As simple as salads may seem there are a lot of little details that go into making them. If you’ve ever tried to recreate your favorite restaurant salad it probably didn’t turn out quite the way you hoped. Maybe the dressing didn’t coat the greens the way you wanted it to or maybe the flavors just weren’t as fresh or vibrant. That’s not necessarily your fault though because there’s a good reason restaurant salads are second to none. It turns out that there are a few professional salad-making principles that are worth applying in your own kitchen.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 KWOOWK | 2022-05-21 16:30:02 |  792,804 Views |
Why restaurant salads are better than yours
From the modern wedge to the classic Caesar salad chefs are experts at pairing a wide range of ingredients with lettuce. Part of that comes from creativity as professional chefs are no strangers to experimenting with fun flavors and textural elements. But chefs also come armed with an arsenal of techniques to transform vegetables into a perfectly dressed and delicious dish. The restaurant salad-making process typically starts with choosing the best freshest ingredients and making a dressing from scratch. Properly prepping and seasoning your lettuce and toppings is also essential paying close attention to texture and flavor at every step. Finally making sure your ingredients are evenly distributed and beautifully plated can take any salad from great to incredible.
So if you want to up your salad game you may need to put a little extra time and attention into the dish. Here are a few things to consider when trying to make a restaurant-quality salad.
Restaurants are judicious about the quality of the ingredients used to prepare a dish even a simple salad. After all no one wants to eat wilted lettuce and wrinkled peppers. When it comes to a plate of vegetables crisp ripe ingredients are essential—and that starts with shopping.
