Guidelines for Preparing Arranged Salads

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Published 2010

Present arranged salads on plates large enough to accommodate all elements without crowding. Keep in mind that mounded and stacked presentations will be taken apart by the diner, and room is needed to spread them on the plate.
Unusually shaped plates, such as squares and rectangles, can help achieve a striking presentation. While most arranged salads have plenty of colorful ingredients and show best on white plates, some arranged salads benefit from presentation on a plate of a contrasting color.
Make sure the food elements on your plate are solidly constructed so the plate can be transported by tray service or arm service and your presentation will arrive at the table intact.
Keep the convenience of the diner in mind. Make sure the customer can eat the salad neatly and easily, and without a lot of effort and attention.
Do not place sauces or garnishes on the plate rim. This breaks both the rules of presentation and the rules of good sense. The philosophy of plate presentation considers the plate rim the frame and the plate well the canvas. Sauces and garnishes on the rim often end up on diners’ sleeves.
All the elements must complement each other, and all must serve a purpose in the final synergy of the dish. For example, you should not add a particular element because of its color without considering its flavor, texture, and general appropriateness to the theme of the dish.

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