When serving a salad, individuals will often panic on how to make greens look elegant... especially when there is a protein involved.
Remember... like Texan women and her hair, the more volume, the better.
How to execute... perhaps you have a grilled chicken breast. Nothing too exciting or fancy, correct? Well, rather than spreading the salad on the plate, then simply plopping a clunky chicken breast a top the garden of colors, re-invert your thinking. Guess what you are able to do... place the chicken on the plate, then top off with a mound-of-greens.
You find yourself hesitating... eh?
Guess what. When you're cooking, you're the artist. Sure, there are definitely techniques to help when plating refined cuisine... but the point is, unless you practice and allow your creativity to spark... you will never learn or improve! More on this later... but you get the idea!
So back to the salad. I will often toss and mix a plethora of veggies/greens with lemon juice and extra virgin olive oil/mashed up avocado. Why? Like lecithin, the "dressing" acts as a binding agent... as well as provides a refreshing burst of flavor. Essentially, it will allow your piled greens to climb in height... potentially even competing with the tower of Babel.
Ok, not that extreme. But you get the idea.
By mixing in the bowl first, you are able to "mold" the salad as you plate. A touch of flower petals will help soften an ordinary "salad and chicken breast."
You know... from plain to sophisticated.
It's all in the details.
"We think in generalities, but we live in detail." - Alfred North Whitehead
Love y'all dearly!
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