This Hummus lined Pacific Salad is just an amazing meal, possibly one of the most versatile I can imagine. Because it’s raw, the only time is spent on mise en place, and build. I like a bite-sized salad, typically I’m not a fan of having to cut a salad as I eat it. For this reason, I thinly julienne or chop to bite size. As for the greens, I like a baby mix, saves chopping greens. An activity that can wilt the lettuce. In addition, baby greens are more delicate than a romaine rib for example.
This Hummus lined Pacific Salad is just an amazing meal, possibly one of the most versatile I can imagine.
- Baby greens a good handful per person
- Celery ½ rib per person
- Red bell pepper ¼ per person
- 1 strawberry per person
- 4 cherry tomatoes per person halved with two good grinds of salt and pepper on them
- Small pile of banana peppers
- 4 olives per person
- Hummus 1 spoon full per person
- Crumbled feta
- Baked Salami to crisp and crumbly (10 min)
Generally speaking, I build around a salad, it’s a thing I picked up in New York a way back at a Todd English restaurant. Essentially the salad is deconstructed around the plate, allowing for bites to be built. This is genius because if you heap all the toppings on, they just fall to the bottom anyway. Plus, it presents better.
Smear the cold plate with hummus lightly covering it.
Make a tight pile of greens the center.
Now work your way around the plate putting a colorful pile of every ingredient, with the exception of the salami and feta. Like a colorful palate of a master painter.
Serve the Pacific Salad with pita wedges and a small jug of the marinade on the side