This is my first post on food presentation ideas and I’m hoping to post many more. I strongly believe we first eat with our eyes. A food that is not overly cooked, has fresh colours and served in clean and neat dishes always looks more appealing. I’m always looking out for ideas to present food whenever I visit restaurants or watch food shows. I always get bowled over by the food presentation shown on various food channels. When I watch Master Chef Australia, I observe how much stress is given on the food presentation. The chefs take out time to design the look of their food on the paper before serving it. Food presentation is an art and it does need a thought process to do it rightly.
It is always most difficult to make a humble food look more attractive, that’s where one has to think out of the box and get more creative. This post is about how to present salads in a more creative way. One could serve any salad using this method, what I have made is a mixed bean sprouts salad.
The salad is served in crisp, crunchy red cabbage bowls which are of bite size, filled with salad. The salad served in this way in individual portions looks attractive to look at and is easy to hold and eat. My kid loved the bright colours and happily finished maximum salad bowls. I know many Mom’s would have a smile on their face after reading this as it’s a difficult job to feed the children healthy food. These salad bowls solve the purpose. These can be used in the parties too and I’m sure, guests will eat them smilingly.
The only tricky part in making these cups is removing the cabbage leaves intact without tearing them. The cups can be cut in advance and kept in fridge and just before serving made crisp..here’s how they are made
Since the salad is gluten free, I’m sending it to my event ‘ONLY’ Gluten Free cooking, hosted here through this month.
Mixed Sprouts Salad in Cabbage Cups
Preparation Time:30mins | Difficulty Level: Moderate
1small red cabbage
Mixed sprouts blanched in salted water
spring onion greens
Take a small red cabbage and separate it’s leaves without tearing them. Cut the leaves at the base if required.
Using scissors which has serrated blades (designing scissors) cut the leaf in a round shape. Keep them refrigerated till further use.
Take a large bowl filled with water and put lots of ice in it to make the water ice cold.
Turn the leaf, one would observe a white vein running through the middle of the leaf. Using a small sharp knife, chip off a thin slice right at the centre of the vein, near the base of the leaf. By doing so the leaves get a flattened base and it’s doesn’t topple when turned.
Dip the leaves in the water and keep the bowl in the fridge for 15-20mins. The leaves harden because of the cold water and turn crisp and more crunchier. Gently wipe the excess water and place the cabbage bowls in the serving plate.
Mix the sprouts, salt, pepper, lemon juice as per taste. Put a table spoon of the sprouts salad in the bowls. Top with thinly sliced spring onion greens. Serve immediately.