Salad decoration: photo and video
At the holiday, you can surprise your guests not only with the original composition of the appetizers, but also with the form of their presentation. A beautifully decorated salad will be an additional decoration for your table.
Crab salad in avocado baskets
This unusual dish will add an exotic touch to your lunch or dinner.
You will need: – 3 avocados; – 200 g of crab meat; – 1 lemon; – 1 small fresh cucumber; – a bunch of parsley; – 1 potato; – 1 tbsp. capers – olive oil – wine vinegar – Dijon mustard – salt and freshly ground black pepper.
Boil the potatoes in salted water until tender, but make sure that the tuber retains its shape and does not boil over. Cool, peel and cut into small cubes. Prepare your crab meat. If you chose canned, then simply drain the water and mash it with a fork. You can also use fresh crab. To do this, boil it in salted water, and then peel it off and cut the meat.
The most valuable and tasty meat is in the second phalanx of the crab’s claw – if possible, choose it
Peel and chop the fresh cucumber. Peel the avocado, cut the fruit lengthwise and remove the pit. From the inside of the halves, gently scoop out some of the pulp with a spoon so that you have a boat-shaped salad container. Combine remaining pulp with crab meat, cucumber and potatoes. Add chopped greens and chopped capers there.
Make a vinaigrette for your salad. Mix 5 tablespoons. olive oil, 1 tablespoon vinegar and 1 tbsp. dijon mustard. Season with salt and pepper. Season the salad with it and spread the mixture over the avocado halves.
Salad Dressing (watch video): Serve this beautiful salad with white bread croutons and light rosé wine or cocktails.
Layered vegetable salad
This salad is quite simple to arrange, but at the same time it stands out for its elegant restaurant presentation.
You will need: – 1 potato; – 1 small beet; – 1 carrot; – 1 small tomato; – 2-3 cloves of garlic; – vegetable oil; – mayonnaise; – salt and freshly ground black pepper; – a sprig of parsley.
Put the beets in cold water and cook for about half an hour or more, depending on the size. Finished beets should be pierced with a fork. Peel it from the top hard layer and grate on a coarse grater. Grind the carrots as well. Chop the garlic and tomatoes finely. Heat vegetable oil in a frying pan and fry grated carrots in it for 4-5 minutes, then salt and pepper, add garlic and tomatoes and simmer for another 15 minutes. Peel the potatoes and grate the tubers. Fry the potatoes in oil for 10-12 minutes until tender.
If desired, you can add ground walnuts to the beets.
To serve this salad, take a 5 cm wide strip of cardboard with a length of your choice – the longer the strip is, the larger the salad portion you will get. Join the edges of the cardboard to form a cylinder. Wrap the inside of the cardboard in plastic wrap. Place the cylinder on the plate. Lay the beets in the first layer, brush the layer with mayonnaise, then potatoes, also with the addition of mayonnaise on top, and at the end – carrots. Remove the cylinder and you have a neat flaky salad. Garnish with parsley leaves and let the salad sit for 15 minutes, then serve.
Fruit salad in an ice vase
This form of serving salad will surprise even gourmet guests.
You will need: – 2 bananas; – 3 oranges; – 3 kiwis; – 200 g of seedless grapes; – can of canned pineapples; – 2 apples; – whipped cream; – 1 egg; – 5 tablespoons. flour; – vegetable oil; – 1/2 tbsp. Sahara.
Start by making an ice fruit bowl. Take 2 bowls, one of which should be slightly smaller than the other. Place a small bowl in a large one and secure with tape. Cut one orange with the peel, place the slices between bowls. Fill the space between the bowls with cold water and refrigerate the bowls for 5-7 hours. Remove the finished ice vase from the bowls just before serving the salad.
How to decorate a fruit salad? Watch the video
Peel the bananas and kiwi and cut into semicircles. Remove the peel from 2 oranges, divide them into slices, remove the pulp from the slices and mix with other fruits. Cut the grapes in half and add to the other ingredients. Peel and dice the apples. Prepare the batter: mix flour and egg with a little water. The batter should be quite liquid. Heat vegetable oil in a skillet. Dip each apple slice in batter and fry on all sides for 4-5 minutes.
Dissolve sugar in 1/4 cup warm water, heat this mixture on the stove. Dip each apple in batter first in melted sugar and then in a bowl of cold water.
Prepare the salad for serving: In an ice bowl, place a mixture of fresh fruit and canned pineapple pieces, and top with caramelized apples. Garnish the salad with whipped cream. Serve quickly until the ice vase begins to melt.