Banquet-Style Salad Preparation

For both banquet service and in budget and midlevel restaurants, undressed salads are plated and garnished ahead of time. Dressings may be placed in portion cups set on the plates or served separately in cruets or sauceboats. The salad plates are placed on trays, covered with plastic film, and refrigerated until needed.

When setting up plated salads ahead of time, you should avoid adding perishable garnishes such as cut tomatoes or onions, as they deteriorate quickly and may make the other ingredients soggy or give them off-odors. Crisp garnishes such as bacon or croûtons become soggy in the refrigerator. These types of garnishes should be added just before service.