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
Fresh made dressings versus bottled ones. Probably farm to table produce, in higher end restaurants. Like vine ripened tomatoes versus not. The chef is likely very picky and knows how to pick the best produce, and other fresh ingredients. Careful selections of herbs and spices, usually fresh. Knowing the correct proportions of seasonings.
Probably a good salad spinner to get rid of excess water. Dressing doesn’t adhere well to wet greens.
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