From the dressing, to seasoning, to garnish, there’s a lot to consider when building a salad, and a lot of opportunity for customization. In this episode of Techniquely, Lan Lam shows you how to up your salad game.
Shaved Vegetables With Miso Dressing Recipe:
Kale Salad With Kohlrabi, Orange, and Candied Pecans Recipe:
Caesar Salad Recipe:
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0:00 Intro
0:19 Match Dressing And Greens
2:24 How To Dress The Lettuce
4:45 Salt Your Salad
5:21 “No Recipe” Salad
7:34 Fun, Easy Toppings
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Why Salads Always Taste Better At Restaurants | Techniquely with Lan Lam
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Thank you, Lam. You're a genius. The 'title' of this video had always been my question, until I found this answer. May I send my best wishes to you from Bangkok right now? Xxx
The Lan knows…always
Salads NEVER taste better in a restaurant. I make super delicious salads that run circles around any restaurant ever!
good extra virgin olive oil, lemon and salt all you need for all greens..When you start to add mayo, molasses, sugar you actually start to turn this into some greasy dish, it is no longer fresh dish..
This skips over the most important part, using a salad spinner to dry the salad after washing to give the dressing a chance to coat it. Oh and anchovies.
Wow! That was packed full of great tips!
Do people who eat salads really want to ruin the health benefits with vegetable oil and molasses though? Might as well eat a doughnut.
No they don't ! restaurants make terrible salads and dressings.
Molasses is weird. Just use honey like a normal person.
Next week, how to boil water.
I could watch Lan all day!
America having so many stupid people stuns me
Thanks you for the many tips but I am concerned about cutting, then putting veggies on ice or in water leaches out the nutrition. Indeed, at university I learned cut or juiced veggies should be eaten within 15 minutes. We should never forget that food is nutrition first & foremost. Conventional agriculture and leached, overused soils have already chanced the available nutrition in foods. It behoves us to seek to capture as much goodness as possible.
Good timing–my husband was just asking when we are going to switch from daily soups to daily salads now that the weather is warming up.
Arugula bugula
i generally dont use dressing. i find it overpowers the vegetables. i add some pecorino, bacon jam, and minced olives. and i find that enough to not use a dressing.
Making croutons with water is interesting. I'm skeptical but I'll try it sometime.
MUITO BOM ESSA SALADA ,FALTA SÓ TRADUÇÃO EM PORTUGUÊS SAUDAÇÕES CABO FRIO RJ BRAZIL OBRIGADO
Who would toss a salad with their hands after the dressing has been added 😲
"Why I dress my bowl and not my salad"
I've been using pomegranate molasses in salad dressings. It has sweet/tart dimensions
My salads actually taste better at home. I start by removing anything green
I would think the main thing is that resteraunts get much fresher, better and rarer salad leaves.
Whenever you pay someone to do something it's always taste better LOL🤣🤣🤣🤣
Stop saying “awesome.” It’s a salad, not a cancer cure.