The garnishing of salads, while it may seem to be an unimportant part of the preparation of this food, is really a matter that demands considerable attention. Lettuce is used oftenest for this purpose, but almost any edible green, such as endive, watercress, etc., makes an excellent garnish. Generally when lettuce is the garnish, the leaves are used whole, but if they are not in good condition for garnishing or if use is to be made of the coarse outside leaves of the stalks, they may be arranged in a pile, rolled tight, and then cut with a sharp knife into narrow strips.
Lettuce prepared in this way is said to be shredded, and a bed of it makes a very attractive garnish for many kinds of salad. Among the other foods used as a garnish are certain vegetables that give a contrast in color, such as pimiento, green peppers, radishes, and olives. Slices of hard-cooked eggs or the yolks of eggs forced through a ricer likewise offer a touch of attractive color.