Garnishes for Salads

To garnish salads, use the following:

Tomato slices, dipped in finely chopped parsley or chives
Parsley or water cress in bunches or chopped
Lettuce leaves, cress, endive, romaine, etc.
Heads of lettuce, cut into slices or wedges
Lemon slices with pinked edges, dipped in chopped parsley

Shredded olives or sliced stuffed olives
Cooked beets, cut into shapes or sticks
Carrots, cut into shapes
Pearl onions

Pickles
Capers
Pomegranate seeds
Fennel slices
Cucumbers or Cucumber Slices
Green and red peppers, shredded
Pepper slices

Mayonnaise or soft cream cheese, forced through a tube
Aspic jellies in small molds or chopped aspic
Eggs—hard-cooked, sliced, riced or stuffed
Dwarf tomatoes, stuffed with cottage cheese
Cherry tomatoes

Fresh herbs, sprigs or chopped
Mint leaves
Nasturtium leaves
Nut meats
Chopped truffles
Shaped truffles