Cooking restaurant salads at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sometimes restaurant salads amaze with their design and taste. Professionals study for years, learning from the best chefs in the world. It's no secret that not all gourmet recipes can be easily mastered on your own, but today we'll talk about those salads that you can cook at home.

If you want to surprise your guests, our small selection will help you find exactly what you need.

Greek salad for lovers of fresh vegetables

This dish is served in the best restaurants around the world. Greek salad does not need special decoration, it looks great anyway, because it uses products of bright colors. Thanks to this contrast, it turns out so spectacular.

Some restaurant salads require a lot of skill, but for Greek we just need to dice and mix the following ingredients in a bowl:

• 3 small tomatoes;
• half red onion;
• medium sized cucumber;
• half each red and yellow bell peppercolors;
• 140 g feta cheese (or any other homemade brine if feta is not available).

Gently toss the pieces and add 15 pitted black olives. Pour in extra virgin olive oil. Season with sea s alt to taste, add a pinch each of oregano and dried garlic. Drizzle with lemon juice before serving.

Carpaccio like in a restaurant

For Russian cuisine, meat without heat treatment is atypical. But in many of the best national cuisines around the world, this ingredient is used quite widely. Examples include gourmet French tartare or carpaccio salad, which are easy to make at home.

Wrap fresh beef tenderloin in cling film soaked in olive oil and put in the freezer for half an hour. We will need about 400 g of meat.

Cut as thin as possible. Ideally, you should use a slicer for this.

Tap, wrapping in cling film, with a hammer with a smooth surface, not ribbed. You can also use a regular rolling pin.

Spread the meat in a circle on a serving platter, and put a handful of fresh arugula (one and a half bunches) in the middle. Drizzle with olive oil mixed with balsamic vinegar or lemon juice. Garnish with grated parmesan (75 g). Sprinkle with coarse pepper and sea s alt before serving.

Recognizable classic - the unsurpassed "Caesar"

Many variations of this dish are the most common restaurant-level salads today. A true gourmet without difficultyget an objective idea of the restaurant by tasting the Caesar salad. Unfortunately, many sought to remake the original recipe in their own way. Sometimes this has worked well (for example, anchovies appeared in a classic recipe thanks to its author's brother), but some components do not belong in a gourmet meal at all. For example, mayonnaise is completely unsuitable for this dish.

You can choose absolutely arbitrary proportions, focusing on your gastronomic and aesthetic tastes. But the salad should contain the following:

• white bread croutons;
• canned anchovies;
• boiled eggs;
• boiled or baked chicken breast;
• parmesan;
• lettuce (iceberg, arugula, lettuce).

These components should be approximately equal. If desired, you can add cherry tomatoes, capers, olives, soft cheese, shrimp to Caesar. And restaurant salads based on "Caesar" are seasoned with olive oil mixed with Dijon mustard, lemon juice and Worcester sauce.

Caprese with the flavor of the Italian coast

There are restaurant salads whose recipes are too much for even an experienced hostess. But even a fifth grader can make a caprese.

This dish consists of sliced mozzarella and tomatoes, taken in equal parts. The components are laid out on a serving dish and even look beautiful and appetizing on their own. But if you crush them with a pinch of Italian herbs and sprinkle with a little fragrant oliveoil, it will turn out even more beautiful and tastier.

Tricks for making homemade salads

Restaurant salads are not much different from homemade ones. Give up heavy fatty sauces, try to use more different he althy and tasty greens. Do not forget about spices: oregano, dried basil, thyme, thyme. Chicken eggs can be replaced with quail eggs, they look aesthetically pleasing and unusual. But the key to success is your inspiration. Don't be afraid to experiment and you will discover many new flavors.