Accompaniment Salads

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
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, except with such items as ham or pork.

Side-dish salads should be light and flavorful, not too rich. Vegetable salads are often good choices. Heavier salads, such as macaroni or high-protein salads containing meat, seafood, cheese, and so on, are less appropriate, unless the main course is light. Combination salads with a variety of elements are appropriate accompaniments to sandwiches.