With this beautiful hot weather we have been eating a lot of salad. Recently I have been plating up salads for people using individual tapas style bowls. These I “picked up” from Lidl in their Sol Mar Spanish Tapas dishes in the freezer, which come with some useful little brown tapas dishes.
The advantage of these over plating onto the main plates is that they take up less room and it’s easier from a portion control perspective. The advantage of merely creating one big salad is that in the family some people like some salad items and others prefer something else. I like tomatoes, but another member of the family prefers grapes in their salad.
Depending on what we have in the fridge and the cupboard will determine what goes into the individual salad bowls.
I quite like to add a base layer of houmus to mine, to which I then add a handful of mixed lettuce leaves. I add slices of “heritage” tomatoes, slices of radish, sliced pepper, pomegranate seeds and diced cucumber.
Other ingredients I have used include batons of cucumber, grapes, sweetcorn, mixed pulses, sometimes raw red onion.
I rarely add dressing, but if I do, usually I just add a drizzle of olive oil and some white wine vinegar.
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