Individually prepared composed salads make a beautiful presentation to any meal, be it a usual weeknight or entertaining special guests. Follow our guide to learn just how to master this technique.
Photo: Oxmoor House
You can use bagged mixes, or you can choose two lettuces and shred them together: Bibb and romaine, iceberg and endive, red leaf and baby oak leaf, spinach and radicchio. Think about pairing similar if slightly contrasting tastes: bold arugula with bold endive, mild mesclun mix with mild iceburg lettuce for crunch. Yes, you can mix the bold and the mild, but you must be careful: Radicchio will overpower baby oak leaf lettuce. You'll need to balance the two with a creamy, slightly sweet dressing. Arrange the shredded leaves on the plates.