modern salad presentation

10 Methods You Need To Know For Presenting Beautiful Salads

Why is it that restaurant salads look so incredible? Meanwhile, your homemade salads are tossed together with dressing and tend to look like a soggy mess: Just kinda blah. There's a lot that goes into presenting an appealing salad. After all, people eat with their eyes first before a bite crosses their lips, so if you want to wow, then you'll want to focus on the details.

What does this mean? That means that not only do you want to choose only the best and freshest ingredients to include in your salads, but you will also want to spend the extra time putting everything together. Salads shouldn't be a thrown-together afterthought; they should be a planned course in and of themselves.

If you want a five-star-worthy salad, then there are some tricks and tips that you can follow. Since salads seem so simple, it's easy for them to be an overlooked basic first course. But you can dazzle your dinner guests with a few very easy improvements to step up your salad game. Whether your salad is an opener for a larger meal or part of the main course itself, you can make sure your greens are on point and the envy of the dinner table.

1. Make sure your greens are hydrated and crisp

The base of most salads is leafy greens, whether it's lettuce, arugula, or spinach. Like a house, you want your salad to have a solid foundation, and that means using only the freshest greens that are at the height of crispness.

Using lettuce that's turning brown or past, its prime is just setting yourself up for failure. The last thing you want is your guests biting into a limp, dehydrated leaf of lettuce. If you find that your lettuce looks slightly wilted, you can typically revive it by soaking the leaves in ice water. 

The ice bath will replump the dehydrated cells of the greens and bring back the faded crunch. So a half hour before you want to start putting your salad together, soak the greens soaking in a bowl of water and ice, and you'll be building yourself a very solid salad.

Don't forget to season your salad greens, as well. Just a pinch of salt and pepper makes a huge difference when you're serving your finished product. The seasoning will make all the flavors of your salad pop, so don't even think about serving your salad without crispy, flavorful greens as your base.

2. Pomegranate seeds make for beautiful additions

You can immediately elevate your salads by scattering a handful of pomegranate seeds onto the greens and across the plate. Not only do pomegranate seeds shine like  delicate gems, but they are also incredibly nutritious.

Though you might be tempted to buy pre-packaged pomegranate seeds, save yourself the extra cost and buy a whole fruit and pluck out the seeds yourself. Though it might seem intimidating and messy at first, it's actually easy to remove  pomegranate seeds . 

All you need is a sharp knife and a bowl of water. Just cut your whole pomegranate into sections, submerge the sections in water, and gently use your fingers to remove the seeds from the white pith. Then, just drain the water from the bowl, and you'll have a nice collection of gorgeous pomegranate seeds with no staining and no mess!

Once you have the seeds, they can be added as a final touch to your salads, artfully scattered on top of the plated vegetables to give that pop of both color, flavor, and texture that will truly elevate your salad course. 

3. If you're adding an avocado, don't let it go brown

Creamy and nutritious avocado had gone from a fad fruit into a true culinary staple. It's almost impossible to recall a time when avocados were ubiquitous on toast, in smoothies, and, yes, on salads!

One of the inevitable issues with avocados, though, is their delicate nature. They brown quickly, and it's hard to keep them looking fresh, even if they've been cut only hours (sometimes even minutes) beforehand. 

If you want your salads to look truly professional, you don't want to top them with browned avocado, as it will give the whole dish an appearance of not being fresh. So don't sabotage yourself, and try using some different ways of keeping your  avocados fresh .

You could wait to slice your avocado until right before you're about to serve the salads, but if you need to prep everything ahead of time, you could brush your sliced avocado with olive oil to keep it from oxidizing or keep your avocado slices in a mixture of lemon juice and water. 

Both of these methods place a barrier between the finicky avocado flesh and the air, which is the real villain of the story. The less your avocado is exposed to air, the better it will look, so make sure it's one of the final touches that you add before your salads hit the table.

4. Use crumbled cheeses instead of shredded cheese

Bagged and shredded cheese works in a pinch or when you're packing your daily lunch in a mason jar for work. But if you're looking to impress, leave the shreds in the fridge and go for chunkier cheese crumbles. No one knows cheeses like the great state of Wisconsin. The Wisconsin Cheeseman  recommends using crumbly, drier cheeses like feta and blue cheese in salads. 

These cheeses can be broken down into perfect, fork-sized pieces that will look much more professional than shreds. If you wanted to include the snappy flavor of cheddar in your salad, you can add chunky, squeaky  cheese curds . Crumbles and curds, with their irregular shapes, add way more visual interest to your salads than the predictability of shredded cheese.

Of course, dry parmesan cheese is one of the most popular salad cheeses. The flavor of parmesan is too intense for most people to cut it into chunks for your salad. But that doesn't mean you have to shred it. 

You can grate it into a fine dust, creating a snowy effect on your salad. Or you can use your vegetable peeler  to create beautiful curls directly from a block of parmesan. The curls will look incredibly elegant, and the cheese will taste fresher when it has just been cut from the block.

5. Candied nuts or seeds add sparkle and texture

If you're not adding nuts or seeds to your salads, you're missing out on a whole level of texture and flavor. Sunflower seeds, pumpkin seeds, flax seeds, almonds, walnuts, and pecans all add their own burst of flavor and loads of additional nutrients. Most nuts contain a combination of healthy fats and protein, which makes them an ideal component of salads.

Not only are nuts and seeds nutritionally beneficial, but they are also very visually appealing. Almost all nuts can just be added directly to your salads, but if you want to step up your game, you can make candied  nuts before tossing them into the salad.

Pecans are the standard choice for a candied nut, but they don't have to be your only option. Walnuts, almonds, and pistachios will hold up to the candying process. By mixing some brown sugar, large-grain salt, melted butter, and any additional spices you might want (a pinch of cayenne brings the heat, while a bit of ginger marries well with fruit), you can either make candied nuts and seeds in a pan on the stovetop or spread them out on a sheet pan and pop them in the oven.

The sugars will caramelize and give an additional pleasant crunchy coating to the nuts. The candied coating will add sparkle and shine to the nuts, making them stand out nicely and demonstrating that you're not afraid to go the extra mile for your salads.

6. Vary the cuts of your vegetables

If you want your salad to really look fancy, you'll want to change the way that you cut your vegetables. You can use a mandolin or a vegetable peeler to get ribbon-thin slices of veggies. Curls of carrots look much more interesting than just your standard coin-cut slices. Cutting onions thinly keeps their pungent flavor from being too overwhelming.

There are a few basic knife skills  that every home chef should master, specifically the julienne, brunoise, and chiffonade cuts. The julienne cut creates long, rectangular match-sticks. If you chop down the length of those strips, you'll end up with perfect little cubes, which is the brunoise cut. Vegetables like radishes, carrots, and peppers all benefit from these cuts.

The chiffonade cut is best suited to fresh herbs, such as basil and sage. You roll the leaves of the herbs into a tight tube like you're rolling a cigar, then use a sharp knife to slice down the length of the tube, resulting in gorgeous, ribbon-like tendrils. Using these different cuts adds visual appeal and helps add strong flavors (like fresh basil) in controlled amounts.

7. Section citrus fruit and remove the pith

Adding citrus fruits, especially orange and grapefruit, is a fantastic way of adding bright notes to your salads. Grapefruit  plays nicely with lots of different greens, cheeses, and nuts.

While it might seem straightforward to peel and add your citrus fruit to your salads, if you want your dish to look extra professional, you'll want to make sure that your citrus fruit is properly sectioned. To do this, you need a sharp knife and a cutting board. 

You'll want to remove both ends of the citrus fruit so that it can be rested on the flat-cut end. Then, you'll want to follow the curve of the fruit and slice away the tough outer skin, cutting as close to the flesh of the fruit as possible. 

This way, you're removing the bitter white part of the skin called the pith. This is especially important because removing the pith not only makes your cut citrus look more professional but it also improves the flavor and makes the fruit less stringy.

Once the pith has been cut away, you'll see the natural lines of the citrus sections. Cutting in at an angle will help you remove the citrus sections from the natural membrane. Removing this membrane also improves the texture of the fruit. It might seem like a lot of work, but it truly takes your salads to the next level.

8. Integrate roasted vegetables for visual appeal

There's no culinary law which states that the vegetables in a salad need to be raw. To that end, adding a few roasted vegetables  to your salad will not only add visual appeal to your dish, but it will also change the flavor profile of the cooked veggies.

Typically, when you roast vegetables, it makes them a bit sweeter and softens them. Carrots, sweet potatoes, beets, and brussels sprouts are excellent choices for adding roasted vegetables to salads. The roasting  process caramelizes the veggies and deepens their flavor.  Autumnal and winter salads especially benefit from the flavors that are brought out by roasting.

Summer salads, on the other hand, can be enhanced by adding grilled  fruits . Pineapples, citrus fruits, peaches , and even watermelon  can be placed on the grill so that the  Maillard reaction leads to an incredible caramelization process of sugars and proteins in the food.

Adding roasted or grilled components will add incredible dimensions to your salad both in terms of appearance and flavor, elevating it well above just a regular plate of cut-up raw veggies.

9. Add crunchy homemade croutons

Croutons offer an easy and tasty way of adding texture and flavor to your salads. Depending on what sort of bread you use for your croutons, they can change up the flavor profile of your salads as well.

You can use any variety of bread to make your own  croutons , and the bread doesn't have to be fresh, either. So if you have a length of ciabatta leftover from your Italian dinner the other night or the last half of a loaf of rye that's starting to go stale, you can rip it up into various fork-sized pieces and mix them in oil, herbs, and garlic before tossing them onto a sheet pan in the oven. 

Use your hands to tear up the bread, too, instead of cutting it up with a knife. That way, you get unique shapes with your bready bits instead of uniform croutons. Much like the cheese crumbles from earlier, having differing shapes is more aesthetically appealing. 

If you're making your salad ahead of time, don't add your croutons until you're just about to serve the salad. Croutons are there to add crunch, so they lose their appeal if they get soggy while they're waiting around in the fridge, coated in dressing. 

10. Season with large crystal finishing salt after plating

Seasoning your salad is a crucial step that is often missed when you're preparing salads at home. You can rest assured that one of the things that makes restaurant salads pop is that the greens get a healthy pinch of salt and pepper before you tuck into them. If you want to make sure that your dinner party salads have that hidden wow factor, make sure you season your greens before you add the dressing and other components.

Once your salads are assembled, you can then do your best dramatic chef impression and sprinkle your finished salad with a pinch of sel gris , fleur de sel , or Himalayan pink salt . These salts have different mineral compositions than standard table salts. 

Sel gris and fleur de sel are sea salts that contain additional minerals from the regions of the seas where they are harvested. Their delicate flavors and larger crystals make them ideal for adding to a salad as a finishing touch. The large flakes of salt will be more visible and artistic than your standard table salt.

Himalayan pink salt doesn't diverge too drastically in its mineral composition from standard sea salt, but its striking visual appearance makes it an ideal finishing salt. This final step of adding a flick of salt to your greens might seem trivial, but it truly does separate the amateur from the professional culinarians.

10 Creative Salad Plating Ideas

Salad is so much fun because of the endless possibilities. It’s crisp, fresh, healthy, wholesome, delicious, and beautiful. From crunchy nuts and berries that pop, to soft cheese with the perfect taste to complement your flavor profile, we know you’ve spent a lot of time finding just the right recipes for your guests. Now that you’ve created perfect salad offerings, let’s explore how you can turn them into beautiful presentations with the right plating option, setting the tone for your guests’ dining experience. Keep reading for 10 creative salad plating ideas.

Shake things up with this unexpected artistic design. The delicate texture creates an added dimension to your plated salad while still allowing your colorful salad ingredients to pop and stand on their own. Who said salads are boring? Not us!

Magnoliaª Platter:  OP-1290-W    Coming Soon!

2 oz. Metal Condiment Cup:   4-84100

Make a statement with this on-trend square plate while saving table space. The shape also contrasts other round tableware for a more dynamic salad presentation.

Products Used:

Rectangular Serving Platter:   RP-1490-BK

2 oz. Metal Condiment Cup:   4-84100  

Give your brand a modern feel with this gorgeous green bowl. This is one of our favorite creative salad presentation ideas. The glaze adds depth to your presentation while drawing the eye toward the salad . The green complements  and contrasts your fresh ingredients for a salad pre sentation that showcases your hard work.

Irregular Bowl:   B-42-CSG

Soft, textured circles on the enhanced rim of this entrŽe bowl let the star of the show shine through. Your salad nestles perfectly in the deep basin of this bowl, adding another dimension to all your plated salads. This break-resistant bowl is also ideal for outdoor entertaining. Your salad was grown in a garden, and now you can serve it one, too!

Textured Rim Soup, Salad, or Pasta Bowl:   B-12-MN-W

This is one of our favorite salad plating ideas for bigger salads. The optimal size for an entrŽe salad, the gentle ivory beautifully offsets all of the vibrant colors in your perfectly crafted salad. Salads served in this bowl are the main event, no warm-up act needed! 

1.9 qt. Salad Bowl:   B-49-DI

Another option for an entrŽe salad, this round plate will complement and match other hot food entrŽes served to your guests. Your plating will be consistent, making for a smoother overall appearance.

Textured Rim Plate:   PT-6-MN-W

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Here’s a modern take on more traditional salad plating ideas. Soft, round edges make this square bowl contemporary, friendly, and inviting. You’ll save table space while playfully contrasting other round plates on the table. 

Square Bowl:   CS-8020- W

Serve your side salad on this sleek, yet friendly square plate with rounded edges. The slight lift around the edge of the plate keeps the salad on the dish and makes for a clean, comfortable eating experience.

Square Coupe Plate:   CS-6119-W

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This crackled glass look from our Cache ª line is a crowd pleaser and makes for a dynamic salad presentatio n. It is one of our more unique salad plating ideas. The cascading shape adds a touch of elegance to a modern look and draws your diners’ eyes to the bowl while inviting them in for a delicious salad adventure.

Textured Cascading Bowl:   B-788-JA

This elegant and popular option is from our Bugambilia® line. The resin-coated aluminum feature has excellent temperature co nductivity. Ideal for cold dishes, this cascading, textured bowl will keep your salad greens colder for a longer time than other bowls. Your guests will be delighted by such a luxurious and thoughtful salad presentation.

Soup, salad, and sandwich are natural pairings. Get ideas about how to seamlessly take your guests from the salad course to soup and sandwich entrŽes with these creative and exciting plating options . 

Resin-Coated Aluminum Bowl:   BRD18

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8 Modern Food Plating Trends & Presentation Styles

In the restaurant business, food plating can be critical, especially when guests are ready to post and share on social media. Our chefs curated a list of the top food plating techniques that helps to elevate the guest experience.

1. Landscape Technique

Taking inspiration from landscape gardens, this linear arrangement of food is usually kept low and long. 

3. Food on organic materials Technique

Using organic materials such as wood, slate and stone as a plating device lends a more rustic and back-to-nature feel to dishes. 

5. The Nordic Look Technique

Make ribbons or chunks of vegetables and scatter herbs on a dish to garnish for seemingly effortless style. ‘Gone Fishing’ by the Danish chef and food stylist Mikkel Karstadt is a good place to look for inspiration; follow him on Instagram

7. Bathing Technique

Bathe fish in broth or sauce. For example, these tortellini with a shellfish sauce or coquilles with chicory, truffle foam, goat cheese and shrimps.

2. Free-form Technique

Like many modern paintings, free form plating may seem carelessly strewn across a plate, but each stroke and food placement is carefully thought out to create an abstract yet intriguing “painting” on a plate. 

4. Futuristic Technique

Making use of sleek materials like metal, glass and steel, futuristic plating creates a cutting edge and futuristic plating like the example below.

6. Hide and Seek Technique

Layering adds an element of playfulness and surprise to the dish. Think a puffed rice cracker covering crab meat, thinly sliced radishes hiding a yummy sea bass tartare... 

8. Super Bowl Technique

Bowl food is a massive trend, with cookbooks and restaurants to match.

Try a more elegant styled bowl; used for smaller dishes, like starter or entremets. 

FINDING THE RIGHT PLATE

Which plate you choose can make or break your dish, says South African Chef Jack Coetzee. Try to avoid symmetry, it’s not very interesting. And you need to create some height on your plate. However, if you are blatantly going for symmetry,  then you can get away with it because it’s your intention. But the plates do look very average if you’re trying to do something and you end up with it looking symmetrical. You can follow his course on plating in our UFS Academy for a more visual explanation.

Here are a couple of take-outs he shares on the different shapes of plates you can use and their possibilities to present your food. 

Rectangular or elongated plate

Using a rectangualr plate is effective if you have lots of small little garnishes that can wind their way through the length of the plate, making it look like a garden.

Square plate

This is not the easiest shape to work with. You have to use the Rule of Thirds, which is a theory dictating how an image (in this case your plate) should be composed in order to create an aesthetically pleasing result. You basically break your plate up into a grid system of 9 block and try to avoid using the bull’s eye itself because that’s a so-called dead spot. Also try not to use any of the spots in the corners.

Round plate

These are most commonly used. The same rule applies to your grid system on this plate, except you don’t have to worry about all the dead corners. Try not to get anything in the middle unless it’s deliberately in the middle. 

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Ultimate Guide to Greek Food Presentation

Imagine you are sitting on a sun-drenched terrace in Greece, overlooking the sparkling azure sea, with a plate of beautifully presented Greek food in front of you. The vibrant colors, fresh ingredients, and intricate details of the food presentation are not only visually appealing but also a reflection of the rich culinary heritage of Greece. In this ultimate guide to Greek food presentation, we will explore the art of garnishing, the techniques used by Greek chefs, and how you can effortlessly elevate your own dishes to recreate a slice of Greece in your own home. Get ready to embark on a gastronomic journey like no other, where every bite is an expression of Greek culture and tradition.

Introduction to Greek Food Presentation

Welcome to the ultimate guide to Greek food presentation! In this comprehensive article, we will explore the various techniques, tools, and tips to create visually stunning and appetizing Greek dishes. Greek cuisine is known for its vibrant colors, artful plating, and harmonious flavors, and we will delve into all the elements that make Greek food presentation so special. So get ready to unleash your creativity and elevate your culinary skills as we dive into the world of Greek food presentation.

Traditional Greek Food Presentation Techniques

Utilizing eye-catching colors.

When it comes to Greek food presentation, colors play a crucial role. Greek dishes are bursting with vibrant hues that not only stimulate the appetite but also add visual appeal to the plate. From the bright red of ripe tomatoes to the deep green of fresh herbs, utilizing eye-catching colors is a key technique in Greek food presentation.

Artful Plating and Arrangement

Greek cuisine is as much about the presentation as it is about the taste. The artful plating and arrangement of the dishes elevate the dining experience and visually captivate the diner. Whether it’s the careful placement of ingredients or the creative use of asymmetry, Greek food presentation techniques focus on creating visually pleasing compositions.

Layering Flavors for Visual Appeal

Another technique that sets Greek food presentation apart is the layering of flavors. By incorporating a variety of textures, colors, and tastes, each bite becomes a sensory delight. Whether it’s the contrasting textures of a crunchy spanakopita or the harmonious combination of sweet and savory in baklava, Greek dishes are designed to please both the eye and the palate.

Essential Tools for Greek Food Presentation

Quality kitchen utensils.

To create stunning Greek food presentations, it’s crucial to have the right tools at your disposal. Invest in high-quality kitchen utensils such as sharp knives, precision tongs, and fine sieve strainers. These tools will not only help you achieve precise cuts and arrangements but also enhance your overall cooking experience.

Decorative Plates and Bowls

Presentation starts with the choice of plates and bowls. Opt for decorative pieces that complement the aesthetic of Greek cuisine. Traditional Greek patterns or earthy-toned ceramics can add an authentic touch to your presentations. Remember, the plate is the canvas, and a well-chosen vessel can elevate an ordinary dish to a work of art.

Garnishing Tools

Garnishes are an essential element in Greek food presentation, and having the right tools for garnishing is a must. Invest in a set of garnishing tools that include peelers, zesters, and herb scissors. These tools will help you create intricate designs, zest citrus fruits, and expertly trim herbs, allowing you to add those finishing touches that make a dish truly visually appealing.

Building a Balanced Greek Food Presentation

Balancing flavors and textures.

One of the core principles of Greek food presentation is the balance of flavors and textures. Each dish should offer a variety of tastes, from sweet to savory, and a range of textures, from crispy to creamy. Achieving this balance ensures that every bite is a flavorful and satisfying experience.

Incorporating Seasonal Ingredients

Greek cuisine celebrates the use of fresh, seasonal ingredients. Incorporating seasonal produce not only adds depth and flavor to your dishes but also enhances the visual appeal. Freshly harvested vegetables and fruits not only provide vivid colors but also ensure that your dishes are at their peak in terms of flavor and taste.

Diversity in Presentation Styles

Greek food presentation offers a wide range of styles and techniques, allowing for creativity and diversity. From rustic and homestyle plating to sophisticated and contemporary arrangements, Greek cuisine embraces various presentation styles. Experiment with different techniques to find your own unique style and make your dishes stand out.

Mediterranean Colors and Greek Cuisine

Understanding the importance of colors.

Colors have a profound impact on our perception of food, and Greek cuisine is no exception. Understanding the psychology behind colors can help you create visually appealing presentations. For example, red evokes excitement and appetite, while green signifies freshness and vibrancy. By using this knowledge, you can strategically incorporate colors to enhance the visual appeal of your Greek dishes.

Colors that Complement Greek Dishes

When it comes to Greek dishes, certain colors are particularly complementary. The bright red of tomato-based sauces pairs beautifully with the vibrant green of fresh herbs. The golden hues of baked goods, such as baklava, create a warm and inviting visual contrast. Experiment with different color combinations to find the ones that work best for each dish.

Creating Harmonious Color Palettes

Creating harmonious color palettes is an essential aspect of Greek food presentation. When arranging a plate, consider the balance of colors and strive for a visually pleasing composition. Incorporate contrasting colors to create visual interest, or opt for a monochromatic palette for a sleek and sophisticated look. By paying attention to the colors, you can create stunning presentations that are as pleasing to the eye as they are to the palate.

Creative Plating Techniques for Greek Food

Stacking and layering.

Stacking and layering is a popular technique in Greek food presentation. By carefully layering ingredients, you create visually appealing structures that capture the diner’s attention. Whether it’s a tower of moussaka or a layered dessert, this technique adds depth and dimension to your dishes.

Molding and Shaping

Molding and shaping allows you to create unique and artistic presentations. Molded rice or vegetable shapes add an element of surprise and intrigue to your plate. Using molds and cutters, you can transform ordinary ingredients into visually stunning shapes that enhance the overall experience of the dish.

Using Sauces and Drizzles

Sauces and drizzles are not only a flavorful addition to Greek dishes but also a creative plating technique. With a steady hand, you can create intricate designs or add artistic swirls of sauces that enhance both the taste and visual appeal of the dish. The key is to balance the amount of sauce used, ensuring that it complements the other elements on the plate without overpowering them.

Garnishing as a Key Presentation Element

Choosing fresh and flavorful garnishes.

Garnishes are an integral part of Greek food presentation, adding a final touch of freshness and flavor. When choosing garnishes, opt for fresh herbs, microgreens, or edible flowers that complement the flavors of the dish. The garnish should enhance the overall presentation without overshadowing the main ingredients.

Herbs and Spices for Garnishing

Herbs and spices can add a pop of color and an aromatic touch to your Greek dishes. Sprinkle fresh herbs, such as parsley or dill, on top of savory dishes to add a vibrant green accent. Similarly, a pinch of ground cinnamon or a sprinkle of powdered sugar can elevate the visual appeal of desserts. Experiment with different herbs and spices to find the ones that best complement each dish.

Edible Flowers and Citrus Zest

For a touch of elegance and uniqueness, consider incorporating edible flowers and citrus zest in your garnishes. Edible flowers, such as pansies or marigold petals, not only add vibrant colors but also a subtle floral flavor. Citrus zest, whether it’s from lemons or oranges, adds a burst of freshness and aroma that complements a wide range of Greek dishes.

Incorporating Greek Food Presentation in Main Dishes

Beautifully plated souvlaki.

Souvlaki, a staple in Greek cuisine, can be transformed into a visually stunning dish with the right presentation techniques. Skewer the marinated meat or vegetables on decorative skewers and arrange them on a bed of vibrant greens. Drizzle some tzatziki sauce or sprinkle fresh herbs as a finishing touch. The result is a beautiful and appetizing plate that is sure to impress.

Artistic Moussaka Arrangements

Moussaka, a classic Greek dish, can become a work of art with a little creativity. Instead of the traditional layered casserole, try stacking individual portions of moussaka using a cylindrical mold. Top with a dollop of creamy béchamel sauce and sprinkle with grated cheese. Garnish with finely chopped parsley and serve with a side of fresh salad. This arrangement is not only visually appealing but also offers a unique twist on a beloved dish.

Stuffed Vegetable Masterpieces

Stuffed vegetables are a popular Greek dish, and they lend themselves well to creative presentations. Instead of serving them as individual servings, arrange the stuffed vegetables on a platter, alternating colors and shapes. Drizzle some olive oil and lemon juice over the top and sprinkle with fresh herbs. This visually striking presentation showcases the variety and beauty of Greek stuffed vegetables.

Elevating Greek Dessert Presentation

Arranging baklava and kataifi.

Baklava and Kataifi, traditional Greek pastries, can be arranged in an artistic manner to enhance their visual appeal. Stack layers of baklava or roll Kataifi into elaborate shapes. Dust with powdered sugar and drizzle with honey for a touch of sweetness. Serve on a decorative plate alongside a scoop of vanilla ice cream or a dollop of Greek yogurt. This presentation elevates the desserts to a visually stunning finale.

Creating Picture-Perfect Galaktoboureko

Galaktoboureko, a semolina custard pastry, can be presented as a picture-perfect dessert. Cut the pastry into individual portions and arrange them on a plate. Dust with a sprinkle of ground cinnamon and garnish with a fresh mint leaf. Serve with a drizzle of warm syrup on the side, allowing the diner to pour it over the dessert themselves. This presentation showcases the layers of the custard and the flakiness of the pastry, inviting the diner to indulge their senses.

Decorating Greek Yogurt Parfaits

Greek yogurt parfaits provide endless opportunities for creative presentations. Layer vibrant fruits, crunchy granola, and smooth yogurt in a glass or jar. Top with a sprinkle of chopped nuts or a drizzle of honey. Garnish with a fresh berry or a sprig of mint. This layered presentation not only looks appealing but also allows the diner to enjoy the various textures and flavors with each spoonful.

Experimenting with Modern Greek Food Presentation

Fusion of greek and international elements.

Modern Greek food presentation embraces the fusion of Greek and international elements. Experiment with incorporating flavors and techniques from other cuisines to create unique and exciting dishes. For example, you can infuse Greek salad with Asian-inspired dressing or garnish moussaka with Middle Eastern spices. This fusion of flavors and presentation styles adds a contemporary twist to traditional Greek cuisine.

Deconstructed Greek Dishes

Deconstructed dishes offer a creative and visually stunning way to present Greek cuisine. Break down a traditional dish into its individual components and present them in an artful manner. For example, deconstruct a Greek salad by arranging each ingredient separately on the plate. Serve the feta cheese in the form of a foam or use a pipette to add dressing dots. This innovative presentation highlights the flavors and textures of each element, resulting in a memorable dining experience.

Contemporary Serving Vessels

The choice of serving vessels can greatly impact the presentation of Greek dishes. Instead of traditional plates, experiment with contemporary and unique serving vessels such as slate boards, wooden platters, or individual glass jars. These modern presentations add visual interest and allow the colors and textures of the dish to take center stage. Let your creativity run wild and choose vessels that complement the style and aesthetic of your Greek cuisine.

In conclusion, Greek food presentation is an art form that combines vibrant colors, artful plating techniques, and a balance of flavors and textures. By utilizing traditional techniques, high-quality tools, and a creative mindset, you can elevate your Greek dishes to new heights. Whether you’re arranging stuffed vegetables or creating a deconstructed moussaka, each element of the presentation adds to the overall dining experience. So go ahead, unleash your creativity, and let Greek food presentation inspire your culinary adventures.

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The Art of Food Presentation: Elevate Your Culinary Creations

Uncover the secrets of Food Presentation and learn how to elevate your culinary creations to a new level. Discover the importance of plating and the techniques used by professionals.

Food presentation is an art that marries culinary skills with aesthetics. It's the secret weapon of chefs and food enthusiasts worldwide, transforming ordinary dishes into extraordinary culinary experiences. The way food is presented on the plate can influence our perception of taste, making it an essential aspect of the dining experience. This article will delve into the world of food presentation, providing insights and tips to help you elevate your culinary creations.

Food presentation goes beyond merely arranging food on a plate; it's about creating a visual feast to complement the flavors of the dish. It involves the careful placement of food, garnishes, and sauces to create a balanced and appealing look. The colors, textures, and shapes all play a crucial role in making the dish visually appetizing.

Rules of Food Presentation

The first rule of food presentation is to keep it simple. Overcrowding the plate can make it look messy and unappetizing. Instead, focus on the quality of the ingredients and let their natural beauty shine. Use a clean, white plate as your canvas and arrange the food in a way that highlights its colors and textures.

Contrast is another important element in food presentation. By contrasting colors, shapes, and textures, you can create a visually appealing plate. For example, a bright, crunchy salad can be paired with a creamy, soft pasta dish. The contrast in colors and textures will make the plate more visually appealing and exciting.

Garnishes are the finishing touches that can elevate a dish from good to great. However, they should not be used merely for decoration; they should enhance the flavor of the dish. Fresh herbs, edible flowers, and citrus zest are some examples of garnishes that can add a pop of color and flavor to your dish.

The arrangement of food on the plate is also crucial. As a general rule, the main ingredient should be placed at the center of the plate, with the side dishes and sauces arranged around it. This not only makes the plate look balanced but also allows each ingredient to shine.

Remember, the goal of food presentation is not to create a work of art, but to enhance the dining experience. By paying attention to the presentation, you can make your dishes more appealing and enjoyable. So, the next time you're preparing a meal, take a moment to consider how you can present it in a way that will delight the senses.

Food Presentation In Different Cultures

Food presentation is not a new concept. In fact, it has been a part of culinary traditions around the world for centuries. In Japan, for example, the art of food presentation, or "kaiseki," is considered an integral part of the dining experience. Similarly, in French cuisine, the presentation of food is given as much importance as the taste.

Here are a few examples of food presentation in different cultures:

Japanese Cuisine : Japanese food presentation focuses on simplicity, balance, and minimalism. Plates are often arranged with precision, showcasing the natural colors and textures of the ingredients. The use of bento boxes and compartmentalized dishes allows for the separation of flavors and prevents mixing of different components.

French Cuisine : French food presentation emphasizes elegance and artistry. Dishes are meticulously plated with attention to detail, creating a visually appealing arrangement. Sauces are often used to create intricate designs, and garnishes such as herbs and edible flowers are used to enhance the overall presentation.

Indian Cuisine : In Indian cuisine, food is often presented on a thali, a large round platter with multiple small bowls. Each bowl contains a different dish, providing a variety of flavors and textures. The arrangement of colors and the use of spices like turmeric and saffron add vibrancy to the presentation.

Chinese Cuisine : Chinese food presentation focuses on the balance of colors, textures, and flavors. The use of a lazy Susan allows for communal dining, with dishes placed in the center for everyone to share. Stir-fried dishes often incorporate a variety of vegetables and meats, creating a visually appealing mix of ingredients.

Middle Eastern Cuisine : Middle Eastern food presentation often includes a variety of mezze or small appetizer dishes. These are arranged on a large platter and served with bread, creating a communal dining experience. Garnishes such as fresh herbs, olives, and yogurt are used to add color and freshness to the presentation.

These are just a few examples, and food presentation practices can vary widely within each culture as well. The presentation of food not only reflects cultural traditions but also influences the dining experience by engaging multiple senses and creating a visually enticing meal.

Food Presentation in the Age of Social Media

In recent years, the importance of food presentation has been amplified by the rise of social media. With platforms like Instagram and Pinterest, food has become a visual medium, and presentation has become more important than ever. Chefs and home cooks alike are using these platforms to showcase their culinary creations, pushing the boundaries of food presentation.

While food presentation can seem daunting, it's something that anyone can master with practice. Start by observing how food is presented in restaurants and cookbooks, and don't be afraid to experiment with different techniques. Remember, the most important thing is to have fun and let your creativity shine.

Mastering Food Presentation: A Guide for Home Cooks

Whether you're a seasoned home cook or just starting your culinary journey, mastering the art of food presentation can take your meals to the next level. A well-presented dish not only pleases the eyes but also enhances the overall dining experience. From visual appeal to showcasing your skills, food presentation plays a crucial role in creating memorable meals. In this comprehensive guide, we'll explore various techniques, tips, and tricks to help you become a pro at food presentation. From balancing colors to arranging garnishes and making your dishes look as good as they taste, this guide will equip you with the knowledge and creativity to create stunning plates that will impress your family and friends. Get ready to elevate your cooking to a whole new level and make your meals a feast for all the senses with our ultimate food presentation guide.

Food presentation is more than just a culinary technique; it's a form of expression. It allows chefs and home cooks to showcase their creativity and passion for food. So, whether you're preparing a meal for your family or hosting a dinner party, remember to pay attention to the presentation. After all, we eat with our eyes first.

So, are you ready to take your culinary creations to the next level? Start experimenting with different food presentation techniques and see how it can transform your dishes. Remember, the key to great food presentation is creativity, so don't be afraid to think outside the box. Happy cooking!

The Art of Plating: Techniques and Tips

The art of plating is a culinary skill that involves arranging food on a plate in a visually appealing way. It's a crucial aspect of food presentation that can enhance the dining experience and make a dish more appetizing. Here are some techniques and tips to help you master the art of plating:

Choose the Right Plate: The plate is your canvas, so choose it wisely. A white, round plate is a classic choice as it allows the colors of the food to stand out. However, don't be afraid to experiment with different shapes, sizes, and colors to add a unique touch to your presentation.

Create a Focal Point: Every dish should have a focal point that draws the eye. This could be the main ingredient or a striking garnish. Place this element in the center of the plate or slightly off-center for a more dynamic look.

Use Color and Contrast: Play with different colors and textures to make your dish visually appealing. Contrast bright and dark colors, and mix soft and crunchy textures. For example, a bright green herb can add a pop of color to a dark meat dish, while a crunchy garnish can add texture to a creamy soup.

Arrange Food in Odd Numbers: Odd numbers are more pleasing to the eye, so try to arrange food items in groups of three or five. For example, if you're plating scallops, serve them in a group of three instead of two or four.

Use Sauces Creatively: Instead of pouring sauce over the food, consider using it as a decorative element. You can drizzle it around the edge of the plate, or use a squeeze bottle to create dots or lines. Remember, less is more when it comes to sauce.

Garnish Wisely: Garnishes should enhance the flavor of the dish and complement the presentation. Use fresh herbs, edible flowers, or a sprinkle of spices. Always make sure the garnish is edible and relevant to the dish.

Keep it Clean: Keep the edges of the plate clean for a neat and professional look. You can use a paper towel to wipe off any drips or smudges.

Practice: Like any other skill, plating takes practice. Experiment with different techniques and presentations until you find a style that you like. Remember, the goal is to create a dish that is as pleasing to the eye as it is to the palate.

By mastering these techniques, you can turn your dishes into works of art and elevate your culinary creations. Happy plating!

What Is a Food Presentation Called?

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The way the food looks on the plate is what tempts our eyes and makes you want to taste it.

What Should Be Included In A Food Presentation?

A food presentation should include a balance of color, texture, and arrangement. The food should be arranged on the plate in a way that it is visually appealing, and the colors and textures should complement each other. The plate itself is also an important part of the presentation.

What Are The Three Aspects of Food Presentation?

The three main aspects of food presentation are arrangement, color, and contrast. Arrangement refers to how the food is placed on the plate; color refers to the visual appeal that the food has, and contrast refers to the different textures and flavors in the dish.

What Are The 5 Importance of Food Presentation?

The five important aspects of food presentation are visual appeal, balance of color, enhancement of the dining experience, showcasing the skill of the chef, and making the food look as good as it tastes. A well-presented dish can enhance the dining experience and make the food more appetizing.

Visual Appeal: Food presentation is crucial for creating an enticing visual experience. The arrangement of ingredients, garnishes, and the overall plating style make the dish visually appealing, stimulating appetite and setting the stage for an enjoyable dining experience.

Balance of Color: A well-presented dish incorporates a thoughtful balance of colors. Vibrant and diverse hues on the plate make the meal visually attractive and enticing. The use of contrasting colors can enhance the overall presentation, creating a visually dynamic and inviting plate.

Enhancement of the Dining Experience: Food presentation enhances the overall dining experience by engaging multiple senses. The visual appeal of a well-presented dish elevates the anticipation and excitement of the meal, setting the stage for a memorable culinary journey.

Showcasing the Skill of the Chef: Food presentation is a way for chefs to demonstrate their culinary skills and artistic flair. Thoughtfully presented dishes reflect the chef's expertise, creativity, and attention to detail. It showcases their ability to transform ingredients into visually stunning and delightful culinary creations.

Making the Food Look as Good as it Tastes: Effective food presentation aims to make the dish as visually appealing as it is delicious. When food is presented in an attractive and enticing manner, it creates a harmonious balance between visual appeal and taste. The careful arrangement of elements on the plate reflects the care and precision put into the culinary process.

In summary, food presentation holds great importance in terms of visual appeal, the balance of color, enhancing the dining experience, showcasing the skill of the chef, and ensuring that the food looks as good as it tastes. It adds an extra layer of enjoyment and satisfaction to the overall dining experience.

Conclusion: The Art of Food Presentation

In conclusion, food presentation is an essential aspect of the culinary arts that can enhance the dining experience. By paying attention to the colors, textures, and arrangement of food onthe plate, you can create a visually appealing dish that delights the senses. Whether you're a professional chef or a home cook, mastering the art of food presentation can elevate your culinary creations and make your meals more enjoyable. So, embrace the art of food presentation and let your dishes tell a story.

Remember, the beauty of food presentation lies in its ability to transform ordinary dishes into extraordinary culinary experiences. It's not just about making food look good, but about enhancing the overall dining experience. So, the next time you're in the kitchen, consider how you can present your dishes in a way that will delight your guests and elevate your culinary creations.

In the world of food, presentation is just as important as taste. It's the first impression that a dish makes, and it can significantly influence our perception of taste. By mastering the art of food presentation, you can create dishes that are not only delicious but also visually stunning. So, embrace the art of food presentation and let your culinary creations shine.

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The mighty cobb salad.

The mighty Cobb Salad has arrived! All the essential players present – juicy bites of chicken, crispy lettuce, chunks of tomato, creamy avocado, salty bacon and creamy blue cheese, arranged in the signature rows. Served with a homemade Cobb Salad dressing. Salad was never so delicious!

I feel like I’ve done endless iterations of chicken salad, from Chinese to Vietnamese , Mexican to Thai , not to mention all the various non-Asian ones from the Avocado Ranch pasta one to Lemon Chicken to that one I copied from a trendy San Francisco bistro (<- This was is super good! ).

So I was a little surprised that I hadn’t done what is probably the most classic of all chicken salads – the great Cobb Salad! Though actually, it was traditionally made with turkey rather than chicken. But these days chicken is more common, especially for homemade versions.

Though there are various tales about the origins of Cobb Salad, one thing everybody agrees on is that the ingredients should be presented in neat rows on a large bed of lettuce. The presence of blue cheese is also essential – otherwise, it’s just another chicken salad! 🙂

Cobb Salad Dressing – sharper than most

Another thing worth mentioning is that Cobb Salad Dressing is a little sharper than standard dressings, with a 50/50 oil to vinegar ratio compared to the usual 1 part vinegar to 3 or 4 parts oil. The slightly tangier dressing works really well here because it offsets the richness of the blue cheese, with the added benefit of lower calories!

Ingredients in Cobb Salad

Feel free to cut the vegetables as you wish. Some like them more chunky, to give the salad a sense of heft. Others prefer them chopped into smaller pieces. It’s entirely up to you!

Cobb Salad Vegetables

Here are the vegetables in a classic Cobb Salad.

Cos / romaine lettuce – Either 1 large or 2 small ones (“hearts”), chopped into large bite size pieces. You want around 12 cups, lightly packed, slightly heaped. I know, it’s hard to measure! It’s flexible. The recipe has plenty of dressing!

Tomatoes – Either 2 large ones cut into chunks (I prefer this) or 250g/8oz cherry tomatoes, halved.

Avocados – Two medium avocados or one really large on.

Chives – This is an optional garnish. Finely chop then sprinkled on at the end.

Cobb Salad Proteins & Blue Cheese

Not a fan of blue cheese? You’re missing out! 😂

Chicken – You can either poach your own (you will love my foolproof entirely hands-off method ) or use store bought roast chicken. Though not standard, I like to toss my cooked chicken in a little salt, pepper and dressing. Just – more flavour. 🙂

Bacon – These days I tend to cook the strips whole then chop afterwards because it’s less effort. So much easier to cut crispy bacon than raw, and less effort to cook strips than a pan full of lots of tiny pieces that keep popping in my face!

Blue cheese – There might not be full consensus on exactly what type of blue cheese is the classic to use in a Cobb Salad. But for me, there’s no question: creamy is better than crumbly/drier. Creamy blue cheese smears and gets on “everything”, and everything it touches is tastier!!

My favourite blue cheese for salads is gorgonzola . Gorgonzola Dolce is my preference for a creamier, rounder blue cheese flavour – this is the more common type of Gorgonzola. Though if you like your blue cheese really sharp, then go for Gorgonzola Picante!

New to blue cheese? Try Blue Castello. It’s probably the most mild out of all the blue cheese, plus it’s better value.

Boiled eggs – I like mine soft boiled so the yolks are slightly jammy but not runny. 9 minutes in boiling water – boil the water first, lower eggs in then set the timer! (Boiled egg directions here ).

Cobb Salad Dressing ingredients

As noted above, Cobb Salad Dressing is tangier than typical vinaigrettes. To help with thickening (because less oil = thinner dressing), a touch of Dijon mustard is used.

Extra virgin olive oil – Use the best you can afford! The better the olive oil, the tastier your dressings. 🙂

Apple cider vinegar – Good all rounder vinegar for dressings that’s not as sharp as white vinegar. Substitute with white wine or red wine vinegar.

Dijon mustard – Adds flavour as well as thickening the dressing which is particularly important here because this dressing uses less oil. So the dressing would be very watery without the dijon.

Eschallot (US: shallot) – The small onions which are finer than ordinary onions so the minced pieces blend into the dressing better, rather than having lots of big chunks. Also, the flavour is not as sharp as ordinary onions. This adds good value into the dressing so don’t skip it! Substitute with 1 tablespoon finely grated red onion.

Sugar – Just 1/2 a teaspoon takes a bit of the tangy edge off this dressing.

I’m using a classic Cobb Salad dressing today so there’s no garlic in it. But a finely grated garlic clove certainly wouldn’t go astray here!

How to make Cobb Salad

The presentation of Cobb Salad is one of its defining features. Traditionally, it’s served on a large platter with the ingredients artfully arranged in neat rows. I see no reason to stray from tradition when it looks so good!

Dressing – Shake everything up in a jar. It really is a quick and easy way to properly mix dressings so they become thick and creamy as they should be.

Cook bacon strips until crisp then chop. (See comment in the ingredients section about my preference to cook first then chop later these days).

Poach chicken breast using my foolproof poached chicken recipe . (plonk in boiling water, turn stove off, leave 20 minutes. Works every-single-time, and the chicken is juicy! ).

Chop & toss – Cool chicken, dice into 2cm / 0.8″ cubes. Toss with salt, pepper and a slosh of Dressing.

Assemble – Pile the lettuce onto a large platter or bowl. Arrange the following across the surface in neat rows: chicken, avocado, tomato, bacon, egg. Crumble blue cheese across the surface, then scatter with chives. Serve with dressing on the side.

To eat – Let everybody help themselves to the salad, and drizzle on Dressing. Then dive in!

A note on serving Cobb Salad

I serve Cobb Salad by laying out the un-dressed salad on a big platter, then pouring the dressing into a jug. Then I leave everyone to help themselves to the salad and pour over as much or as little Dressing as they wish.

I prefer doing it this way because otherwise you have to toss each vegetable separately in Dressing before laying them out in the signature rows. Which means you end up using quite a lot of dressing, plus the lettuce dressed first ends up a little wilted from the dressing if you spend a little too long fussing with the neat rows (YES I DO!🙈).

Not sure if this is the traditional way to serve Cobb Salad, but it works for me! – Nagi x

Watch how to make it

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Ingredients

• ▢ 400g/14 oz chicken breast (2 pieces)
• ▢ 1/4 tsp cooking/kosher salt
• ▢ 1/4 tsp black pepper

Cobb Salad:

• ▢ 200g/7oz streaky bacon strips
• ▢ 4 x 9 minute boiled eggs , quartered
• ▢ 12 cups cos / romaine lettuce (1 large head, 2 small), chopped (or other crispy lettuce)
• ▢ 2 large tomatoes , cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved)
• ▢ 2 avocados , cut into large pieces
• ▢ 200g/7oz gorgonzola dolce (my favourite) or roquefort (traditional), crumbled (or other blue cheese – Note 1)
• ▢ 2 tbsp chives , finely chopped
• ▢ 1 tbsp dijon mustard
• ▢ 5 tbsp extra virgin olive oil
• ▢ 5 tbsp apple cider vinegar (sub white wine or red wine vinegar)
• ▢ 3/4 tsp cooking/kosher salt
• ▢ 2 tbsp eschallot (US: shallot), very finely minced
• ▢ 1/2 tsp white sugar

Instructions

• Dressing: Shake ingredients in a jar.
• Flavour chicken: Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.
• Crisp bacon: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high – as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces.
• Assemble: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.
• Serving: Let everybody help themselves to the salad and Dressing!

Recipe Notes:

Nutrition information:, life of dozer.

With all the good stuff in this salad, he can’t believe what he was offered.

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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43 Comments

March 9, 2024 at 7:51 pm

We have just eaten the Cobb Salad! Amazing. Thanks Nagi another success story. On our menu this week for dinner meals are 5/7 of your recipes. I just wanted to say- thank you for everything you do. And our love to your gorgeous Dozer!

March 9, 2024 at 6:44 am

Made this for my 16 yr old son and I for dinner last night. He LOVES it and would eat it every night of the week. I used the poach chicken recipe too..perfectomundo! I’m the only blue cheese lover in my house so I get to add that just to mine. I’m following a largely keto diet at the moment and this fits in pretty well. I might try using a sugar substitute in the dressing next time.

October 22, 2023 at 4:43 pm

September 26, 2023 at 4:22 am

August 13, 2023 at 11:39 am

August 13, 2023 at 1:04 am

Lovely salad… wasn’t able to take a photo as it was devoured too quickly

August 12, 2023 at 6:18 pm

Hi Nagi, do you think I can add some boiled pasta to make this a meal? It’s got protein and vegs already, just missing some carbs 😆

Or what should I serve this with, to make it a meal?

March 9, 2024 at 6:38 am

August 12, 2023 at 5:11 pm

August 10, 2023 at 3:17 am

August 7, 2023 at 9:12 pm

August 9, 2023 at 6:30 am

Hi Katrine! So glad you enjoyed it. 🙂 certainly cut back on salt if you wish! That amount of salt I find is just enough across this volume of salad. Probably a wee bit on the light side for some people, actually! N xx

August 4, 2023 at 9:00 am

Cobb salad is definitely one of my favourites, but I have never thought of including blue cheese. Will look forward to trying yours.

August 9, 2023 at 6:25 am

It’s so good!! It is what “makes” it 🙂 N x

August 3, 2023 at 3:28 pm

Navi, I just want to thank you so much for your wonderful book. I gave a few as Christmas presents, and one daughter just couldn’t stop raving about the best lamb shoulder she even videod dishing it up. I have just done it myself and my husband just raved all the while he was eating it. And 🥹 he licked the plate😮

August 3, 2023 at 2:58 pm

I find it difficult to see 706 calories in one serve of this salad. Is your nutrition information per serve?

August 3, 2023 at 3:09 pm

I did the math boy just shows how many calories in oil and cheese for what seems to be a simple salad to be so high in calories

August 3, 2023 at 1:08 pm

The Brown Derby (reproduction) restaurant at Disneyworld tosses the dressing into the salad tableside while telling the story of how the original owner invented the recipe for his friend who had a toothache.

August 3, 2023 at 12:00 am

Dream Job: Alas Wrong Location! 😑

Tempted to move for the food and Dozer alone! 😉 Haha Not kidding. It would be my privilege to work for you Nagi!

All the best in your quest. #bigshoestofill

August 3, 2023 at 8:49 am

Aww thanks Sandy!! 🙂 N x

August 2, 2023 at 11:43 pm

You spelled Overview wrong. LOL. Yes, I would say you need an assistant. Dozer needs one too. Just for him. He doesn’t automatically look like that good when he gets out of bed, you know? Well, actually he does.

August 3, 2023 at 8:50 am

HA I did too!! Thanks Terry, fixing it now 🙂 Seems I need a proof reader too!! N xx

August 2, 2023 at 11:34 pm

This salad looks yummy and I plan on using the salad dressing for other salads too. Thanks. I give my dog the lettuce spines and he loves to crunch them up. He hates the limp leaves. He’ll eat most crunchy vegetables except celery. Can’t really blame him there.

August 3, 2023 at 8:51 am

I need your dog to teach Dozer to appreciate lettuce spines!! 😂

August 2, 2023 at 9:49 pm

I dunno, if it must be called Cob Salad, it needs to be served in a large Cob loaf that has been warmed in the oven. The guts of the Cob can be made into yummy croutons to mix into it.

Now THAT would be a salad, for sure!! 😇

August 2, 2023 at 7:21 pm

Love the salad dressing. Will be my go-to. Can’t wait to meet you in Mudgee at the Blue Wren Long Lunch. Booked and so excited. Dozer is gorgeous as ever.

August 3, 2023 at 8:52 am

You’re coming?? YAAAAAY!! I’m kind of nervous about it 🙂 I know it’s silly! I should be used to these things by now but I get nervous leading up to them, but once I start chatting all nerves GONE. Mostly concerned about Dozer stealing food and drooling on people 😂

August 2, 2023 at 6:07 pm

Wish I were younger to join your wonderful team!!

Aww thanks Heather!! N x

25+ Creative Food Presentation Ideas for Your Next Event

• May 20, 2022 May 20, 2022
• With 0 comments

Although weddings usually call for getting a high-end caterer to take of the food, not every event is worth spending thousands of dollars. Especially if it’s a small and intimate affair, you would probably wish to take matters into your own hands. To help you present your food in the most unique and creative way possible, we have come up with food presentation ideas your guests are sure to love. 

• Salad in Glass

A classic salad when served in a glass is sure to leave a good impression on your party guests. 

• Oatmeal Shells

How about serving a custard in oatmeal sheets instead of a bowl? One of the simple yet creative food presentation ideas to opt for!

• Mini Burgers

How about serving mini burgers to your guests instead of their bigger counterparts? This unique food presentation idea will make that food tray look appealing while catering to others’ taste buds.

• Serve Macarons with Berries

Looking for food presentation ideas for a party that won’t take much effort? Serve macarons with berries to delight everyone at the party.

• Glass Dispenser for Juices and Mocktails

Use glass dispensers to serve mocktails, beer, and juices at your party. Such creative food presentation techniques are ideal for garden parties or events.

• Mini Noodle Chopsticks

Mini noodles wrapped in chopsticks or forks make for an appealing appetizer and one of the most creative yet simple food presentation ideas.

Credit: wedmegood

• Papdi Chat in a Cone

Serve Bhepuri or Chaat Papri in a cone. One of the most unique food presentation ideas is to use cones for Caprese salad. 

Image Credit: pinterest

• Name Your Dishes 

Use chalkboards to name your dishes in a creative manner so as to present them aesthetically.

• Tier Stands for Fruits/Desserts

Tier stands are a great way to present your food creatively and effortlessly.

• Cucumber Cup Salad

Ditch those boring cups and make cucumber cups to serve those tantalizing salads. 

Food creative ideas like Kaju Pizza are sure not to disappoint sweet lovers. 

• Kulfi Cheesecake Matkis

Kulfi cheesecake Matkis are a great alternative to those treat boxes.

• Panipuri as It Should Be

Check out these food presentation ideas pictures to serve Panipuri to Panipuri lovers. 

Credit: Pinterest

• Fruit Lollipops 

Instead of serving fruits in mini trays or bowls, make and serve fruit lollipops.

• Chipotle Chicken in Tortilla Spoons

One of the most attractive and creative ways to serve chipotle chicken is to use tortilla spoons.

• Skewers in Glass

Those skewers served in glasses will surely prevent a mess while eating.

• Biryani in Kulhad

Kulhads are best to serve rice or Biryani at family gatherings. 

• Mini Chili Paneer Platers 

Why use bowls or tissues to serve chili paneer? These mini platters will make the serving look appealing and delightful. 

Heart tarts filled with strawberry cream and adorned with berries and cookies are sure to make everyone swoon.

• Icecream in Steel Glass

Serving ice cream in steel glasses is one of the best Indian food presentation ideas for those who want to opt for a Desi style.

•   Papadum Scoop

Use mini papadums for serving salads, appetizers, or desserts. 

• Pudding in Mini Glasses Complemented with Tied Spoons

To serve pudding or parfait at the party, use mini glasses complemented with spoons.

• Mini Layered Sandwich 

Mini layered sandwiches tied together are great hors d’oeuvres to delight taste buds while presenting your food creatively. 

• Snacks on Spoon 

Use spoons to serve soups and snacks instead of those conventional bowls or platters. 

• Mini Margaritas with Taco Bites

For a distinctive presentation, consider mini appetizer and drink pairings.

• French Fries Cones

French fries in cones is one of the most simple yet creative ways of presenting food at an event.

Whether you serve traditional food, non-traditional food, or keep everything modern, these unique and creative food presentation ideas will earn tons of compliments from your guests.

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Home › Blog › Rosseto › Plating 101: Experts Discuss Banquet and Buffet Presentation

Plating 101: Experts Discuss Banquet and Buffet Presentation

As a caterer, you’ve more than likely heard of the saying that guests eat with their eyes first, then with their stomachs. There’s a reason food stylists exist: they want to make food look as appealing as possible before anyone grabs their forks and knives.

A banquet should be much of the same. However, with so many different foods available, it’s important to avoid overwhelming guests with too many options. There’s a subtle art to plating. These experts share their best tips and tricks for getting it right every time.

Limit How Much Food Is on a Plate

When loading up the plate, the pros say the magic number is four. For a well-rounded dish, serve sauce, vegetables, protein and starch. Anything more than that is too much.

“When you’re putting six, seven, eight items on the plate, it really slows the process down,” chef Michael Swann told Hotel F&B .

Keep Food and Drinks Away from Each Other

Remember how we mentioned how it’s important to prevent overwhelming guests with too many options? This is part of the reason to set up another table for drinks. Another good reason is to give guests something else to focus on while they wait for the main course.

“Getting a drink, especially if there is coffee, with its attendant pourers and packets of sugar, is a different flow,” says Faith Durand at TheKitchn . A drink station will also keep the line from getting clogged up too soon.

Keep Outdoor Temperature in Mind

Hotel chef Thomas Horner spoke to Meetings Imagined and says the season matters when selecting foods. “You wouldn’t want to do braised meat in the desert when it’s 100 degrees outside, so a cold turkey noodle salad in the summertime may be best,”  Horner notes.

The Focal Point Matters

What’s the star of the show for your banquet? Seafood? Poultry? Make sure people know it. By focusing on this one element, other aspects of the dish, such as the accompanying vegetable or sauce, will play supporting roles to the main attraction. 

Swirl Sauce

Guests who go to fancy restaurants have probably been served a dish once or twice with a sauce swirl. This trick can be used for either dinner or dessert. How do you do it? Take a nickel’s worth of puree, and swirl it on an oversized plate. 

Get Creative with Plates

Depending on the food you’re serving, you don’t always have to rely on a round plate. Consider rectangular or triangular plates instead. If you’re feeling extra bold, you can take this one step further. “Maybe it’s time to get involved in some fancy bits of slate or even a wooden platter,” SORTEDfood writes.

Bulk up Dishes

No guest wants to feel like their meal is sparse. With a bit of stacking, that’s avoidable.

“Create height on the plate, whenever possible,” Campbell’s says. “For meat with mashed potatoes, spoon sauce down first, then top with a mound of potatoes. Lean slices of meat against the potatoes, and add vegetables for a final touch.” That will certainly impress the crowd.

Go Easy on Garnishes

Especially with pasta, there’s no need to blanket a dish in garnishes. “Add a sprinkle of fresh herbs, a lemon wedge or even diced peppers, and you’d be surprised at the beauty you just conjured,” pasta company Panzani India writes.

Guests can continue piling on toppings if they want, like salt or cheese, but it’s their choice at that point.

Pick Servingware Based on Food Colors

Do you prefer matchy-matchy or do you like a handful of colors? It’s time to show off your taste.

“Think of your plate as your canvas and the ingredients as the colors with which you’ll paint your masterpiece,” Mason at Kitchen Stories advises.

But Don’t Overwhelm with Colors

While you can certainly be creative when it comes to combining colors on a plate, there is such thing as overkill.

“While making a colorful food item, care should be taken that there cannot be more than three colors on a plate,” chef Ranveer Brar told Indian news resource Rediff.com . “There can be multiple hues and tints of the same color, but as a combination, it’s too confusing to see a lot of colors together.”

Vary Up the Cuts

When serving salad, the pros advise trying different cutting techniques for a truly memorable dish.

“When you add different kinds of fruits and vegetables, it is always a good idea to have at least two different kinds of cuts so when you build the salad, there is a beautiful variety,” Bernadett Vanek at food blog Born Under the Sun says. She suggests quartering strawberries and cutting down fennel.

Make Portions Manageable

It can be tempting to plate the biggest slab of steak or chicken, a huge mound of pasta or a mountain of salad. However, that’s not what most chefs do.

“The smaller amounts of food discourage overeating,” chef Kristina Kuehn tells Maryland news resource Argus Leader . “The diner can always go back for seconds and add more if need be.”

Serve Various Types of the Same Food

If presenting a cheese platter, a fruit spread or the like, don’t just serve one type of that food. Play up flavors for a varied platter.

“The ideal platter has a mix of hard cheddar, a creamy cheese such as brie or camembert, and a cheese flavored with pepper or chili to spice things up,” says Australian publication Onya Magazine .

Fan out Food

To convince guests that they’re getting more food than they actually are, and of course for the looks, consider fanning out certain foods, says Austin Hake at Spoon University . Apples, breads and cheese are ideal choices.

Redistribute Sauce

Above, we discussed how a sauce swirl impresses guests. What if a food has a lot of natural liquids though that aren’t quite as nice to look at?

Eatwell 101 suggests “draining the pieces of food on a cloth or paper towel so that the sauce does not flood the styled plate or spill into other foods.” They then say to redistribute the sauce from there so it looks more appealing.

Make a Textural Mashup

Have some fun and let two food items with varying textures play together that wouldn’t otherwise get the chance to. “The different textures excite the senses, giving an anticipatory sense of the taste pleasures to come,” Jessie Oleson Moore at Craftsy says.

Images by: Jay Wennington , Toronto Eaters , Alex Munsell , Toa Heftiba

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• Spring Salads

The Un-Composed (i.e., Best) Niçoise Salad Recipe

We abandon the rules of a classic Niçoise salad and bring you one unlike any other.

Serious Eats / Vicky Wasik

Why It Works

• Steamed nine-minute eggs have perfect, just-set yolks that are still moist and creamy.
• Cooking the potatoes in heavily salted water with aromatics yields the densest, most deeply flavored flesh, without making them overly salty.
• Adding minced anchovy to the dressing gives a subtle anchovy flavor to the entire salad.
• Cutting everything into bite-size pieces and tossing them together with the dressing makes the fullest-flavored, easiest-to-eat salad (way better than the more traditional "composed" style of presentation).

I should love Niçoise salads. I  should , but I usually don't. It's not the fault of the ingredients—I adore everything in them, from the tender string beans and potatoes to the boiled eggs, tomatoes, salty anchovies, and, when it's there, even the tuna. The problem is the half-assed way most people serve them.

Technically, a Niçoise is meant to be a "composed" salad, with each ingredient artfully arranged on a plate in separate little piles, then drizzled with the dressing. Well, I say phooey to all that. To me, presenting the ingredients like that and calling it a salad is not much different from plunking down a plate of cooked pork topped with whole spices and a pile of salt and calling it sausage.

You want to know what most composed salads really are? They're lazy. They prize presentation over flavor and texture. They're a way for overworked kitchens to assemble the salads well in advance, then fling them out as the orders come crashing in, and for to-go salad shops to ensure that your lunch doesn't collapse into a mound of steamy sludge as you carry it back to your office in the sweltering summer sun. Composed salads may hold up well, but they are  not  what thoughtful cooks do when they want a salad to be at its best.

The Niçoise has all the potential to be extraordinary, but to get it there, we need to treat it like the best salads, preparing each ingredient with care, cutting them into manageable pieces, and dressing it all properly in a vinaigrette.

Let's start with what belongs in a Niçoise.

The Foundations of a Great Niçoise Salad

Everyone thinks they know what a Niçoise is made of. I did, too. Then I looked it up. Turns out that there's very little consensus about what's supposed to be in a Niçoise, and a lot of ingredients that most of us think are essential are considered interlopers by others.

• According to  Larousse Gastronomique , a Niçoise salad is defined as having equal parts diced potatoes and French string beans that are seasoned with oil and vinegar, molded into the shape of a dome, then garnished with anchovy fillets, olives, capers, tomatoes, chervil, and tarragon.
• Escoffier  tends to agree with the Larousse description, calling for equal quantities of potatoes, string beans, and tomatoes, which are then decorated with capers, olives, and anchovy fillets and seasoned with oil and vinegar.
• Meanwhile, the great French chef Paul Bocuse, in his book  Regional French Cooking , launches into a bit of a diatribe about how misunderstood Niçoise salad is. He insists that at its heart, it's nothing more than a salad of tomatoes with wild greens, white onions, and anchovies. Everything else, from the string beans to the olives and eggs, is just a nice but very optional add-on. He's open to a lot of other additions, depending on what's in season: fava beans, artichokes, bell peppers. He does not, however, accept the potatoes, or the tuna you often see.
• This French site , a resource on Nice and the surrounding areas, is steadfast in its assertion that no cooked vegetable—neither green beans nor potatoes—belongs in a proper Niçoise. It agrees with Bocuse that the salad should reflect the seasons, with things like favas and artichokes in the spring. It disagrees with Bocuse, though, about the tuna, listing it as an essential ingredient.

This is great news because it means we can do whatever the heck we want, call it a Niçoise, and no one can stop us. If you want to add thin slices of bell pepper to your Niçoise, go for it. In the mood for some cucumber? Sure thing. I ain't stopping you. Scallions? Shallots? Herbs like basil and tarragon? Uh, yeah!

Okay, maybe I should dial that back just a little bit. We can't do  whatever  we want. There are a few common threads in all of these descriptions of the salad. First, there always seems to be tomato. Second, anchovy. Third, some form of olive, either the oil alone or in combination with olives themselves. Put those three elements in your salad, add whatever else you want, and it's a Niçoise. (Some people will argue that if it's not composed, it's not a Niçoise. I tell them to go eat their sad pile of unloved vegetables somewhere else.)

For mine, I'm going with those three core ingredients, plus most of the usual suspects: string beans, potatoes, lettuces, capers, eggs, basil, and more. If you have great favas or artichokes or bell peppers or whatever else, don't hesitate to add them to the party.

Here's how I prepare each one.

String Beans

Ideally, you'll use French green beans, known as haricots verts. They're more delicate and slender than American string beans, which can be a little on the clunky side in a dish like this. If you can't find the French ones, regular string beans are fine (though I'd encourage you to take the extra step of pulling each cooked bean in half lengthwise along its natural division to make it more slender).

To prep them, I trim the stem ends, then blanch the beans until tender-crisp. The old-school blanching wisdom tells you to cook your vegetables in a huge pot of salted boiling water, but  my tests have shown  that,  as with pasta , the amount of water isn't important—everything else being equal, smaller amounts of water will actually come back to a boil  faster  than large amounts. What is important, though, is that you shock the vegetables in ice water as soon as they're done. Running cold tap water over the vegetables to cool them down may seem like an acceptable shortcut, but you'll get far better results with an ice bath.

I also like to cut the beans into bite-size lengths. That way, they incorporate into the salad more elegantly and are easier to eat. I never understood the appeal of whole, uncut string beans in a Niçoise, since all you're doing is forcing your guests to cut them at the table, while making it difficult for the beans to interact with the other ingredients.

You can prep the beans up to a day in advance, drain and dry them well with towels, then keep them in the fridge overnight.

In a dish like this, I prefer small, slightly waxy potatoes, like young Yukon Golds; the powdery texture of starchy russets just doesn't lend itself to this kind of preparation. The secret to great potatoes is in how you cook them. Do it right, and they'll be so moist and creamy inside, so well flavored and seasoned, that you'll want to eat them plain without even putting a pat of butter on top.

To get those results, I put the potatoes, whole, in a pot of room-temperature water, then add what seems like way, way too much salt. The water should taste inedibly salty. This may sound nuts, but if you read  Kenji's piece on salt-crusted potatoes , you'll see that the salt helps draw out excess water from each potato, making it creamier, denser, and more intensely potato-flavored. Meanwhile, it also seasons them just enough, without oversalting them.

Then I add an onion, some cloves of garlic, and a few sprigs of fresh thyme to the water and bring it slowly to a very gentle simmer. Next, I lower the heat to keep it just below a simmer—the water should be steaming and on the verge of bubbling—which helps cook the potatoes very slowly and evenly. When a fork easily pierces them, I shut off the heat and let them rest in the water as it cools.

When you've cooked them this way, there's nothing more to do but crumble them up into the salad once they've reached room temperature. If, however, you've decided to cook the potatoes a day in advance and refrigerate them overnight, they'll require an additional step, since refrigeration retrogrades the starch, recrystallizing it and, therefore, hardening the potatoes.

In that case, I turn to a little trick  Niki  told me she sometimes likes to use for Niçoise, flattening the potatoes with a pot, then crisping them in oil in a cast iron skillet.

The heat will reverse the starch crystallization, softening the potatoes—plus you get nice crispy bits to mix into the salad. That's definitely a win-win as far as preparing things in advance goes.

The perfect eggs in a Niçoise are medium-boiled, meaning the yolks are no longer runny, but haven't fully firmed up like a hard-boiled egg, either. Runny yolks are unmanageable in a salad like this: Pre-slice the eggs before plating the salad, and you lose half the yolk to your cutting board. Hard-boiled yolks, on the other hand, have a dry, slightly chalky texture that isn't ideal. Medium-boiled ones are just firm enough, but still moist and creamy.

Here, I use  Kenji's method of steaming the eggs , cooking them for exactly nine minutes, then shocking them in ice water to halt the cooking.

Anchovies and Tuna

The very best anchovies are salt-packed ones that you prepare yourself. You can  follow my step-by-step instructions here  if you're willing—the results are worth it—but if not, you can also buy good-quality oil-packed anchovies, which are just salted ones that have been prepped and jarred in oil at the factory. They can still be very good (check out our  taste test results here ), though they won't quite rise to the level of the DIY kind. I like to cut the fillets into one- to two-centimeter lengths, which lets you get a lot of good bites without having to eat a whole fillet all at once.

As for the tuna, I consider it optional. The anchovies are more than enough—especially since I also add them to the vinaigrette, which I'll explain below. My guess is that tuna eventually became popular because anchovies, sadly, still don't have a ton of fans (though they  would  if more people ate better-quality ones). Still, I'm not against using tuna. You can add the tuna to the salad with the anchovies, or omit the anchovies and add the tuna in their place if you just can't get down with the anchovies.

You have to do me one favor, though: Don't use just any old can of tuna. Go for the good stuff, like Spanish oil-packed bonito tuna. It's moister and more tender, almost silky, delivering far better flavor and texture than your average canned product.

Vinaigrette

For the vinaigrette, I start with our  basic recipe , which includes garlic, shallot, Dijon mustard, white wine vinegar, and olive oil, but I add minced anchovy to the base. I love adding larger pieces of anchovy to my Niçoise salads, but I don't want to taste them merely sporadically: I want a subtle anchovy flavor throughout the salad, and the vinaigrette is the best way to deliver it.

Tomatoes, Lettuces, Capers, Olives, and Herbs

Everything else is very simple. Get the best tomatoes you can; I like smaller ones that I can just halve or quarter into bite-size pieces, but larger ones work, too. If you're making this when it's not tomato season, cherry tomatoes are your best bet.

There are many options for the greens: Arugula is great, as is a quality mesclun mix, or even tender butter lettuce leaves. In the photos here, I used mizuna, which is less peppery than arugula but has enough flavor and structure to hold its own when tossed with all the other ingredients.

When it comes to capers, I often like to use the salted kind, but a Niçoise has enough salty, briny flavor from the anchovies and the olives, so here I opt for capers in vinegar to get a little punch of acidity in each bite.

The olives, meanwhile, should be Mediterranean ones that are small, black, tender, and oily. Niçoise olives are the obvious choice, though Italian Taggiasca olives are technically the same variety (called  Cailletier  olives); the main difference between the two is the curing process, with the Taggiasca olives coming out slightly less black than their Niçoise cousins. Buying them pitted will save you a lot of time.

Finally, I like to add herbs. Torn basil leaves are wonderful, delivering blasts of fragrance and flavor, but tarragon, chervil, and parsley would all work just as well, either alone or in combination.

Assembling the Salad

This is the meat-and-potatoes of the salad—or should I say beans-and-potatoes?

As with any thoughtfully prepared salad, I combine all of the ingredients except for the eggs in a large bowl, then drizzle the vinaigrette on top. Using my (clean) hands, I gently toss it all together, until each and every ingredient is lightly coated in the dressing. I season it all with salt and pepper, then portion the salad into individual bowls.

The eggs are the only component that I add afterward in a more "composed" fashion, ringing each bowl with them. This is for practical reasons: Tossing the egg quarters with everything else would cause the yolks to fall out, and an egg, as everyone knows, is most enjoyable when white and yolk are eaten together.

Plus, it looks nicer. (But don't tell anyone I said that.)

September 2015

Recipe Details

Ingredients

For the Vinaigrette:

1 small shallot , minced (about 2 tablespoons)

1 small clove garlic , minced (about 1/2 teaspoon)

2 teaspoons Dijon mustard

4 cured anchovy fillets , either oil-packed or fully cleaned and prepped salt-packed ones , minced (about 1 teaspoon)

3 tablespoons white wine vinegar

1 tablespoon water

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Salad:

3/4 pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds

1/2 medium onion

2 sprigs fresh thyme

4 medium cloves garlic

1/2 cup kosher salt , plus more for seasoning

1 pound string beans, preferably French haricots verts , trimmed

4 large eggs

1/2 pound ripe tomatoes, preferably a small variety or cherry tomatoes , halved, quartered, or cut into wedges (depending on size)

10 anchovy fillets , either oil-packed or fully cleaned and prepped salt-packed ones , cut into 1-inch lengths

1 ( 250 g , about 8.5 ounces) can oil-packed bonito tuna , such as Ortiz, drained (optional; see notes)

3/4 cup pitted small black olives , such as Niçoise or Taggiasca, drained

2 tablespoons drained brined capers

20 torn fresh basil leaves

3 ounces (about 4 cups) lettuce greens , such as a good mesclun mix, arugula, mizuna, and/or butter lettuce

Freshly ground black pepper

For the Vinaigrette: Combine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

For the Salad: In a large saucepan, cover potatoes with at least 2 inches of water. Add onion, thyme, and garlic. Stir in 1/2 cup salt until dissolved. Set over medium-high heat and bring just to a simmer. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 40 minutes. Remove from heat and let stand in cooking water until cooled slightly. Drain potatoes. If using right away, allow to cool to room temperature, then crumble and set aside. If making 1 day ahead, store potatoes in the refrigerator, then revive by gently crushing with the bottom of a saucepan and frying in a cast iron skillet (see notes); allow to cool to room temperature, then crumble and set aside.

Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 3 minutes. Transfer to ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point. Cut beans into 1 1/2-inch length and set aside.

Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days. Cut eggs into quarters lengthwise.

In a large bowl, combine potatoes, green beans, tomatoes, anchovy fillets, tuna (if using), olives, capers, basil, and lettuce greens. Shake or whisk vinaigrette, then drizzle a small amount over ingredients in bowl, tossing gently with clean hands and adding more vinaigrette as needed until everything is lightly coated. Season with salt and pepper. Transfer salad to serving bowls and garnish with eggs.

If you cook the potatoes ahead and refrigerate them, you can revive them by gently crushing each potato under a heavy pot, then searing them until browned and crispy in spots in a cast iron skillet with very hot olive oil; allow them to cool before mixing into the salad.

Tuna is an optional ingredient: The anchovies are more than enough to carry this salad, but feel free to mix the tuna in if you like, or even use it in place of the anchovies (don't add tuna to the vinaigrette, though).

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• Caesar Salad Recipes

7 Trendy Caesar Salads to Conquer Summer

Carl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families.

These Caesar salad recipes put hot new twists on a cool classic. They came, they saw, they conquered summer. From salad on a stick, to grilled romaine on top of grilled baguette, all the way to Caesar pasta salad, the options are endless, effortless, and exemplary. Ditch the croutons for a low-carb version, or incorporate nutritional yeast in place of egg and Parmesan for a vegan-friendly dressing. Overall, these different variations are a crowd-pleaser.

Chicken Caesar Salad on a Stick

This summer, it seems like everything's on a stick. Et tu, Caesar salad? Of course! Thread croutons, wedges of romaine, cooked chicken, and cubes of Parmesan cheese onto bamboo sticks with plenty of Caesar salad dressing for dipping or drizzling. "A fun, bite-sized party treat!" says voraciousgirl.

• 14 Fun Party Food-On-A-Stick Ideas for Summer Entertaining

Knife and Fork Grilled Caesar Salad

Cut a head of romaine lettuce into quarters and grill 'em! Then lay them down on slices of grilled baguette, which stand in mightily for the croutons. Top with creamy Caesar dressing and wide slices of freshly grated Parmesan cheese. Then make like Brutus, and go at it with knife and fork, carving it "as a dish fit for the gods."

• You Might Like: Classic Restaurant Caesar Salad

Brussels Sprouts Caesar Salad

What better way to change up your average caesar salad than with shredded Brussels sprouts? Shred them yourself on a box grater or in the food processor, or buy them pre-shredded for easy prep.

• Try This: Kale and Brussels Slaw with Quinoa

Kale Caesar with Cucumbers and Leeks

Hail, Kale Caesar Salad! Healthy, trendy kale takes over for romaine lettuce. A homemade dressing, chopped leeks, and sliced cucumbers round out the cast. It's a creative new twist on a classic. And wasn't it Caesar who said, "Creating is the essence of life"? Enjoy!

• Similar: Catelli Bistro Kale Caesar Pasta Salad

Macaroni Caesar Salad

Not that you love Caesar salad less, but that you love romaine lettuce more when featured in this trendy way. This salad takes everything you'd expect in a Caesar salad and adds bacon, eggs, and macaroni. "You have a whole new dish," says Nicole, the recipe submitter. "You can add any noodle you desire. It is very delicious and easy to make."

• Pepperoni Caesar Pasta Salad

Chicken Caesar Pasta Salad

This recipe calls for cooked chicken, but try it with grilled shrimp, or leave out the protein altogether and enjoy it as a simple pasta salad. "Great flavor," says Christina "I loved how easy it was to throw together, and how it didn't get dry, like some of these types of salads do upon sitting in the fridge."

• 12 Summer Pasta Salads with Bold Flavor

Tortellini, Steak, and Caesar

Your salad, your pasta, your meat -- it's all in there. This full, three-course meal-in-a-bowl gives you all the energy you'll need.

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Emily Boyette is a highly qualified editor within the food media industry with eight-plus years of experience. From galleries and listicles to recipe manuscripts and articles, her knowledge of cooking goes beyond text. Emily is a writer for Allrecipes.

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Fruit Salad

Juicy, sweet and oh-so-colorful, there’s nothing like fresh fruit salad! Our favorite fruit salad recipe gets a serious burst of sweetness from a light orange-mint dressing, too!

Categories:

• Gluten Free
• Kid Friendly

The Best Fruit Salad Recipe, Period.

Whether you’re heading to a summer BBQ or just looking to brighten up your brunch table, a fresh fruit salad is always a welcome addition. Fruit salad is a sure-win side dish that truly goes with most any meal, and leftovers will keep pretty well in the fridge for at least a day or two—ahem, healthy after school snack, anyone? Fresh, light, healthy and most of all really really yummy, our fruit salad recipe is here to knock everyone’s socks off!

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Everything You’ll Need to Make Our Easy Fruit Salad Recipe

Fresh fruit is the key, of course, to making a great fruit salad! Your fruit salad recipe could be the best in the world—and obviously we think that this one is the best—but nothing can save your fruit salad from being made from less-than-awesome fruit. Hit up the farmers market! Or, if it’s summertime, go u-picking! Get the very best melon and berries you possibly can. You want ripe, juicy, sweet fruit plucked at its peak. And you know what? Even though this is our very favorite combination of fruits for fruit salad, if you cannot find a good pineapple to save your life, leave it out! Ditto for any of the other fruits! Don’t toss in something that’s only OK—instead, skip it and make up for the missing fruit by doubling down on the awesome, ripe, sweet fruit that you can find. Here’s what’s in our perfect, simple fruit salad recipe:

Strawberries

Blueberries

Brown sugar

Is a Fruit Salad Healthy?

Duh, right? Yeah, fruit salad is healthy! It’s fruit! And our fruit salad recipe doesn’t have any cream, or pudding or Cool Whip—no offense meant to those retro fruit salad additions, though, but they do make fruit salad rather less healthy. So, ours is really just fruit! And fruit is so incredibly healthy! Mom called it nature’s candy (or was that just our mom?) and she was right! Fresh fruit in season is the absolute best way to indulge your sweet tooth with wild abandon. Have a giant heaping bowl of this beautiful salad, and feel good about that choice. Fruit is loaded with vitamins and fiber and all the good things. Good for you!

The Best Fruit Salad Dressing. Or, Should We Say Fruit Salad “Dressing”?

Like we said, our fruit salad is all about keeping things simple and keeping the focus right where it should be—on the fruit! So our fruit salad dressing is simple as can be! No cream or whipped topping or Jell-O or marshmallows in the mix here. Fresh orange serves a dual purpose here—to add lovely flavor, of course, but also to keep the fruit looking fresh and bright and vibrant. The acidic citrus juice will help those yellows and oranges stay bright bright bright, and the orange zest adds just the right amount of extra something to the mix. Mint is optional, but actually we think you should add it. Take the option! Add the mint! It’ll make your fruit salad really stand out. OK, so, the dressing. You’ll just mix together:

Orange zest

Orange juice

A little brown sugar

How Do You Make Simple Fruit Salad?

Like all great salads of the world, this one is all about doing some good prep work. Once the recipe is prepped, you’re pretty much done! Sharpen your best knife and break out the cutting board. Here’s how to make fruit salad:

Hull the strawberries, and as you do, toss them into a colander.

Dump the blueberries in there, too, and give everything a good rinse.

Attack that cantaloupe and pineapple next. Cut the cantaloupe in half, scoop out the goop and carefully remove the peel. Cut it into bite-sized pieces. Ditto for the pineapple! If the core is super tough, cut it out.

Kiwis last, because they’re easiest. Peel (we usually just remove the peel with a knife) and slice.

Everything into a big beautiful bowl. Top with the fruit salad dressing and a little mint. Mix gently and serve.

Tools You’ll Need

Sharp knife

Cutting board

More Summer Side Dish Recipes to Try

Grilled Corn

Red Cabbage and Apple Slaw

Classic Potato Salad

Summer Tortellini Pasta Salad

Tutti Fruit-y!

Please the crowds! Bring fruit salad! You know everyone’s always glad to see that big, rainbow of a salad on the table. We hope this one is a big hit for you! When you make it, we’d love to hear about it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Related Recipes

May 27, 2022

• Serves:  10
• Prep Time:  15 min
• Cook Time:  0 min
• Calories:  90

Ingredients

• 1 pound cantaloupe, cut into bite-sized pieces (about 2 cups)
• 2 cups diced fresh pineapple
• 1 pound fresh strawberries, hulled and sliced or quartered
• 1 pint fresh blueberries
• 3 or 4 kiwis, peeled and sliced

Fruit Salad Dressing

• Zest from 1 small orange (about 2 teaspoons)
• 3 tablespoons fresh orange juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons brown sugar
• 2 tablespoons minced fresh mint leaves (optional)

In a large bowl, combine the cantaloupe, pineapple, strawberries, blueberries, and kiwi.

In a small bowl, whisk together the orange zest and juice, vanilla, and brown sugar until the sugar is dissolved, 1 to 2 minutes. Drizzle the juice mixture over the fruit and gently toss it all together to coat the fruit.

Sprinkle with mint leaves before serving, if desired.

Nutrition Info

• Per Serving
• Calories 90
• Protein 1 g
• Carbohydrates 22 g
• Total Fat 0 g
• Dietary Fiber 3 g
• Cholesterol 0 mg
• sodium 16 mg
• Total Sugars 17 g

Questions & Reviews

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Is this something you can make the night before?

Totally! The fruit will cause a lot of juice sitting in the fridge over night that's not bad just something to keep in mind that it might change the look of the presentation.

This looks wonderful! However, I have develped an allergy to kiwi fruit. What would you suggest for a replacement? I absolutely love your site & recipes!

Thank you Deana! We are so happy you love our recipes, that is always great to hear! Feel free to sub any kind of fruit you enjoy for the kiwis, peaches or nectarines would probably be delicious!

The dressing on this is everything. Next level, thanks for this simple stunning recipe!

Thank you Jenn, glad you love it!

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