4 Easy Garnishes
Here are 4 easy, fool-proof garnishes for the
1. Orange or Grapefruit Rose: Wash and dry the fruit. Starting at the top, use a paring knife to evenly peel around the zest, the part of the fruit with color. Avoid the pith, the white part. Keep in one piece! Twirl up—it will keep the shape.
2. Lemon or Lime Wedges: Wash and dry lemon. Using a paring knife, make a zigzagpattern around the lemon, pushing the knife most of the way through. Pull apart when you have gone around the lemon.
3. Green Onion Bouquet: Wash and dry a green onion. Cut a 4” piece from the bottom, leaving the white root intact. Holding the root with one hand, make 3 or 4 slices through the green onion. Submerge into ice bath for 3-4 minutes and green onion will firm up and hold shape. Refrigerate until ready to use as garnish.
4. Strawberry Fan: Wash and dry strawberry well. With stem intact, make thin even slices that do not go all the way through. Gently press strawberry down to spread the layers.
More easy presentation tips!
Lettuce: Place tuna, egg or pasta salad on a bed of lettuce.
Sprigs of Parsley or other fresh herbs: Place on the side and the plate looks like a million dollars!
Chopped herbs or seeds: Sprinkle on the top of the food for color. Some suggestions are white or black Sesame seeds, black pepper paprika, cocoa and powdered sugar, depending on the dish.
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