Arranging the Salad from Professional Cooking by Wayne Gisslen (2024)
Perhaps even more than with most other foods, the appearance and arrangement of a salad are essential to its quality. The colorful variety of salad ingredients gives the chef an opportunity to create miniature works of art on the salad plate.
Unfortunately, it is nearly as difficult to give rules for arranging salads as it is for painting pictures because the principles of composition, balance, and symmetry are the same for both arts. It is a skill you must develop an eye for, by experience and by studying good examples.
Base: usually a layer of salad greens that line the plate or bowl in which the salad will be served. Body: consists of the main ingredients. Garnish: enhances the appearance while also complementing the overall taste; must be edible. Salad dressings: are liquids or semi-liquids used to flavor salads.
Ingredients should not be arranged flat but it should be mounted on the plate which will attract the consumer's eye. Lettuce cups are considered as the base and height for the salad. Arrange ingredients like fruits and tomato slices in such a way they overlap with the other ingredients and will not look flat.
A salad can be served as a tossed salad or a composed salad. In a tossed salad, the ingredients are placed in a bowl and mixed with a salad dressing. In a composed salad, various ingredients are arranged on a serving platter or plates with the salad dressing drizzled on top or served on the side.
The key to having a successful salad bar, and using items rather than creating more waste, is storing ingredients in clear, stackable containers. These containers, whether glass or plastic, allow you to easily see what you have and stack like items together creating clear zones.
By eating salads first, before proteins, and finishing the meal with starchy carbohydrates, she says blood glucose spikes will be flattened, which is better for you.
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