Monday, August 4, 2014

Deconstructed Salad

Recently I went to a dinner at a friends house who is known for her cooking and entertaining skills. As  the other guests and I sat down at the table, we were greeted to an amazing nicoise-stylesque salad (also known as a deconstructed salad). The platter before us was so colorful and beautiful. It was a complete dinner all on one plate and we each just helped ourselves.

Some highlights on the salad for me: mustard glazed potatoes, blanched asparagus, marinated mozzarella balls, roasted peppers and 4 different varieties of heirloom tomatoes.

This salad is great because you can choose any meat or fish to serve in the center (I'm not a big fan of salmon). Seared tuna, grilled steak or rotisserie chicken would all be delicious options. 

To make this deconstructed salad, on a bed of greens set atop your prettiest platter add sections of your favorite salad toppings such as;  mixed olives, boiled eggs, roasted red peppers, blue cheese crumbles, mozzarella balls, sliced heirloom tomatoes, roasted fingerling potatoes, fresh basil leaves, steamed green beans, fresh radishes(more for looks :), cooked asparagus, sliced cucumbers, marinated mushrooms, avocados, sliced onions and maybe a few lemon wedges if you're doing fish.
Serve with a vinaigrette or your favorite dressing on the side.

2 comments:

Shauna said...

That's a great idea. A different venue for all my garden veggies on hand. And grilling some of the fresh veggies would be really good too!

Bake-A-Holic said...

Yes. I think next time we have company we'll do this salad with grilled steak, mozzarella balls, roasted peppers, grilled potatoes....sounds good now!

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