I am accumulating quite a list of things I’d like to write about, but composing a salad, or a menu, is at the top of the list. Putting together a course or a menu uses the same basic principles. Some of the things I think about are balance/harmony, color, contrast, texture, temperature . . . and, of course, taste. The most elegant plate is quite worthless if it doesn’t taste good!
The classic taste elements are salty, sweet, sour, bitter, and umami (that’s you-ma-me, with a short a). Balance is the overall guiding principle. So, let’s use the example of my lobster rhubarb salad, served with frisee and cucumber granite. Because the lobster is rich, I added a light, delicate flavor, cucumber, to balance it; and the sweetened rhubarb to add a bit of tang. The meaty texture of the lobster is balanced by the delicate frisee, which also provides a bit of crunch, as does the beautiful, paper-thin dried rhubarb. The “warmth” of the lobster is balanced by the cold bite of the granite. And, classically, sugar balances the tartness of the rhubarb. Finally, champagne vinegar counteracts the sweet and sour tasted of the rhubarb syrup and makes a lovely dressing.
And don’t forget the salt and pepper! Salt, used in the right quantity, simply brings out the flavor in food. Use it in almost everything, including desserts!
I was prompted to write this post by a friend who told me she was serving Beef Wellington as a main course with a sweet wild rice salad. It sounded singularly unappealing to me. To begin with, I couldn’t imagine the sweet combining well with the classical fatty and rich beef entree. I could see using a savory wild rice dish, but didn’t really see the need for an additional starch, given that the beef is cooked in puffed pastry. I suggested, instead, some lovely blanched green beans, served with lightly roasted almond slivers, a fresh and slightly crunchy counterpoint to the Beef Wellington. Spinach, sauteed in garlic, would also be nice. Notice, that all these components are French. French and Mediterranean often blend quite nicely. If you’re a really experienced chef, you can create some exciting fusion dishes, but it takes practice!
I hope you find this helpful. Please feel free to write if you’re planning a menu and would like to talk it over.
bj @ vineyard picnics to go
