Jamaican Potato Salad Extraordinaire

Monday, February 18th 2019. | Salad

Jamaican Potato Salad Extraordinaire

And when you combine all five you ll have a four-star appetizer. 1 - Restaurants Can Make Their Own Vinaigrettes and Dressings The first restaurant salad secret is that they can make their own vinaigrettes or dressings. A sign of a true quality restaurant is one that makes their own dressings in house. Making dressings allows complete culinary freedom when it comes to the taste of a salad and adds to the amazing flavor you can experience. Making vinaigrettes and dressings is also surprisingly easy to do. I remember nights working in the restaurant when I d have to make a custom vinaigrettes for VIP clients on the fly meaning in under 3 minutes. After a quick trip downstairs to our dry goods storeroom I d return with 90 seconds to spare and still have enough time to whip up something tasty. Knowing how easy it is to make your own vinaigrettes it always surprises me when I hear a restaurant is buying them from a food supplier.

Now for the health-conscious out there don t panic: we re talking a very small amount of salt. But this small amount of salt is enough to change the flavor of the salad leaves considerably. The next time you go to make a salad try adding a pinch of salt to your greens before you add the vinaigrette or dressing. Then add your dressing and toss. You ll be certain to notice the difference. 4 - Restaurants Refresh Their Salad Greens Restaurant salad secret number four has to do with the texture of the salad leaves. Ever notice the salads you get at a good restaurant have a very crisp texture even though they re coated in dressing? The answer is that a good restaurant will use fresh salad greens and will refresh them before serving. Refreshing salad leaves is the process of dipping them in cold water then drying. Refreshing salad leaves in this way helps crisp up salad leaves that have been packaged. After refreshing salad leaves must be dried completely (i.e. salad spinner) to ensure that the dressing adheres properly to each leaf.

It is slightly bitter but also has a bite to it and it s important to tear it into small pieces. One of our great dinner-table pastimes at the cottage is guessing what s in the salad. My father in law usually puts twenty or more garden ingredients in. Here are some of the others he grows and tosses into salads usually just a handful of each. First a couple of perennial herbs grow outside the garden fence (because the deer don t seem to find these herbs that interesting. One is bee balm or bergamot; it grows leaves that taste like Earl Grey tea and gorgeous scarlet red flowers that can be torn into their individual florets the florets tossed into the salad for visual effect. A half dozen bergamot leaves in small pieces is all you d want in a large salad.

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