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?
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Restaurant salads all have the little extra bits in them that most people forget… little bits of grated radish, pepperoncinis ála olive garden, really good croutons, real bacon bits in a caesar etc. Also get the lettuce dry by putting it in a fridge for an hour after you chop it.
Put a little more effort into your salad and chill your plate. I have a ton of recipes I took from a restaurant I once worked at and when I don’t have mint or cilantro for my thai chicken salad or use lime juice from a bottle it isn’t nearly as good.
Kraft makes a zesty lime salad dressing that is an awful dressing but an amazing marinade for chicken breasts. Marinate for 8 hours in a plastic bag, grill and chill then slice and put it on top of a salad.
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