Daikon is a health-promoting Japanese white radish. I create shreds of daikon with a sharp Victorinox peeler, then place them on a bed of finely-shredded lettuce, sometimes with a few fine pieces of red onion for even more nutrients and additional piquancy. Ideally, this refreshing salad is dressed with mirin or a vinaigrette. It makes the perfect complement to gyoza dumplings.~©M-J de Mesterton 2018
Using a tool for creating Swedish meatballs (similar to a melon-baller), I was able to make pieces of avocado more appealing than usual in a salad. I doused the avocado balls in lemon juice to prevent them losing their fresh green colour. Elegant salad design dictates that dressing is added only to the lettuce component, so that the other ingredients are clearly visible. With the addition of Roma tomato-wedges and finely shredded cheese, this concoction made a perfect summer luncheon for one.
©M-J de Mesterton 2018
I discovered Tanimura & Antle Little Gems lettuce lately, when my market was out of Romaine heads. These are so far superior to the usual Romaine that I’ve switched, and now only buy Little Gems. Not to be confused with my series of paintings from 2008 by the same name, which did come first. I’ve read that the Tanimura & Antle company trademarked it. For vegetable trays that feature dips, and for scooping tabbouleh, these lettuce leaves make excellent replacements for things like pitas and chips.~~M-J de Mesterton ©June 2017
Making an Elegant Salad, 2009 May 15
When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.
~~M-J de Mesterton Copyright 2009
Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)