It doesn’t take a lot of work to make a stacked salad, and the wow factor it creates is well worth the effort. Last night’s gorgeous salad tasted even better than it looks!
For this salad I used diced tomatoes and carrots from the garden, thin sliced cucumber, avocado, and baby shrimp mixed with a little mayonnaise and minced onion. After I had arranged the components, I garnished the salad with snipped chives. My favorite Russian dressing was served on the side.
If you want to make a stacked salad, here are a few things to keep in mind:
- You’ll need to find a cylinder (open at both ends) as
your mold. I use a tin can that once had canned chicken in it, and it’s a perfect
size.
- As you stack the ingredients, tamp them down as you go.
- Adding a dressing to some foods helps them stay put. (Carrots tend to spill out, as you can see in my salad.)
- Avocados are the perfect food to stack, as they hold together so well.
- Think about colors and textures as you layer your ingredients.
- If I’m using crab or shrimp, I usually put it on top.
- When you unmold your salad, slowly pull the cylinder
straight up.
Bon appétit!
