Composed Salad

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28 Mar Composed Salad

Posted at 01:04h in Recipes by

composed-salad-pic

What’s the difference between a salad and a composed salad? From the French “salade composée,” a composed salad is simply salad arranged on a plate rather than tossed in a bowl.

A composed salad provides a little extra organization, but still holds the wild spirit of summer because it can contain almost anything the cook wants to arrange, roll, roast, poach, bake or grill, from thin shavings of fennel and beets to dollops of nuts and seeds.

Try choosing one or two elements from each category below. Lay them out on one vast platter or on individual plates. Ingredients can be arranged in loose stripes or wedges, or be artfully distributed around the platter.(Sprinkling everything with fresh herbs at the end is a nice addition).

A composed salad is not tossed with its dressing; it lies down flat, and gets drizzled. Or you may toss just the vegetables with dressing, then bring on the other ingredients, swirling olive oil over all to make the dish shiny and golden. It is almost impossible to use too much olive oil for this purpose.

Something Leafy

Makes a fluffy bed for the other ingredients. Choose among sweet and bitter greens, or use a combination.

  • Escarole
  • Mesclun
  • Bibb or Boston lettuce
  • Spinach
  • Arugula
  • Watercress
  • Mâche
  • Soft herbs: basil, cilantro, mint, shiso, celery leaves

Something Rich

Makes the salad feel like a satisfying meal.

  • Hard-boiled eggs (not too hard, cut in wedges)
  • Cheese: burrata, feta, mozzarella, goat cheese
  • Caramelized onions
  • Fried green tomatoes
  • Fried eggplant

Raw Vegetables

Keep the salad close to the ground, focusing attention on the best of summer produce.

  • Radishes
  • Sprouts
  • Avocados
  • Fennel
  • Bell peppers
  • Cucumbers
  • Shaved carrots
  • Shaved celery
  • Snap peas or snow peas
  • Mushrooms
  • Fresh corn kernels

Cooked Vegetables

Can be grilled, blanched, or roasted, and bring a fresh palette of flavors, colors, and textures. The goal is a variety of all.

  • Beets
  • Zucchini or yellow squash
  • Cauliflower or broccoli florets
  • Eggplant
  • Green or yellow beans
  • Carrots
  • Bell peppers
  • Edamame
  • Leeks
  • Scallions

Something Tangy

Wakes up the other flavors and keeps the palate primed for more.

  • Preserved lemon rind
  • Olives
  • Anchovies, white or traditional
  • Cornichons
  • Pickled sliced red onions
  • Capers (plain or fried) and caperberries

Something Earthy

Makes the salad substantial and satisfying.

  • Beans: white, cranberry, cannellini, chickpeas
  • Potatoes
  • Sunchokes
  • Lentils
  • Grains: quinoa, farro, bulgur wheat, barley

Something Sweet and Juicy

Brings welcome little bursts of flavor, and contrasts nicely with the savory elements.

  • Cantaloupe
  • Tomatoes
  • Peaches
  • Nectarines
  • Melons
  • Mangoes
  • Figs
  • Pomegranate seeds

Something Meaty

This is optional.

  • Prosciutto, jamón serrano or country ham (very thinly sliced)
  • Salmon or other meaty fish (grilled or poached)
  • Smoked trout, salmon, mackerel or whitefish
  • Shrimp or squid (poached, roasted or grilled)
  • Chicken (poached, roasted or grilled)
  • Saucisson sec, aged chorizo or salami (very thinly sliced)
  • Bacon or pancetta nuggets

Something Crunchy

Brings a final spark of texture and salt.

  • Croutons
  • Coarse breadcrumbs
  • Pita crisps
  • Toasted nuts and seeds
  • Roasted chickpeas
  • Fried shallots or onions