Salads restaurants are good for several reasons. Not all restaurants each technique used to make salad, but a combination will make a big salad. And when you combine five, have a snack of four stars.

1 – Restaurants can create their own and vinaigrette dressings

The secret restaurant salad first is that they can make their own dressings and sauces. A sign of a really fine restaurant is one that makes its own spot in the home. Make the dressing gives complete freedom when it comes to culinary taste of a salad, and adds an incredible flavor that you can experience. Make vinaigrettes and dressings are also surprisingly easy to do.

I remember working nights at the restaurant when I have to do some custom vinaigrettes for VIP customers on the fly, ie less than 3 minutes. After a quick trip to the ground floor of our dry goods store, I would return with 90 seconds to spare and still have time to prepare something tasty. Knowing how easy it is to make your own dressings, always amazes me when I listen to a restaurant, buying from a food supplier. Make your own vinaigrettes and dressings allow you to improve the taste of the salad and be creative with flavor.

2 – Restaurants Season dressing

The second secret restaurant salad can not be good news for the health conscious reader, but it’s true: a properly designed house vinaigrette or dressing will come with a good dose of salt and pepper. You may be thinking, ‘salt in a salad? Really? ‘. Yes, really.

Dressings and vinaigrettes is unclear when a) is made with quality ingredients, b) is made with the proper ratio of ingredients c) perceived correctly. Salads do not taste as good unless it was true. You should be able to eat a good dressing on their own, and still enjoy what you eat. We used to make a vinaigrette of champagne in the restaurant you could eat with a spoon – it was so good.

You can even try this at home with a store bought brand. Next time you make a salad, stop and taste the dressing. Is it smooth? Could use a little spice? If so, take some in a bowl and season with some salt, pepper and lemon juice. Toss the salad and the like – will notice the difference immediately. Now if spice salad dressing is weird for you, just wait – it gets more bizarre.

3 – Holiday Season your salad

The secret restaurant salads third is that some restaurants actually season their salad greens. Yes, you read correctly. The green salad seasoning technique is not widely used, but used in upscale restaurants to bring out the flavor of the greens themselves. Now the health conscious out there, do not worry: we’re talking about a very small amount of salt. However, this small amount of salt is sufficient to alter the flavor salads considerably.

Next time you make a salad, try adding a pinch of salt to your green before adding the vinaigrette or dressing. Write your dressing and toss. You will be sure to notice the difference.

4 – ‘Update’ Restaurants your salad

Restaurant salad secret number four has to do with the structure of lettuce leaves. Have you noticed the salads you get at a good restaurant has a very crisp texture, but is covered by clothing? The answer is that a good restaurant using fresh vegetables, salads, and ‘Refresh’ before serving.

Leaves refreshing salad, the process of immersion in cold water after drying. Refreshing salad leaves in this way helps to fresh lettuce leaves that have been packed. After the upgrade, the lettuce leaves must be dried completely (ie, crab salad) to ensure that the dressing adheres properly to each leaf. The update works a big deal, but it is definitely worthwhile.

5 – We will use the right amount of dressing

The secret restaurant salad line is that the good restaurants to spend the right amount of dressing to the amount of vegetables in each salad. The worst case scenario, by eating a salad is to have someone who is swimming in dressing. It is tempting to look at, and after the preparation of both completely changes the flavor profile of the plate.

What we were trained to do in the restaurant, is to mix the salad lots into small bowls. We will add our vegetables, a pinch of salt, and then a splash of one of our homemade dressings. After launch, we try one of the green for spices and the amount of dressing. When we were satisfied with the taste we remove lettuce cup and saucer in a bowl. Mix in a bowl and a plate also allows the excess dressing back into the cup, plate away from the customer.