There are four basic parts of a salad. They are called it’s base, body, garnish, and salad dressing. Salads may or may not have all four basic parts.
Base or Underliner – Leafy greens usually form the base of a salad. Greens add greatly to the appearance of some kinds of salads, which would look naked on a bare plate. Many vegetable and fruit salads simply look more appealing when made with a base of greens. Tossed green salads and entree salads served in a bowl do not have a base. Cup shaped leaves of iceberg, Romaine or Boston lettuce make attractive salad bases. They give height to salads and help to confine loose pieces of food. A layer of loose flat leaves or of shredded lettuce may also be used as a salad base.
Body – This is the main part of the salad. It includes the lettuce, vegetables and tomatoes in a green mixed salad. The body of the salad could also be potato salad, macaroni salad or cole slaw. It might also be marinated vegetables in a vinaigrette dressing or spinach, bacon, mushrooms, and eggs in a Spinach salad.
Garnish – A garnish is an edible decorative item that is added to a salad to give eye appeal and flavor. It should not be elaborate or dominate the salad. The basic rule is: Keep It Simple. A garnish should harmonize with the rest of the salad and of course, be edible. It can be mixed with the salad such as red cabbage or added at the end, such as pimento slices on top of potato salad. Any sliced vegetable can be used as a garnish when cut into interesting shapes.
Dressing – Dressing is a seasoned liquid that is added to the body of the salad to give it added flavor, tartness, spiciness, and moistness.
The dressing should harmonize with the salad ingredients. In general, use tart dressings for green salads and vegetable salads and use slightly sweetened dressings for fruit salads. Soft, delicate greens like Boston or Bibb lettuce require a light dressing. A thick, heavy dressing will turn them to mush. Remember that dressing is a seasoning for the main ingredients. It should accent flavor, not overpower or drown them.
Here are some salad making guidelines –
Strive for a good balance of colors – 3 colors is usually enough
Height makes a salad attractive – mounded ingredients are better than flat pieces
Cut ingredients neatly
Make every ingredient identifiable. Cut pieces large enough to be picked up with a fork
Keep it simple!
