3.2 Making delicious salads (0)
Tips for Making a Restaurant-Quality Salad
1. Make the salad dressing.
You’d be surprised how quickly a dressing can come together. Fresh ingredients give the dressing an extra punch of flavor you’ll be hard-pressed to find in a bottle. The classic ratio for basic homemade vinaigrette is three parts oil to one part vinegar. However, you can skew it more towards two to one if you like your dressings on the acidic side.
Once you know the ratio, you can mix and match with lots of ingredients. Whisk in mustard or honey to keep it emulsified, or add flavor with chili flakes, shallots, and herbs — the possibilities are endless.
2. Season your greens.
Part of what makes restaurant salads exceptionally delicious is that they are always well-seasoned. Chefs make a point of seasoning the greens, not just the dressing, with a touch of salt and pepper. Fresh produce shines with a little salt and pepper mixed in too.
3. Use a mix of greens for varied texture and flavor.
The mixture of greens in a restaurant salad elevates it as well. Luckily, these days most grocery stores sell greens mixed together already. However, it’s simple to do yourself at home too. Keep texture and flavor in mind when you mix. Romaine and iceberg have more of a crunch than spinach or arugula. And watercress and arugula will add a peppery bite compared to mild Bibb lettuce or simple green leaf lettuce.
4. Mix in fresh herbs.
Go beyond lettuce and include fresh herbs in your mix of greens. Salads are the perfect place to use up whatever herbs you have in your refrigerator, but you can also lean all the way in and use leafier herbs like cilantro or parsley as a green in their own right. Toss cilantro into a taco salad, basil into a tomato-mozzarella salad, and mint with a feta-olive salad.
5. Think beyond the leafy greens.
I bet the first ingredient that pops into your mind when you hear the word “salad” is some kind of leafy green. While I do love greens, they don’t need to be the star. I dare you to even leave them out completely. There’s a world of possibilities for salads beyond lettuce. Try a combination of other vegetables, fresh and dried fruits, nuts, cooked grains, and bread.
6. Don’t fear the fat.
Restaurants aren’t afraid to add fat to the mix, and you shouldn’t be either. Remember that fat equals flavor. It helps make salads taste even better and makes them more satiating. A few easy ways to bring fat to your salad is with the dressing, or ingredients like avocado, toasted nuts, bacon, smoked salmon, or cheese.
7. Dress it before you plate it.
This simpletrick allows dressing to evenly distribute and coat all the ingredients. It’s a nice gesture to leave the dressing on the side, so everyone can add as much as they’d like, but pouring it over your salad leaves you with pools of dressing that can overwhelm every few bites. Sure, your greens will begin to wilt slowly as soon as they’re dressed, but if you wait until just before you eat, the salad won’t turn soggy. Start adding a little at a time; you can always add more, but a salad can go from great to overdressed quickly, so take heed!
Chicken Caesar salad for restaurant
For the salad
4 slices of prosciutto
2 cornfed chicken breasts, bone and skin removed
knob of butter
2 thick slices white bread, cubed
For the dressing
2 garlic cloves
75ml/3fl oz white wine
2 eggs, yolks only
1 anchovy fillet
75g/3oz parmesan cheese, grated
150ml/5fl oz extra virgin olive oil
2 tsp mustard
salt and pepper
Preheat the grill to high.
Place the proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
Separate the leaves from the lettuce and cut into chunky pieces.
For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool.
Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.
More interesting recipes of salads you can find here: https://www.bbc.com/food/recipes
fl. oz. - унція(рідина), 1 fl. oz. = 29.5 ml
tsp. = teaspoon- чайна ложка
tbs., tb., tbsp. = tablespoon- столова ложка
bu. = bushel – бушель,1 bu. ≅ 36,4litre
c. = cup - чашка
pt. = pint- пінта, 1 pt. ≅ 473 ml
qt.= quarta- кварта, 1 qt.= 1,136 л
gl= gallon- галон, 1 gl.= 4,546 l (GB)/3,784 l (US)
pound- фунт, 1 pound = 453,59 g (or 16 ounces)
pk . = peck- пек, 1 pk. . ≅9 litre