When I created the salad for this poster, it took 3 days of hard work to get a picture of a salad just right. I wanted bright colors, a variety of ingredients and an airy layered look; I wanted it to dance on the plate. Each picture would look okay but not perfect.
Finally, on the third day I achieved the look I wanted. Fortunately I had also decided to take a "how-to" set of photos too and I thought it would be fun to share them here.
Build a base of radicchio and belgium endive. These greens add color and a rich and almost bitter flavor to the salad. By putting them in the base you help build the salad and add height and a layered look.
Add a variety of mixed greens in the center.
Add arugula to the center of mixed greens.
Chop a variety of fresh veggies as thin as you can.
Place the veggies in the greens.
Grate parsnips and carrots over the salad; they add more color, a sweet flavor and the look of grated cheese; plus they add more veggies to the salad.
And here we go - the pefect salad. Topped with balsamic vinegar and a little ground pepper, this salad is full of delicious veggies and free of salt and fat from commercial salad dressings.
I used natural sunlight for this one. It is on a white plate with white background to help put more light behind it.
(All images in this blog are the copyright of Food and Health Communications. Click here to ask permission to use them.)
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.