Here’s what I learned and what you could do at home to up your salad game.
Well, not this gal!
It references the pantry and its preserved and cold foods.
Getty Images
In today’s restaurants, the garde manger station prepares salads and cold appetizers.
Through years of repetition, I learned a thing or two.
The end result is the direct manifestation of the effort that is put into its creation.
“They add texture and are the body of the salad.”
When shopping for salad ingredients, look for the freshest produce you’re free to find.
Treat yourself like you’re a VIP at your favorite restaurant.
The lettuce should be green, the carrots should be firm, the radishes vibrant.
Shop with standards, as if the chef is looking over your shoulder.
If you’re allowed to, feel the produce and ask for a taste.
In other words, keep an open mind.
Don’t buy ingredients too far ahead of when you plan to prepare the salad.
But if it’s convenient to do so, check that you’re storing them correctly.
Prepping the Ingredients
First things first, give your hands a good washing.
Tepid or warm ingredients are the enemy of most good saladsthe refreshing and crisp ones!
Plus, then you have control over important aspects of a dressing like thesodium level.
So, shaking up your own couldsave moneytoo.
Could that vinaigrette use some freshly cracked black pepper?
Lemon zest or juice?
Maybe thatcarrot-ginger dressingcould use a splash of fresh orange juice.
Seasoning, or re-seasoning, your dressing can go a long way.
Even distribution is key when putting together a thoroughly enjoyable salad.
So, really get in there when tossing your salad (more on that below).
Use your fingers to see to it everything is being gently coated by the dressing.
Slide on some gloves, if you like!
Just check that you achieve even distribution.
Assembling the Salad
Use a large mixing bowl
So let’s put everything together.
You will need a LARGE mixing bowl.
I cannot stress this enough.
If you think your bowl is big enough, get a bigger one.
Usually, I will only fill a bowl about halfway or up to three-quarters full with salad ingredients.
Unless you’re making a warm salad, those serving vessels should be chilled.
This also creates layers of flavor, giving your salad depth.
Once the dressing is thoroughly incorporated, coating all the ingredients, give the salad a taste.
Plate the salad
If you like what you taste, then let’s plate!
Start with a wider base, then build on that base to stack the salad.
Restaurants love to plate food with heightget it fluffy!
A thoughtfully composed salad is always more appetizing than one quickly dumped onto a plate.
see to it your big mixing bowl is big enough, and taste as you go.
