Salads are great to eat anytime of the year. They’re a big hit in my home. We all love to eat and make salads because we use the same tricks restaurants use to take theirs to another level. We started talking about these in our last post. Click here to jump back and read it. Below you’ll find even more tips that will turn your salads from ordinary to extraordinary.
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Homemade Restaurant Salads
In our last post, we talked about the importance of mixing, seasoning, and prepping your greens. Here we’ll be talking about dressings, toppings, and more.
Make Your Own Dressing
It’s easy to buy salad dressing. It’s offered at every grocery store across America. However, if you really want to turn your salads up a notch then making homemade salad dressing is the way to go. It’s actually easier than you would think. In fact, a classic vinaigrette is three parts oil to one part vinegar. Adding other fresh ingredients will give the dressing an extra flavor punch.
Balance The Flavors
Salads from fancy restaurants do a great job of balancing flavors. So keep this in mind when you’re making them at home. Use as many flavor profiles as possible with salty, sweet, acidic, and bitter elements.
Herbs, Herbs, and Herbs
Herbs can really freshen up a boring salad. If you have leftover herbs from a previous dish, add them into your base of greens or chop them up to use a topping.
Nuts are often used a topping to give salads a different texture. If you really want your taste buds to go nuts, then toast them beforehand. Toasting nuts will make them extra crunchy and brings out more of their earthy flavor.
Don’t Dress To Early
Don’t dress the entire salad too early. This can make your salad soggy and prematurely wilts the lettuce as well. Save the dressing until right before plating.
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