Salads & Cold Dishes – Garde Manger – Medium Bowls – Polish Pottery

In the Garde Manger kitchen, medium-sized bowls in Polish pottery are indispensable.
Whether oval, round, square, shallow, or deep – these medium-volume bowls are true all-rounders. They provide enough space for artistically arranged salads, appetizers, and cold specialties without appearing overloaded.

Advantages of Polish pottery in the cold kitchen:

• Hygienic & taste-neutral: The glaze prevents absorption of liquids and aromas.

• Aesthetic: Traditional patterns and modern shapes enhance any buffet table.

• Versatile: Suitable for salads, cold pasta dishes, seafood platters, or antipasti.

The 5 most elaborate salads with preparation instructions

Lobster Salad with Citrus Vinaigrette

Ingredients (4 servings):

• 2 cooked lobsters, meat removed

• 1 grapefruit, segmented

• 1 orange, segmented

• 50 g arugula

• 3 tbsp olive oil, 1 tbsp lemon juice

• Salt, pepper

Preparation:
Cut the lobster meat into pieces, mix with citrus segments and arugula. Whisk oil, lemon juice, salt, and pepper into a vinaigrette and toss with the salad.

Stuffed Avocado with Shrimp and Mango

Ingredients:

• 2 ripe avocados

• 200 g cooked shrimp

• 1 mango, diced

• 1 small red chili, finely chopped

• 2 tbsp lime juice, 2 tbsp olive oil

Preparation:
Halve the avocados, remove the pit, scoop out some flesh and dice it. Mix with shrimp, mango, and chili, toss with lime juice and oil, fill back into the avocado halves.

Beef Carpaccio with Truffle Oil and Parmesan

Ingredients:

• 300 g beef tenderloin, very thinly sliced

• 50 g Parmesan, shaved

• 2 tbsp truffle oil, 3 tbsp olive oil

• Arugula, salt, pepper

Preparation:
Arrange the beef on a platter, drizzle with olive and truffle oil, season with salt and pepper. Scatter arugula and Parmesan over the top.

Mediterranean Seafood Salad

Ingredients:

• 150 g squid rings

• 150 g mussel meat

• 150 g shrimp

• 1 red bell pepper, diced

• 2 celery stalks, finely chopped

• 3 tbsp olive oil, 1 tbsp white wine vinegar

Preparation:
Blanch the seafood briefly in salted water, cool quickly. Mix with bell pepper and celery, toss with oil and vinegar, and let marinate for at least 1 hour.

Deluxe Salade Niçoise

Ingredients:

• 200 g fresh tuna, seared briefly

• 200 g green beans, blanched

• 4 boiled quail eggs

• 100 g cherry tomatoes

• 8 black olives

• 3 tbsp olive oil, 1 tbsp red wine vinegar

Preparation:
Combine beans, halved tomatoes, olives, and quartered eggs in a bowl. Slice the tuna and place on top. Drizzle with oil and vinegar, season lightly.

Tip: Medium bowls in Polish pottery are perfect for both buffet service and table presentation – stylish, functional, and full of tradition.