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Refreshing seems like a lot of fuss but it s definitely worth the effort. 5 - Restaurants Use the Correct Amount of Dressing The final restaurant salad secret is that good restaurants will use the correct amount of dressing for the amount of greens in each salad. The worst possible scenario when eating a salad is having one that s swimming in dressing. It s unappetizing to look at and having that much dressing completely changes the flavor profile of the dish. What we were trained to do in the restaurant is to mix salads in batches in small bowls. We d add our greens a pinch of salt then a squeeze of one of our house-made dressings. After tossing we d taste one of the greens for seasoning and amount of dressing. When we were satisfied with the taste we d remove the salad from the bowl and plate it on another plate.
Oregano is another deer-proof perennial favorite but again use just a few small leaf pieces. Interestingly oregano tastes much milder fresh than dried unlike its cousin basil which has a far more intense flavor fresh. Anise hyssop is hard to buy in herb form but you can usually find seeds at garden centers; it grows gorgeous complex purple flowers shaped like spears and again you can use the florets for visual effect in a green salad. The leaves taste like anise or licorice. Anise hyssop isn t strictly speaking a perennial but it reliably self seeds so once you plant a few you ll have them year after year. Chives are another favorite perennial. You can cut just a few leaves and chop them into one-inch lengths for a salad and don t forget to use some of the chive blossoms as well. While we re on the onion family don t forget to use a few garlic greens - the leafy green tops of your garlic plants and the florets as well. But go easy on the garlic as a little goes a long way.
For example adding some chow mien noodles gives the main course salad some oriental flare. Be sure to match the salad with a flavorful dressing afterwards. After all is said and done dressings are still the ones that mostly dictate the flavor of the salad. Salads have come a long way from becoming just rabbit food. I hope you ll have fun in making your own main course salad and please do keep in mind that when preparing the dish let your taste buds and health consciousness dictate each step of the way. WHAT IS A SALAD ANYWAY? Salad Definition:- "any combination of raw or cooked vegetables meat seafood and/or fruit nuts or cheese usually served with a topping (dressing) or a dip". Boy that s simple - and it leaves us with endless creative possibilities.