Who said that salads have to be tossed in a salad bowl?

I love the idea of individual salads and especially individual layered salads. There is something wonderful about being served an individual salad, especially when there is a beautiful and delicious garnish to top it off.

Here is one sensational salad appetizer that I created using the simplest of ingredients to create a wow.

 

INGREDIENTS

sweet potato, onion or zucchini, scrubbed
kosher salt
oil
chives
romaine lettuce leaves
chopped peppers or your favorite chopped vegetables
Simple and Creamy Lemon Vinaigrette or your favorite dressing in a squeeze bottle

SUPPLIES

mandoline or wide peeler
clear square plastic bowls

 

DIRECTIONS

Preheat oven to 425 degrees F.

Thinly slice unpeeled sweet potato using wide peeler or mandoline.

Place thin sweet potato, zucchini or onion slices on parchment or foil-lined baking sheet. Drizzle with a bit of oil and kosher salt. Roast for 20-30 minutes, just until vegetables are soft with the edges just starting to turn brown.

While roasting the vegetables, soak and rinse romaine lettuce and chopped peppers.

Stand 1-2 sprigs of smallest inner leaves of hearts of romaine at edge of square plastic bowl. Place chopped peppers at the bottom and squeeze scant amount of dressing on top of peppers.

Remove the vegetable slices from the oven and allow to cool slightly.  Roll each slice up to form a rose, using the crispy end to form the middle of the rose bud and wind the softer end around to form a rose.

Garnish each salad with vegetable roses and tuck  two or three loops of chives between the vegetable roses and the romaine  sprigs.

 

 

 

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