SALADS
Because the number and variety of
salad combinations is nearly endless its helpful to divide salads into
categories in order to understand how they are produced. For the pantry chef,
the most useful way to classify salads is by ingredients: green salads,
vegetable salads, fruits salads, and so on. This is because production
techniques are slightly different for each kind. We will use this kind of
classification when we discuss.
But before the pantry chef can
produce the salads, first it has to be decided exactly what salads should be
made. Therefore, you should know what kinds of salads are best for different
purposes. For this reason salads are also classified according to their
function in the meal keep in mind that there are no exact dividing lines
between the types of salads discussed below. For example a salad that is
suitable as the first course of a dinner may also be an excellent main course
of a dinner may also be an excellent main course on a luncheon menu.
TYPES OF SALADS
An Appetizer Salad
Many establishments serve salads as
a first course, often as a substitute for a more elaborate first course. Not
only does this ease the pressure on the kitchen during service, but it gives
the customers a satisfying food to eat while their dinners are being prepared.
In addition, ore elaborate composed salads are popular as appetizers
(and also as main courses at lunch) in many elegant restaurants. These often
consist of poultry, meat, or fish item, plus a variety of other vegetables and
garnishes, attractively arranged on a bed o greens.
- Appetizer salads should stimulate the appetite. This means they must have fresh, crisp ingredients; a tangy, flavorful dressing; and an attractive, appetizing appearance.
- Pre-portioned salads should not be so large as to be filling, but they should be substantial enough to serve as a complete course in themselves. (Self-service salad bars, of course, avoid this problem.) Tossed green salads are especially popular for this reason, because they are bulky without being filling.
- The combination of ingredients should be interesting, not dull or trite. Flavorful foods like cheese, ham, salami, shrimp, and crabmeat, even in small of poorly drained iceberg lettuce with a bland dressing is hardly the most exciting way to start a meal.
- Attractive arrangement and garnish are important, because visual appeal stimulates appetites. A satisfying, interesting starter puts the customer in a good frame of mind for the rest of the meal.
B. Accompaniment Salads
Salads can also
be served with the main course. They serve the same function as other side
dishes (vegetables and starches).
- Accompaniment salads must balance and harmonize with the rest of the meal, like any other side dish. For example, don’t serve potato salad at the same meal at which you are serving French fries or another starch. Sweet fruit salads are rarely appropriate as accompaniments, expect with such items as ham or pork.
- Side-dish salads should be light and flavorful, not too rich. Vegetable salads, such as macaroni or high-protein (meat, seafood, cheese, etc.,) salads should not be served unless the main course is light. Combination salads with a variety of elements are appropriate accompaniments to sandwiches.
C. Main-course Salads
Cold salad plates
have become very popular on luncheon menus, especially among nutrition-and diet
conscious diners. The appeal of these salads is in variety and freshness of
ingredients.
- Main-course salads should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry, and seafood salads, as well as egg salad and cheese, are popular choices.
- Main-course salads should offer enough variety on the plate to be a balanced meal, both nutritionally and in flavors and textures. In addition to the protein, salad platter should offer a variety of vegetables, greens, and/or fruits. Examples are chef’s salad (mixed greens, raw vegetables, and strips of meat and cheese), shrimp or crab-meat salad with tomato wedges and slices of avocado on a on a bed of greens, and cottage cheese with an assortment of fresh fruit.
- The portion size and variety of ingredients give the chef an excellent opportunity to use imagination and creativity and good color balance are important.
D. Separate-course Salads
Many finer
restaurants serve a refreshing, light salad after the main course. The purpose
is to “cleanse the plate” after a rich diner and to refresh the appetite and
provide a pleasant break before dessert.
Salads served after the main course was
the rule rather than the exception many years ago, and the practice deserves to
be more widespread. A dinner who may be satiated after a heavy meal is often
refreshed and ready for dessert after a light, piquant salad.
Separate-course salads must be very light
and in no way filling. Rich, heavy dressings, such as these made with sour
cream and mayonnaise should be avoided. Perhaps the ideal choice is a few
delicate greens, such as Bibb lettuce or Belgian endive, lightly dressed with
vinaigrette. Fruit salads are also popular choices.
E. Desserts Salads
Dessert salads
are usually sweet and may contain items such as fruits, sweetened gelatin,
nuts, and cream. They are often too sweet to be served as appetizers or
accompaniments and are best served as dessert or as part of a buffet or party
menu.
INGREDIENTS FOR SALADS
Freshness and variety of ingredients are
essential for quality salads. Lettuce, of course, is the first choice for most
people, but there are many other foods that can make up a salad.
The following tables list, by category, most
of the ingredients used in popular American salads. You will be able to think
of others. Add them to the lists as they occur to you or as they are suggested
to you by your instructors. The lists will be useful to you when you are
creating your own salad ideas.
Following these lists are detailed
descriptions of two groups of foods and belong especially in the pantry; salad
greens and fresh fruits.
Salad greens, vegetables, raw
vegetables, cooked, pickled, and canned.
Iceberg lettuce romaine lettuce Boston
lettuce Bibb or limestone lettuce loose-leaf lettuce escarole Chinese cabbage
or celery cabbage spinach dandelion greens watercress arugula radicchio.
Bean sprouts broccoli cabbage, white,
green, and red carrots cauliflower celery celeriac (celery root) cucumbers Jerusalem artichokes
kohlrabi mushrooms onions and scallions peppers, red, green and yellow radishes
tomatoes.
Artichoke hearts asparagus beans (all
kinds) beets carrots cauliflower corn cucumber pickles (dill, sweet, etc)
hearts of palm leeks olives peas peppers, roasted and picked pimientos potatoes
water chestnuts.
D. STARCHES
Dried Beans (Cooked or Canned)
Potatoes
Macaroni products
Rice
Bread (croutons)
E. Fruit, Fresh, Cooked, Canned, or Frozen
Apples, apricots, avocados, bananas, berries,
cherries, coconut, dates, figs, grapefruit & grapes, kiwi fruit, mandarin
oranges and tangerines mangos, melons oranges, papayas, peaches and nectarines
pears, persimmons, pineapple, plums, prunes, pomegranates, raisins.
F. Protein Foods
Meats (beef, ham)
Poultry (chicken, turkey)
Fish and shellfish (tuna, crab,
shrimp, lobster, salmon, sardines, anchovies herrings, any fresh cooked fish)
Salami, luncheon meats, etc
bacon eggs, hard-cooked cheese, cottage cheese, aged or cured types.
G. Miscellaneous
Gelatin (plain or flavored)
Nuts
Lettuce and other Salad Greens
- Iceberg Lettuce
The most popular
salad ingredient. Firm, compact hand with crisp, mild tasting pale green
leaves. Valuable for its texture, because it stays crisp longer than other
lettuces. Can be used alone, but best mixed with more flavorful greens as
romaine because it lacks flavor itself, keeps well.
- Romaine or Cos Lettuce
Elongated, loosely
packed head with dark green, main coarse leave, crisp texture, with full, sweet
flavor, keeps well and is easy to handle. Essential for Caesar salad. For
elegant service, the centre rib is often removed.
- Boston Lettuce
Small, round heads
with soft, fragile leaves, deep green outside, shading to nearly white inside.
The leaves have a rich, mild flavor and delicate, buttery texture. Bruises
easily and does not keep well. Cup shaped leaves excellent for salad bases.
- Bibb or Limestone Lettuce
Similar to Boston
lettuce but smaller and more delicate. A whole head may be only a few inches
across. Color ranges from dark greens outside to creamy yellow at the core. Its
tenderness, delicate flavor, and high price make it a luxury in some markets.
The small, whole leaves are often served by themselves, with a light
vinaigrette dressing, as an after-dinner salad.
- Loose-leaf Lettuce
Forms bunch rather
than heads. Soft, fragile leaves with curly edges. May be all green or with
shades of red. Wilts easily and does not keep well, but is inexpensive and
gives flavor, variety, and interest to mixed greens salads.
- Escarole or Broad-leaf Endive
Board, thick
leaves in bunches rather than heads. Texture is coarse and slightly tough, and
flavor is somewhat bitter. Mix with sweeter greens to vary flavor and texture,
but do not use alone, because of bitterness. Escarole is frequently braised
with olive oil and garlic and served as a vegetable in Italian cuisine.
- Chicory or Curly Endive
Narrow, curly,
twisted leaves with firm texture and bitter flavor. Out side leaves are dark
green; core is yellow or white. Attractive when mixed with other greens or used
as a base or garnish, but may be too bitter to be used alone.
- Belgian Endive or Witloof Chicory
Narrow, lightly
packed, and pointed heads resembling spearheads, 4 to 6 inches (0 to 15 cm)
long. Pale yellow-green to white in color. Leaves are crisp, with a waxy
texture and pleasantly bitter flavor. Usually expensive. Often served alone,
spilt in half or into wedges, or separated onto leaves, accompanied by a
mustard vinaigrette dressing.
- Chinese Cabbage
Elongated, light
green heads with broad, white centre ribs. Available in two forms; narrow,
elongated head, often called celery cabbage, and thicker, blunt head, called Napa cabbage. Tender but
crisp, with mild cabbage flavor. Adds excellent flavor to mixed green salads.
Also used extensively in Chinese cooking.
- Spinach
Small, tender
spinach leaves are excellent salad greens, either alone or mixed with other
greens. A popular salad is spinach leaves garnished with sliced, raw mushrooms
and crisp, crumbled bacon. Spinach must be washed very thoroughly and the
coarse stems must be removed.
- Watercress
Most commonly used
as garnish, watercress is also excellent in salads. Small, dark green, oval
leaves with a pungent, peppery flavor. Remove thick stems before adding to
salads.
- Arugula
Also known as rugula
or rocket, these pungent, distinctively flavored greens are related to mustard
and to watercress. They are tender and perishable, and they often are very
sandy, so they must be washed carefully arugula was once found almost
exclusively on Italian restaurants, but it has since become more widely
available and is increasingly popular.
- Radicchio
This red-leafed,
Italian variety of chicory (whose name is pronounced ra-dik-ee-oh) has creamy
white ribs or veins and generally comes in small, round heads. It has a crunchy
texture and a slightly bitter flavor. Radicchio is expensive, but only a leaf
or two are needed to add color and flavor to a salad.
Dandelion Greens
The familiar lawn ornament is also
cultivated for use in the kitchen. Only young tender leaves must be used. Older
leaves are coarse and bitter, though cultivated varieties are milder than wild
dandelion. Best in spring.
Pre-cleaned, precut salad greens are sold
in large, operations, but they are more perishable than unprocessed greens.
Keep refrigerator and to not open until ready to use. Unopened bags will keep 2
or 3 days. Taste therefore serving to make sure the greens does not have too
much antioxidant on them making them bitter.
ARRANGEMENT
AND PRESENTATION OF SALADS
The structure of a
salad
There are four
basic parts of a salad: base, body, garnish and dressing. Salads may not have
all four parts.
1. BASE OR UNDER LINER.
Leafy greens
usually form the base of a salad. They add greatly to the appearance of many
salads, which would look naked on a bare plate.
Cup-shaped
leaves of iceberg or Boston lettuce make attractive bases. They give height to
salads and help to confine loose pieces of food.
A layer of loose, flat leaves (such as
romaine, loose-leaf, or chicory) or of shredded lettuce may be used as base.
This kind of base devolves less labor and food cost, since it is not necessary
to separate whole cup-shaped leaves from a head.
Tossed green salads or salads served in a
bowl rather than on a plate usually have no base or under liner.
2. BODY.
This is the main
part of the salad and.
3. GARNISH.
The purpose of
garnish is to give eye appeal to the salad, though it often adds to the flavor
as well. It should not be elaborate or dominate the salad. Remember this basic
rule of garnishing: keep it simple.
Garnish should harmonize with the rest of
the salad ingredients and, of course, be edible. It may be mixed with the other
salad ingredients (for example, shreds of red cabbage mixed into a tossed green
salad), or it may be added at the end.
Often the main ingredients of a salad
form an attractive pattern in themselves, and no garnish is necessary.
Nearly any of the vegetables, fruits, and
protein foods cut into simple appropriate shapes, may be used as garnish.
4. DRESSING.
Dressing is a
seasoned liquid or semi 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 ingredient. In general, use tart dressings for green salads and
vegetables salads, and use slightly sweetened dressings for fruit salads, soft,
delicate greens like Boston
or Bibb lettuce require a light dressing. A thick, heavy one will turn to mush.
Dressing may be added at service time (as
for green salads), served separately for the customer to add, or mixed with the
ingredients ahead of time (as in potato salad, tuna salad, egg salad, and so
on). Salad mixed with a heavy dressing, like mayonnaise, to hold it together is
called a bound salad.
Remember: dressing is a seasoning for the
main ingredients. It should enhance their flavor, not overpower or drown them.
ARRANGING THE SALAD
Perhaps even
more than with most other foods. The appearance and arranging arrangement of a
salad is essential to its quality. The colorful variety of salad ingredients
gives the creative chef an opportunity to create miniature works o 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 asymmetry are the same for both arts.
It is something you have to develop an eye for, by experience and by studying
good examples.
UNDERLINES FOR ARRANGING SALADS
1. Keep the salad off the rim of the plate
Thrall of the
rim as a picture frame, and arrange the salad within this frame. Select the
right plate for the portion size, not too large or too small.
2. Strive for a good balance of colors.
Plain iceberg
lettuce looks pretty pale and sickly all by itself, but it can be lined up by
mixing in some darker greens and perhaps a few shreds of carrot red cabbage, or
other colored vegetable. On the other hand, don’t go overboard. Three colors
are usually enough and sometimes just as few different shades of green will
create a beautiful effect. Too many colors may look messy.
3. Height helps make a salad attractive.
Ingredients
mounded on the plate are more interesting than if they are spread flat. Lettuce
cups as bases add height. Often just a little height is enough. Arrange
ingredients like fruit wedges or tomato slices so that they overlap or lean
against each other rather than lay them flat of the plate.
4. Cut ingredients neatly.
Ragger or sloppy
cutting makes the whole salad look sloppy and haphazard.
5. Make every ingredient identifiable.
Cut every
ingredient into large enough pieces so that the customer can recognize them
immediately. Don’t pulverize everything in the buffalo chopper or VCM. Bite
size pieces are the general rule, unless the ingredient can be cut easily with
the fork such as tomato slices. Seasoning ingredients, like onion, may be
chopped fine.
6. Keep it simple.
A simple,
natural arrangement is pleasing. An elaborate design, a gimmicky or contrived
arrangement, or a cluttered plate is not pleasing. Besides, elaborate designs
take too long to make.
RECIPES
AND TECHNIQUES FOR MAKING SALADS
Thorough pre-preparation is extremely
important in salad making. There is little cooking involved, but a great deal
of time-consuming handwork. Salads can be made quickly and efficiently only if
the station is set up properly.
Basic Procedures
Most salads are made in quantity, so an
assembly-line production system is most efficient.
1. Prepare
all ingredients. Wash and cut greens. Prepare cooked vegetables. Cut all
fruits, vegetables, and garnish. Mix bound and marinated salads (egg salad,
potato salad, three bean salad, etc.). have all ingredients chilled.
2. Arrange
salad plates on work tables. Line them up on trays for easy transferring to
refrigerator.
3. Place
bases or under liners on all plates.
4. Arrange
body of salad on all plates.
5. Garnish
all salads.
6. Refrigerate
until service. Do not hold more than a few hours or salads will wilt. Holding
boxes should have high humidity.
7. Do
not add dressing to green salads until service or they will wilt.
GREEN SALADS
Principles
Salad greens must be fresh, clean, crisp, cold, and well drained, or
the salad will lack quality. Good greens depend on proper preparation.
Moisture and air
are necessary to keep greens crisp:
1. Leaves
wilt because they lose moisture. Washing and refrigerating can restore
crispness. The moisture those clings to the leaves after thorough draining is
usually enough too much water drown them and dissolve out flavor and nutrients.
2. Air
circulation is essential for the greens to “breathe”. Do not seal washed greens
too tightly or pack too firmly. Refrigerate in colanders covered with clean,
damp towels, or in specially designed perforated plastic bins. These protect from
drying while still allowing air circulation.
Browning or
“rusting” occurs when cut greens are held too long. This can be partially
avoided by rinsing them in a very mild antioxidant and by using stainless steel
knives. Better yet, plan purchasing and production so that you don’t need to
hold them too long.
Basic Procedure for Green Salads
1. Wash greens thoroughly.
2. Drain
greens well.
3. Crisp
the greens.
4. Cut
or tear into bite-size pieces.
5. Mix
the greens.
6. Plate
the salads including under liners, if used.
7. Garnish
8. Refrigerate.
9. Add
dressing immediately before service, or serve it on the side.
VEGETABLE SALADS
Principles
Vegetables salads are salads whose main
ingredients are vegetables other than lettuce of other leafy greens. Some
vegetables are used raw, such as celery, cucumber, radishes, tomatoes, and
green peppers. Some are cooked and chilled before including in the salad, such
as artichokes, green beans beets and asparagus.
Guidelines for Making Salads
1. Neat,
accurate cutting of ingredients is important, because the shapes of the
vegetables add to eye appeal. The design or arrangement of a vegetable salad is
often based on different shapes, such as long, salad asparagus and green beans,
wedges of tomato, slices of cucumber, strips or rings of green pepper, and
radish flowers.
2. Cut
vegetables as close as possible to serving times or else they may dry or
shrivel at the edges.
3. Cooked
vegetables should have a firm, crisp texture and good color. Mushy, overcooked
vegetables are unattractive in a salad.
4. After
cooking, vegetables must be thoroughly drained and well chilled before being
included in the salad.
5. Vegetables
are sometimes marinated, or soaked in a seasoned liquid, before being made into
salads, as for three-bean salad and for mushrooms a la grecque. The marinade is
usually some form of oil and vinegar dressing, and also serves as the dressing
for the salad. Do not plate marinated salads too for ahead of time; for the
lettuce base will wilt. Use crisp, sturdy greens (such as iceberg, romaine, or
chicory) as bases, since they do not wilt quickly.
COOKED SALADS
Principles
Cooked salads are those whose ingredients are cooked foods, usually
meat, poultry fish eggs, or starch products, and occasionally some vegetables.
They are different from combination salads and from vegetable salads using
cooked vegetables in that the cooked product is usually mixed with ka thick
dressing, generally mayonnaise, during preparation.
A salad that is mixed with a thick
dressing to bind it together is also called a bound salad. Some bound salads,
such as tuna, egg, or chicken salad, can also be used as sandwich fillings.
Guidelines for Making Cooked Salads
1. Cooked
ingredients must be thoroughly cooked before mixed with mayonnaise, and the completed
salad mixture must be kept chilled at all times. Mayonnaise type salads are
ideal breeding grounds for bacteria that cause food poisoning.
2. Cooked
salads are good ways to use leftovers such as chicken, meat, or fish, but the
ingredient must have been handled according to the rules of good sanitation and
food handling. The product will not be cooked again to destroy any bacteria
they might grow in the salad and cause illness.
3. Potatoes
for salads should be cooked whole, then peeled and cut, in order to preserve
nutrients.
4. Don’t
cut ingredients too small, for the final product will be like much or paste,
with no textual interest.
5. Crisp
vegetables are usually added for texture. Celery is the most popular, but other
choices might be green peppers, carrots, chopped pickles, onions, water
chestnuts, or apples. Be sure that the flavors go together, however.
6. Blend
main ingredients, such as potatoes or some seafood’s, may be marinated in a
seasoned liquid such as vinaigrette before being mixed with the mayonnaise and
other ingredients. Any marinade not absorbed should be drained first to avoid
thinning out the mayonnaise.
7. Fold
in thick dressings gently to avoid crushing or breaking the main ingredients.
8. Bound
salads are usually portioned with a scoop. This has two advantages: (a) it
provides portion control. (B) it gives height and shape to the salad.
9. Choose
attractive, colorful garnishes. A scoop of potato or chicken salad looks pretty
pale and uninteresting without a garnish.
FRUIT SALADS
Principles
As their name indicates, fruit salads have
fruits as their main ingredients. They are popular as appetizer salads, as
desserts salads, and as part of combination luncheon plates, often with a scoop
of cottage choose or other mild-tasting protein food.
Guidelines for making fruit salads.
1. Fruit
salads are often arranged rather than mixed or tossed, because most fruits are
delicate and easily broken. An exception is the Waldorf salad, made of firm
apples mixed with nuts, celery, and mayonnaise-based dressing.
2. Broken
or less attractive pieces of fruit should be placed on the bottom of the salad,
with the more attractive pieces arranged on top.
3. Some
fruits discolor when cut and should be dipped into an acid such as tart fruit
juice.
4. Fruits
do not hold as well as vegetables after being cut. If you are preparing both
vegetables and fruit salads for a particular meal service, the vegetables
salads should usually be prepared first.
5. Drain
canned fruits well before including them in the salad; for the salad will be
watery and sloppy. The liquid from the canned fruit may be reserved for using
in fruit salad dressings for other preparation.
6. Dressing
for fruit salads are usually slightly sweet, but a little tanginess is usually
desirable as well. Fruit juices are often used in dressings for fruit salad.
COMBINATION SALADS
Principles
Combination salads get their name because they are combinations of
different kinds of ingredients. They may even consist of two or more different
salads in an attractive arrangement, for example, chicken salad and sliced
cucumber and tomato salad arranged on a bed of greens. Probably the most
popular combination salad is the chef’s salad, mixed greens with strips of
turkey, ham, and cheese, and usually several raw vegetables such as tomato and
green pepper.
Because they are more elaborate and can
usually be quite substantial kin size, combination salads are often served as
main courses. Because combination salads are often made up of other kinds of
salads, there are really only two guidelines for their production.
1. Observe
the guidelines for preparing the different components, such as greens,
vegetables, cooked salads, and fruit salads.
2. Observe
the guidelines for attractive salad arrangement.
GELATIN SALADS
Principles
Gelatin salads have a distinguished history. Their ancestors are
aspics, the highly ornamented appetizers and elaborate buffet pieces made with
meat and fish stocks rich in natural gelatin extracted from bones and
connective tissue. Aspics are part of the glory of classical cuisine and still
an important part of modern buffet work.
It’s no longer necessary to extract
gelatin from bones in you kitchen, since purified, granular gelatin and gelatin
sheets have long been, available for use in the pantry. Many excellent
gelatin-based salads can be made with little labor using these products.
However, most gelatin products today are made with sweetened prepared mixes,
whose high sugar content and heavy reliance on artificial color and flavor make
their appropriateness as salads somewhat questionable. Often in a cafeteria
line you will see in the salads section little squares of gelatin with a
lettuce leaf underneath and a dap of mayonnaise on top; and in the dessert
section the identical product, without the lettuce leaf and with a dab of
whipped cream in place of the mayo.
Nevertheless, as professional cooks you
need to know how to prepare these products, because your customers will expect
them. You should also know how to prepare salads using unflavored gelatin,
relying on fruit juices and other ingredients for flavor-unflavored gelatin with
a highly sweetened dessert gelatin.
SEASONINGS AND FLAVORINGS
Nearly any herb
or spice can be used in salad dressings. Other ingredients added for flavoring
include mustard, catsup, Worcestershire sauce, and various kinds of cheeses.
EMULSIONS IN SALAD DRESSINGS
Salad dressings,
however, must be evenly mixed for proper service, even though they are made
primarily of oil and vinegar. A uniform mixture of two immiscible liquids is
called an emulsion.
Temporary Emulsions
A simple oil and
vinegar dressings is called a temporary emulsion, because the two liquids
always separate after being shaken up.
The disadvantage of oil and vinegar
dressings is that they must be shaken or stirred before each use.
Permanent Emulsions
Mayonnaise is
also a mixture of oil and vinegar, but the two liquids do not separate.
OIL AND VINEGAR DRESSINGS
The thickened,
sweet, tomato-based dressing often served, as “French dressings” is unknown kin
France. The ratio of oil to vinegar in basic French dressings is 3 parts oil to
1 part vinegar.
VINAIGRETTE
3 Parts of olive oil + 1 part of vinegar
salad and pepper to taste.
Lemon Dressing: 3 parts of olive oil +
half of lemon juice + salt and pepper.
English Mustard Dressings: Vinaigrette
dressing + half a teaspoon of English mustard per pint, reduce vinegar in
proportion.
Fine herbs Dressing: Vinaigrette
dressing + half a teaspoon of fine herbs.
Swiss Dressing: Mix three parts of
rendered fat bacon, cut into dice with one part of heated vinegar salt, sugar
and pepper from the mill, to taste.
Roquefort dressing: Vinaigrette with a
heavy garnish of chopped chives, tarragon, parsley and capers.
Sauce gribiche: Mayonnaise dressing
with a garnish of chopped gherkins, capers, chervil, tarragon, parsley and
strips of hard white of eggs.
Thousand islands: Mayonnaise dressing with a little
whiully sauce and chopped red pimento, chives and green pepper.
Escoffier dressing: Mayonnaise with
lemon juice, Worcestershire sauce, chill sauce, paprika and chopped chives, to
taste.
Scandinavian Dressing: Mix 3 parts of
castor sugar with 2 parts of wine or white vinegar dissolve overnight, use with
all green salads, various herbs can be added.
