In a Composé Salad,
the ingredients are usually layered on top of each other, rather than tossed together. Then the dressing is drizzled on top of all to finish. Really it is about plating as you please, where the plating looks composed and not naturally tossed.
You can either plate in individual portions, or in a large platter all the same. Should you decide to go for a large platter service, I personally prefer an oval, square or rectangular platter to a bowl for this salad. Those help showcase the layering, better than a bowl. This would also help your guests get a taste of all ingredients in one serving – as when plating individual portions, you can make sure that each plate contains all ingredients.
Over here I have gone with basic available ingredients, but it can be any layering of vegetables, even a couple of salads on top of each other! For example a potato salad topped with a crab salad… you get the drift.