I often think food tastes better when someone else prepares it. That could often depend on the person who is cooking! We plan meals, grocery shop and cook. By the time mealtime arrives, you have dealt with it long enough.
A really tasty green salad is one of my favorite meals or accompaniments. I am often asked to bring a salad to gatherings of friends and family. My immediate family is perfectly happy with just lettuce and tomatoes. I, on the other hand, like to put everything but the kitchen sink in mine.
Restaurant-made salads are always so pretty and tasty. I can never seem to make mine taste the same as when I dine out. Recently, I read an article about why restaurant salads are always so much better than when we make them at home.
- Restaurants always use the really good fresh ingredients.
- Restaurants use a large bowl for tossing. The metal bowl should be twice the size of the ingredients.
- Restaurants make their own dressings.
- Restaurants always salt the individual layers of ingredients before tossing.
- Restaurants wash tender ingredients, such as lettuce, just before serving. The cold water keeps it nice and crisp.
- Restaurants understand balance. They balance the flavors and textures with a mix of ingredients. Proteins, grains, vegetables, fruits, herbs, and the dressing should be considered when preparing your salad.
- Restaurants are sure to include something crisp like cucumber, something soft like goat cheese, something fatty like avocado, as well as all kinds of flavors — sweet, savory, sour, and even bitter.
These restaurant salad tips have been a big help to me as summer arrives and the possibilities for fresh salad ingredients are more abundant. I hope they will be a help to you as well. Thanks for reading.
MARINATED CHERRY TOMATO SALAD
(This is one of my favorite salads. The tomato mixture makes a terrific dressing. It is great for a crowd. The original recipes called for the marinade to be poured over lettuce wedges. I pour it over a variety of salad greens.)
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
½ red onion, thinly sliced
¼ cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
¼ teaspoon sugar
1 clove minced garlic
Salt and pepper to taste
Combination of iceberg and romaine lettuce
Halve the tomatoes, and add them to a large ZipLoc bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic, and sprinkle with salt and pepper. Seal the bag, letting all the air out. Place into the fridge for several hours before serving. Put the salad greens in a large bowl and pour the tomato mixture on top. Toss and serve.
HOMEMADE SALSA RANCH DRESSING
(Quick, easy and delicious!)
1 dry packet Hidden Valley Ranch dressing mix
1 cup milk
1 cup mayonnaise
3 tablespoons lemon juice
1 (16-ounce) jar salsa (hot or mild, according to your taste)
Prepare ranch dressing according to package. Add lemon juice and salsa. Mix to combine, and refrigerate for several hours or overnight. This keeps well in the fridge and is also a great dip for vegetables.
HOMEMADE BLUE CHEESE DRESSING
(I did not think I cared for blue cheese dressing. Several weeks ago, my sister-in-law ordered a wedge salad with this dressing. I tasted a bite, and it was delicious.)
1 cup mayonnaise
1 cup sour cream
½ cup buttermilk
½ teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 dash Cayenne pepper
1 teaspoon minced garlic
2 teaspoon sugar
6 ounces crumbled blue cheese
Combine mayonnaise, sour cream and buttermilk. Mixing well. Add all other ingredients, and mix thoroughly. Must refrigerate for at least 24 hours before serving.
HOMEMADE BALSAMIC VINAIGRETTE
(I love the flavor of balsamic. This is delicious.)
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil
Mix all ingredients, except the olive oil. Slowly add olive oil to mixture and whisk until combined. Refrigerate before using.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
