Plate as you please!

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.


Serves: 4
  • 6 bacon strips (use the bacon you like: pork, turkey or beef)
  • 150 g organic Mesclun
  • 16 mini organic local plum tomatoes, halved
  • 1 large organic local red capcisum, diced
  • 1 medium organic local beetroot, boiled, peeled & sliced
  • 1 clove organic garlic, crushed
  • 2 prepared artichokes (if available)
  • 1/4 cup DS Premium Organic Extra Virgin Olive Oil
  • 4 hard boiled eggs
  • 1 small French Bread stick
  • Salt & black pepper to Taste

For Dressing

(Red Wine Vinegar | or Red Grape Vinegar)

  • 1/4 cup Red wine vinegar | or 1/4 cup red grape vinegar
  • 3 tsp Dijon Mustard
  • 1/3 cup DS Premium Organic Extra Virgin Olive Oil

If you are just starting in the kitchen and wondering, Mesclun, is a mixture of young, small salad greens. Depending on the source the mixture may vary. It usually includes: arugula, friseé, dandelion, mâche, oak leaf lettuce, radicchio and sorrel. Mesclun is available packaged in supermarkets or sold fresh/assorted or whole at farmers markets. Look for crisp leaves that are not wilted or starting to brown. Before using, wash with cold water, drain in a colander and pat dry with paper towels, or use the rotating leaf dryer.

In a small, bowl combine 1/4 cup olive oil with 1 small clove crushed garlic a sprinkle of coarse black pepper and a pinch of salt. set aside.


Preheat your grill or broiler.

Slice the small baguette into 1 cm slices, brush each slice with prepared garlic olive oil on both sides. Place slices on a baking sheet and place under the preheated grill or broiler until toasted and slightly browned. Careful as they could easily burn.

Remove rind from bacon and slice thickly. place on heated frying pan until crisp. Drain on paper towel and set aside.

Prepare your red wine vinaigrette by mixing the mustard with the vinegar, then drizzling with olive oil while mixing until all ingredients are combined. Otherwise, you can place ingredients in screw top jar and shake until combined.

Plate your Salad by layering the mesclun, topped with the bread and bacon, then vegetables, then eggs and drizzle with vinaigrette to finish.

Salads are delicious and make for an excellent lunch that leaves you energetic for the rest of the day. Try making your own salad combinations regularly and you will see how it will become your preferred lunch option. How about you, do you have a favourite salad which you can have any time?

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