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
It’s the lettuce. Restaurants pre-prep lettuce they wash some or get pre-washed. And then they chop it. They send a whole heads of iceberg through a manual device that just chops it into squares. Then they put them in large trays and they put them in the fridge again. The lettuce is then chilled awaiting a salad order. The refrigerator also dries any excess moisture from the lettuce washing. The salad is made very quickly and brought to you equally as quickly. Oftentimes on a chilled plate. There is no wilting from heat or the dressing so you have crisp crunchy lettuce and fresh toppings.
next time you make a salad at home think about how long that lettuce is sitting on your counter how dry you get the leaves after washing and how long it sits with the dressing on it before everyone sits down to eat.
Or try this experiment go to your fridge and take a bite out of your lettuce. Right out of your fridge it’s crisp and refreshing.
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