Darling, I cleaned up the food: rainbow salad with pink dressing
E in a super easy trick to make even banal dishes appear in a whole new light: tidying up. Especially great works with salads. Instead of mixing everything wild in a bowl, the individual varieties come neatly separated and sorted by color on the plate. Important: Find a pattern and pull it through. Possible are stripes, squares or - my best - circles. This works best if the individual ingredients are cut very finely.
The effect is astonishing and the raw raw salad becomes suddenly the eye-catcher of the evening. Really impressive looking very large plates on buffets. But even very small serving people can be served with a little more patience.
Darling, what should I cook
And here comes the recipe for rainbow salad with pink dressing
1 white onion cut into fine cubes. Drain 1 small can of corn . 2 carrots grate. Clean and chop 1 red pepper . Cut snake cucumber lengthways, scrape out the seeds with a spoon and cut the cucumber into fine crescents. Cut 1 small head of radicchio into thin strips.
Arrange all ingredients from center to top on a large plate. For starters, you can use a small serving ring, then simply layer all ingredients as evenly as possible around the center.
For dressing 100 g tofu with 1 tablespoon tomato paste , 1 strong olive oil , 1 tablespoon apple cider vinegar , 1 tablespoon lemon , 1 teaspoon raisins , 1-2 teaspoons of Dijon mustard , 1/2 teaspoon onion powder , 1/2 teaspoon garlic powder (or both fresh), 1 pinch of chilli and salt and pepper in a blender. Fill up with about 100 ml of water and mix until a very smooth dressing has formed - the tofu should not taste crumbly any more. Add a little more water if necessary.
Serve the dressing separately to the salad so everyone can take it as they please.