Hey, it worked!

    
A long time ago, my friend J and I were doing a catering gig. He came up with the idea to build the salad in a ring mold to make it a little different. Anyway, good idea, but hard to do for 100+ plates with limited skilled hands. However, if you only have to do four for Easter dinner, it’s a snap!

     
  

I wanted to recreate a carrot cake in my salad for Easter. I know, call me crazy. Not too hard if you take individual components like raisins and pineapple which I used in their original form. I roasted some teeny tiny Peter Rabbit sized carrots with some honey and candied some walnuts in a pan with butter, brown sugar and apple pie spice.

  

I mixed up a dressing of orange juice, ginger, salt and pepper, apple cider vinegar, and creme fraiche to mimic the whole cream cheese frosting of a cake and then I started building. Bibb lettuce (it is a salad after all), then canned chunk pineapple, then the carrots, then ricotta salata cheese that I shaved with a vegetable peeler, then walnuts and raisins.

Then you kinda smush the ingredients down in the mold for a couple of seconds, to give the ingredients time to bond. The key is not to have to move the salad to a plate. Build it where you need it!

I pooled the dressing around the stack and am happy to report it was an all round success!

BONUS ROUND!

  
Here’s my sister’s molded ice cream bird nest dessert. Shredded phyllo wreath with jellied leaves, vanilla and Irish Cream ice cream, an topped with malted chocolate eggs! 

We had the wrap on culinary molds this holiday!

  


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