À la Carte Salad Preparation

In fine-dining restaurants, simple salads are always prepared to order by placing the greens in a work bowl and tossing them with a light coating of the specified dressing. The goal in dressing salad greens is to coat each individual leaf with a light film of dressing, so each bite is perfectly balanced in flavor.

To maintain proper portion control, garde manger chefs must become skilled at estimating the proper amounts of both greens and dressing. For speed of preparation and good control of application, vinaigrettes and other dressings are typically kept in large squeeze bottles. To lightly coat whole, delicate leaves of lettuce for an arranged presentation, garde manger chefs occasionally put light, thin dressings into spray bottles and mist the greens with the dressing. While greens are being tossed with the dressing, small pieces of nonjuicy garnish ingredients are sometimes added and mixed in. Salads may be tossed and plated with a gloved hand or with tongs. They may be completed with the addition of a simple garnish.