› Before Shabbos, I lay out some defrosted wonton rounds (Gefen makes them frozen) on a parchment-lined baking sheet, spray some oil on top (you can sprinkle some spices for flavor), and bake them at 350°F (175°C) for a few minutes until crispy. (Watch them carefully so they don’t burn.) I store them in a zip-lock bag to stay fresh.
› On Shabbos day, I take a plate and brush or squeeze dots of dressing or sauce for design onto it. In the middle, I place a scoop of egg salad. I top it with a wonton crisp, then place liver (sautéed or chopped) on top. I add some greens (arugula, spinach leaves, romaine), cucumber, grape tomatoes, and/or avocado slices — whatever I have — on the side, and it looks oh-so-glamorous.
› Another pre-Shabbos option is to peel a cucumber with a julienne peeler to create a beautiful garnish. But the rule is to only do what works for you. If it fits into your day, great. If not, just slice the cucumber diagonally with a knife on Shabbos and it’ll look totally fine!
Serving Tip:
Stacking things like a tower always creates dimension and is pleasing to the eye. That’s why I love these Gefen wonton rounds — they make it so easy and effortless!
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