Summer Entertaining
Southern Socials
The New Soup & Salad Luncheon Plate
Soup & salad combinations have long been appropriate to serve for parties scheduled during the lunch hour & offering them in new ways is easier than you may think. The key is to choose several recipes with components that can be prepared in advance. Make sure to have Thyme Scented Party Nuts to start festivities while a few additional salad dishes can accompany the main course such as Farro-Pine Nut Tabbouleh Salad or Lemon-Dill Orzo Pasta Salad. Learn how to serve a classic soup & salad combination ideal for a number of spring & summer gatherings.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Style The New Soup & Salad Luncheon Plate
Stunning presentations need not be complicated. The key is to keep the idea & the ingredients simple. Parmesan Canapé Shells offer a lovely presentation for Caesar Salad With Fresh Herb Croutons while portioning Fresh Herb Gazpacho into smaller, low glasses offers a modern look to this classic lunch & party menu combination.
The Technique
Prepare the soup up to two days in advance. Portion into the glasses 30 minutes before guests arrive, place on a sheet pan & chill. Prepare the Parmesan Canapé Shells up to one day ahead of time. Fill them with mixed greens up to an hour before guests arrive & chill. Cut lemons into wedges & place in a zip-top plastic bag. Chill. Just before serving, top the salads with the crushed croutons & drizzle with the Classic Caesar Salad Dressing. Place the components on small plates & accompany the soup with demitasse spoons. Garnish with the lemon wedges. Serve the meal with Lemon-Mint Iced Tea.
The Tune
“C’mon Everybody” Eddie Cochran
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