Food Styling for Photographers

CHAPTER FIVE

avoid damaging the fragile cooked potatoes. Dressing
application for other ingredients that are more fragile
must be completed with a brush rather than tossed
before building the hero salad.

To make a creamy dressing for vegetable salads, start with
about 1 cup of sour cream in a work bowl. Because pure
white isn’t always the color of choice for the camera, you

can alter the color by whisking some creamy Dijon

mustard into the dressing. Make enough of the original

dressing mixture so you can reserve about 1/4 cup for use

on set in case it’s needed. Th e dressing must be thin

enough to coat the elements in your salad but thick

enough to stick to the surfaces. Use a small amount of

cream, a little oil-based salad dressing, or marinade if the

dressing needs to be thinned.