Why do restaurant salads taste so much better than any salad I try to make at home, even if I use the restaurant’s dressing?

Question

Why do restaurant salads taste so much better than any salad I try to make at home, even if I use the restaurant’s dressing?

In: Other

Answer 1

We toss it. When I was garde manger I would layer salads, tossing each part in dressing or at least a little oil. Then always finish with more flaky salt and oil/vinegar. Always toss in a mixing bowl, don’t just pore dressing over dry leaves in the serving bowl.

Also, when you make dressing at home taste as you go, and add more salt usually and make sure you have a “binder” like mustard that will help emulsify.