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. 

·        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.