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Redefining In-Flight Catering

HOW TO: Lemon Shrimp and Artichoke Salad In-Flight Plating Video

Artichokes are the star of this dish, with a whole host of health benefits from phytonutrients and minerals. In fact, artichokes are so beneficial that you can now find a variety of health food stores selling artichoke extract for digestive and liver health. Served over a bed of greens and paired with lemon shrimp, this salad plates up beautifully in seconds.

Tools and Ingredients

  • Spoon
  • Plate
  • Mixing Bowl
  • Bowl
  • Shrimp
  • Garnish Kit
    • Artichoke Hearts
    • Pine Nuts
    • Parmesan Cheese
    • Olives
    • Citrus Vinaigrette
    • Lemon
    • Salad Greens

7 Plating Steps

    • Toss salad greens in vinaigrette to lightly coat. Set aside any remaining dressing.
    • Pile salad greens in center of plate.
    • Disperse olives, parmesan and pine nuts on and around salad greens.
    • Arrange shrimp in semi-circle, with tails resting on salad greens.
    • Arrange artichokes on top of salad greens.
    • Drizzle vinaigrette around edges of composed salad.
    • Garnish with lemon wedge.

View more in-flight plating guide videos on YouTube.

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