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
What type of salad are you talking about? I prepped the house salads for the servers and made specialty salads at my station that had different mixtures of lettuce depending on what the salad I was making. The plain house salad is just simple iceberg with some other stuff and we used dressings from sysco or usa foods.
I made ceasar and blue cheese dressing from scratch about every other day. Then we had a rotation of special dressings like hot bacon dressing, soy ginger, and garlic citrus that were made from scratch but only on the menu sporadically.
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