Festive portioned salad: cooking recipe, design options with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Making a salad is just a skill. But to present it beautifully is already a real art. To set the festive table, it is not at all necessary to call a team of professionals in carving or catering (carving vegetables and decorating dishes) to your home. Everything can be done by yourself. Your guests will especially appreciate the fact that salads are served not in a common dish, but in portions.

In addition to beauty, this type of design has hidden practical advantages. First, a leaky ingredient (like a tomato) in a small serving will not spoil the overall look of the dish. Secondly, puff salads are best viewed through a glass cup. And finally, the shameless guest will not sweep away an expensive delicacy (shrimp, foie gras) from above, leaving the rest only potatoes and onions. Making a side salad is easy. This does not require any special equipment. And in this article we will give a selection of recipes for portioned salads with photos of dishes.

The Basics of the Art of Catering

Restaurant dishes always look beautiful. And so that your snacks are not only tasty, but also spectacular, we will try to arrange them accordingly. What do we need for this? There is an opinion that such snacks are served in bowls. This is true, but not always. Only simple portioned salads are served this way. From the recipes with photos of the dishes, you will not only learn how to make these puff snacks, but also understand that they are served in the form of cylinders on flat plates.

Fusion salads often sit on the table in small deep dishes. A transparent glass, round or square, is also a good idea for decorating an appetizer.

And finally, edible dishes. You can stuff puff flounces, shortcrust pastry baskets with salad.

If hard cheese is listed among the ingredients of the snack, do not rush to add it to the dish. Heat the pan and put a piece of this fermented milk product. When it is slightly melted, lift it up with a spatula and quickly move it to the bottom of the inverted glass. After cooling, the cheese will take the form of a basket, where you place the salad. It should be remembered that different snacks require special decoration. For example, a juice-leaking snack should not be placed in dough baskets. Coarsely chopped ingredients will not make even layers.

Portioned salads in bowls: recipe with photo. Cocktail

There is only one basic secret to decorating such dishes. All ingredients are cut into equal pieces (of equal size). If you have already chopped sweet pepper into strips, then chop other vegetables in the same way. ATunlike serving in glasses, in bowls, the components can be either laid in even layers or mixed with each other in an artistic mess. Therefore, such snacks are called cocktail salads. They always look win-win. Here is the first of a selection of recipes for portioned salads in bowls.

1. Hard boil 2 eggs, finely cut.
2. Cut ham into cubes or strips. We put it on the bottom of the bowl.
3. Lubricate with a thin layer of mayonnaise.
4. Place finely chopped fresh cucumbers on top.
5. Stack grated cheese and chopped eggs.
6. Apply a more generous layer of mayonnaise.
7. The next layer is formed from diced sweet red pepper.
8. Sprinkle it with cheese sticks.
9. Decorate the salad with fresh herbs, cucumber slices, pepper strips or tomato slices.

With cheese and ham

Here is another simple and delicious salad recipe:

1. First, we fill portioned bowls with 100 grams of ham.
2. All the ingredients of this dish should be cut into very thin strips. Since such a salad cannot be s alted in order to avoid letting it juice, we will coat each layer with mayonnaise.
3. The soft ham at the bottom of the bowl will curl into curls.
4. We cover it with a fresh cucumber.
5. Place boiled eggs (two pieces) on this layer.
6. We put red bell pepper on them.
7. At the very top we will have hard cheese. If you can't cut it thinstraws, you can coarsely rub this ingredient.
8. Decorate our dish with a slice of cucumber and a green onion feather.

Chicken Cocktail Salad

1. First, boil the chicken breast fillet in s alted water with bay leaf and peppercorns.
2. Remove from the broth, leave to cool.
3. Let's boil three chicken eggs.
4. Pour one hundred grams of prunes with boiling water, let stand for 10 minutes, select the seeds.
5. For this delicious portioned salad in bowls, the recipe calls for cutting all the ingredients (except the yolks) into thin strips.
6. Now we collect the dish in layers. As in the previous recipe, we smear each layer with mayonnaise.
7. Place the chicken breast on the bottom.
8. Next - cucumber, egg whites prunes.
9. Knead the yolk with a fork and sprinkle it on the dish.
10. Crush some nuts - walnuts, cashews or hazelnuts. Sprinkle them over the salad.
11. You can decorate the appetizer with a dill sprig or parsley leaf.

Avocado with shrimps

Not a single selection of recipes with photos of portioned salads is complete without this spectacular restaurant dish. Its two main ingredients - shrimp and avocado - are not only considered delicacies, they are also very he althy. But it is worth remembering that the overseas fruit is very oily. Therefore, dressing such a salad with mayonnaise is not worth it. The best sauce would be natural yogurt.

This is a fusion salad. It cooks quickly, shortly before serving (if you have boiled, chilled and peeledshrimps). Avocado pulp oxidizes when exposed to air. So that it does not darken and retain its “presentation”, it must be sprinkled with lemon juice.

1. First cut the cherry tomatoes into quarters.
2. Leave some shrimp whole - one per bowl.
3. Cut the rest into pieces.
4. Avocado is divided into halves, we take out the bone, peel it. Cut the pulp into cubes.
5. Mix ingredients, s alt.
6. Fill with yogurt.
7. Spread the salad into bowls. Decorate with whole shrimps on top.

Venice

First, boil hard-boiled eggs - half for each bowl. You can use not a chicken product, but a quail one. Then you need one egg per creamer. For this portioned salad, the recipe calls for cutting the ingredients into small cubes. They can be mixed, seasoned with mayonnaise, or laid out in layers. So, cut into small cubes:

• ham (150 grams);
• any hard cheese (70g);
• large fresh cucumber without peel.

1. Peel the onion, finely chop, pour over boiling water.
2. Decantate and sauté until golden.
3. Add to the common cauldron along with 150 grams of canned corn.
4. Fill with mayonnaise.
5. If you chose a puff way of serving, then lay out the ingredients in this order: ham, cucumber, fried onions, cheese, corn. Do not forget to smear each layer, except for the top one, with mayonnaise.
6. Stack on topthin slices of cucumber.
7. A quail egg can serve as a decoration for a dish. We set it, like a pearl, in the center of the bowl. If we use a chicken product, then figuratively cut the egg in half in the form of a lotus flower. Drip mayonnaise into the center.

Male whim

This recipe for a festive portioned salad will help out when there are few main dishes on the table. "Men's Caprice" is very satisfying, because it includes one hundred grams of beef, ham and chicken, as well as hard cheese and a chicken egg.

1. To turn it all into a salad, we'll add two pickles and a clove of garlic.
2. There must be three types of meat in the dish. Boil them until cooked, cool, disassemble into thin fibers (or cut into thin strips).
3. Cheese, protein and yolk rub separately with large chips.
4. Cut pickled cucumbers into thin strips.
5. Pass the garlic through a press and mix with mayonnaise.
6. Grease a glass with even walls with vegetable oil. We spread it in layers: cheese, chicken, protein, beef, cucumber, pork.
7. We coat everything with garlic mayonnaise.
8. Put a lettuce leaf on a portioned flat plate. Turn the glass upside down on it.
9. Tap on it with a spoon so that the contents gently slide onto the plate and settle into an even cylinder.
10. Decorate the appetizer with grated yolk.

Tenerife fusion style

This dish is not so much satiating as it creates a special romantic atmosphere. Prepare these appetizers for a candlelit dinner for two. Such salads can be served in small transparent portioned plates or glass vases with legs. In snacks of this type, it is important to observe a harmonious color scheme.

1. Tear lettuce leaves at the bottom of portioned dishes.
2. Peel the banana, cut the flesh into even circles.
3. Spread over two vases.
4. Boiled and peeled shrimp (depending on the size from 14 to 20 pieces) put on a banana.
5. Pour three tablespoons of mayonnaise into a separate plate.
6. Squeeze the juice of one orange into it, add a pinch of nutmeg and black pepper.
7. Ignite the nuts (walnuts or cashews), crush them.
8. Pour salad with mayonnaise. Sprinkle nuts on top.
9. Place two mugs of orange on the edge of the vases and serve.

Appetizer with shrimps. Delicious Portioned Salad Recipe

With a photo of such a bright appetizer, any culinary magazine will look glamorous. Let's make pineapple shrimp salad. Seafood will add a sophisticated look and taste to any dish. This is especially true for portioned salads. Simple recipes allow you to quickly prepare a holiday fusion treat. We will need 300 grams of boiled and peeled shrimp.

1. Select a few of the largest pieces for decoration, put the rest in a bowl.
2. Add a spoonful of sour cream and spices to the salad, mix.
3. We take out canned pineapples (150-200 grams), dry them with paper towels and cutmedium-sized pieces.
4. In a separate cup, pour three tablespoons of olive oil and the juice of half a lemon.
5. Stir and pour this sauce over seafood with pineapple. Leave it for ten minutes so that the shrimp absorb the juice.

Serving such an appetizer may be different. Option one: tear a lettuce leaf at the bottom of a glass bowl with your hands, put seafood with pineapple on it, sprinkle with grated cheese on top, put a shrimp with a whole tail and a sprig of parsley. Option two: portioned "stuffed cabbage". In this case, we do not tear the lettuce leaf, carefully wrap the salad in it with an envelope. Cucumber slices are sometimes used instead of lettuce. You can also make "shawarma" - so that the filling looks out of the green package.

With grapefruit

This salad recipe invites you to practice carving, that is, the art of slicing fruit. The task is very simple: we need to cut a large grapefruit so that we get two halves with jagged edges.

1. The pulp of the fruit is disassembled into slices.
2. Remove bitter whitish membranes from them, cut not very finely.
3. A handful of pine nuts are calcined in a dry frying pan, let cool.
4. Scald one hundred grams of prunes with boiling water, take out the bones from soft berries. We also cut not very finely.
5. Boil 300 grams of chicken fillet in s alted water with spices.
6. Cool, cut into oblong pieces.
7. Mix chicken meat, pulpgrapefruit and prunes. Season with mayonnaise to taste.
8. Stuffing two halves of grapefruit peel with lettuce.
9. Sprinkle with pine nuts.

Salad "Firewood on Grass"

What ingredients are included in a snack with such an original name? Calm down: there is no firewood or grass in the portioned salad recipe. Rather, rye crackers (purchased, in the form of oblong sticks) act as the first ones. And we will have finely chopped dill greens as grass.

1. Leave a handful of croutons for decoration. Mix the rest of the pack (100-150 grams) with mayonnaise.
2. The same, only in separate containers, we proceed with 200 g of chopped thin strips of ham, three hard-boiled and grated eggs, 3 pickles, half a can of green peas.
3. Put a cylindrical frame on a flat plate. You can make your own by cutting off the top and bottom of a half liter plastic bottle.
4. Lay out layers inside such a frame: croutons, peas, ham, cucumbers, eggs.
5. Sprinkle the top of the product with finely chopped dill.
6. Remove the frame. We spread 4-5 “logs” on the “grass” - the croutons set aside for decoration.

Tuna salad in cheese baskets

We have already described how to make edible "dishes" for such a snack. Any natural hard cheese will do. To make the baskets beautiful, pancakes need to be melted in a round shape. While cooling the cheese mug, you need to adjust the shape of the basket. But how to fill such a delicious container, with what delicious portioned salads?Recipes for such snacks are very numerous.

You can stuff cheese tartlets with anything, even traditional Olivier. The main thing is that the ingredients of the snack are not too fatty. Consider the simplest salad recipe that you can fill with a cheese tart. Hard boil three eggs, cut into small cubes or rub. Mash tuna canned in its own juice with a fork. Mix both ingredients, season with mayonnaise. Sprinkle generously with chopped green onions.

Serve in shortbread tartlets

Unlike a dense cheese plate, such a container requires a special approach. Not every portioned salad recipe can be applied to tartlets. Firstly, the mass must be dense and not letting juice in. After all, the dough, soaked in it, may lose its shape.

Secondly, all salad ingredients in tartlets should be crushed almost to the consistency of a homogeneous cream. Only in this case, "cakes" will look neat and appetizing.