in combination, and can include other items such as fresh herbs, fruits, nuts and cooked eggs, pasta, rice, fish, meat and poultry; their flavouring and seasoning is effected by the use of a wide variety of dressings or sauces. CLEANING AND PREPARATION The possible combinations and permutations of ingredients used in the preparation of salads is almost unlimited and this can give wide scope to the person entrusted with their preparation. It does, however, require a feeling for the compatibility of ingredients and for colour, balance and presentation. Thus attention should be given to careful decoration and garnishing of all salads; a good colour balance is essential for mixed or composed salads using a number of different ingredients. Care should be given to the following points : • All raw salad ingredients should be fresh and of impeccable quality. If required to be held or stored for a time, this should be for preference in a covered container in a refrigerator especially reserved for the purpose. On no account should they be stored close to raw or cooked meat or fish. • All leaf salad vegetables should be carefully trimmed of all discoloured or damaged leaves and roots, then washed in cold water, drained and dried thoroughly. They should not be left to soak in water. Watercress may be held, standing in a little cold water. • Large salad leaves are best if carefully torn into manageable-sized pieces instead of cutting with a knife. • The cutting of vegetables, either raw or cooked, should be carried out as evenly and neatly as possible. This is essential for good presentation. If cut into julienne, this should not be much more than 5cm in length. If too long they can be difficult to manipulate on the plate and awkward to eat. • Some items, such as avocado, pears, small raw artichokes and some fruits like banana, tend to discolour quickly when cut. This can be prevented by preparing them at the last minute and using a lemon-based dressing. Alternatively, they may be sprinkled first with a little lemon juice. • Some attention should be paid to the optimum period of time required for the marination or maceration of some types of salad. Mixing some ingredients with a dressing strongly flavoured with vinegar or lemon juice will quickly destroy any inherent crispness. For example, a salad of pimento, fennel or celeriac will keep its crispness for 30 mins. Or so but will become limp and lifeless if held overnight. • Where a number of items are used in the composition of a salad, some thought should be given to the balance of flavours and the possible duplication of vegetables elsewhere in the menu. • As a general rule, salads comprising raw green salad leaves should be dressed and mixed at the last possible minute and where practical, in front of the customer. In some cases the customer can determine the ingredients and their proportions used in the preparation of the dressing. • Most salads can be suitably dressed and presented in glass, china or wooden bowls. The use of crescent-shaped china dishes still has its adherents as far as the formal dinner is concerned; they can be very useful as a side dish where the amount of salad is small and is served as an adjunct to a main course. Certain types of main dish salad consisting of bouquets of already dressed ingredients are best presented on larger shallow dishes. • Because of its pungent and all-pervading aroma and taste, the use of garlic as a flavouring ingredient for salads should be treated with respect. For those who like it and are prepared of its consequences, garlic may be added, either chopped or pressed, to the salad or to the dressing. A more subtle and less overpowering way is to rub the salad bowl with a cut clove of garlic before adding the actual salad. SALADS Simple salads -Beetroot salad -Cooked beet root cut into batons or slices, served with French dressing. -Cucumber salad -Sliced cucumber with French dressing -Tomato salad -Sliced tomatoes blanched with chopped onions, parsley & French dressing. Some ‘famous” or common ones Salad Waldorf : Arrange prepared leaves of lettuce neatly in a salad bowl. Garnish the centre with a mixture consisting of 2 parts julienne of raw celery, 2 parts julienne of apple and 1 part chopped, shelled and peeled walnuts, all mixed with mayonnaise dressing. Russian Salad : This consists of equal quantities of carrots, turnips, peas and french beans; the carrots and turnips cut into 8mm dice, and the beans into small diamond shapes. Cook separately in boiling, salted water. Drain, spread out on a tray and allow to cool season and mix with Mayonnaise and dress neatly in raviers. Green Salad This salad is composed of any green salad vegetables, e.g. lettuce, cos lettuce, chicory, Belgian endive, watercress, mustard and young spinach leaves. Serve French Dressing separately. A few nice green leaves of fresh basil, coriander, salad or chervil can make an interesting addition. Salad Nicoise Neatly arrange prepared leaves of lettuce in a salad bowl. Garnish with bouquets of cooked French beans, slices of cooked potatoes and slices of peeled tomatoes. Decorate with thin strips of anchovy fillets, stoned black olives and capers. Serve with French dressing separately. Salad Japonaise Neatly arrange prepared quarters of lettuce in a salad bowl. Garnish with segments of orange, diced pineapple sprinkled with lemon juice and diced peeled tomato sprinkled with lemon juice and a touch of sugar. Serve with cream dressing finished with a little orange juice and a touch of paprika. Caesar Salad Refer recipe attached Salad Mimosa Prepare quarters of lettuce and arrange neatly in a salad bowl. Garnish with segments of peeled orange, depipped grapes and slices of banana dipped in lemon juice. Serve with a sauce boat of Cream dressing. German potato Salad Boil potatoes, dice them and then serve with a dressing of consommé and a garnish of browned onions. Crudités - Raw Vegetables This is a colourful selection of raw vegetables cut into slices, sections or batons as the case may be and served with different cold sauces and dressings. They are also served as a selection of several dishes of cut raw vegetables that have been seasoned and dressed just before service. Suitable vegetables include bean sprouts, red and white cabbage, carrot, cauliflower, celeriac, celery, chicory, Chinese leaves, cucumber, fennel, kohlrabi, mushrooms pimentos and radishes. Dressings and sauces can be based on vinaigrette, sour cream, yogurt or mayonnaise, with suitable additions and flavourings. Warm Salads This type of salad is usually made from ordinary salad vegetables, dressed with a warm or hot dressing instead of one of the usual cold ones. It is inevitable that the addition of a hot dressing will cause any salad leaves to loose some of their crispness but some people prefer a salad to be purposely wilted by the dressing. If desired, the salad ingredients may be added to the pan of hot dressing and turned over briefly before serving, or the hot dressing can be poured over the salad then covered with a plate and left for a few seconds; this will lightly steam the salad. In many instances this type of salad is the vehicle for a small item of hot fish or meat such as scallops, slices of foie gras, chicken livers, or supremes of game, whereby the fat and juices from the cooking form the basis of the dressing. This form of salad can be served as a hot hor-d’oeuvre of light entree It is essential that these salads are quickly prepared to order and served immediately. Salad with warm cream and coriander Lettuce, breasts of chicken, skinned, Coriander, ground oil, Cream lemon juice cayenne fresh coriander leaves, chopped Hot Potato Salad New potatoes, small white wine, dry, oil lardons of bacon, cut very small and blanched, Vinegar, white wine parsley, chopped

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