Why Salads Always Taste Better At Restaurants | Techniquely with Lan Lam

Summary by Krater

This video provides tips and techniques for making better green salads, including dressing pairing, emulsified dressing preparation, and dressing application methods.

From the video

Answers: How do I make better salads at home?

• salad dressing
• emulsified vinaigrette
• greens preparation
• salad techniques

Ingredients

• salt
• mayo
• mustard
• molasses
• vinegar
• oil
• extra virgin olive oil
• vegetable oil
• lemon
• pepper
• pecans
• egg white
• brown sugar
• melted butter
• spices
• vegetables
• ice
• water
• ciabatta
• garlic
• parmesan
• pecorino

What it concludes

• Pair delicate greens like baby spinach with creamy dressings, and sturdy greens like romaine with thinner vinaigrettes.
• Use an emulsified vinaigrette made with mayo, mustard, and molasses to keep the dressing stable for up to a week in the fridge.
• Dress thick dressings directly on the bowl and smear them around before adding greens to achieve evenly coated greens with less tossing and bruising.
• Use your hands instead of tongs to gently toss salads and prevent bruising the delicate leaves.
• Soak shaved vegetables in ice water for at least two hours to make them super crisp.
• Squeeze water over bread cubes and gently squeeze them before toasting to make the interior soft and the exterior crunchy for croutons.