The latest kick I’ve been on is making composed salads. Just what is a composed salad you might ask? Here’s the definition, “A salad in which the components are elaborately put together or arranged, then drizzled with a vinaigrette rather than tossed”.
A composed salad is a balance of different colors, flavors and textures and when it’s arranged on a platter it’s very appealing to the eye, and the more color the better!
I repeat, it must be placed on a platter, no bowls allowed and no tossing!
It doesn’t matter what ingredients you use, the possibilities are endless! We all know of the famous Tuna Nicoise salad, well I swapped out chicken for the tuna and used other ingredients that I had on hand.
This salad was inspired from a rotisserie chicken I got from Whole Foods and some vegetables I cooked up before they went bad, which in my case were beets, red potatoes, green beans and some peppers. I added in hard boiled eggs, sliced tomatoes, artichoke hearts and olives, placed it all on a bed of arugula and drizzled it with a fresh lemon and olive oil dressing. This is a very substantial salad, maybe a little bread on the side and that’s it!