As a restaurant consultant, I created many a signature salad for a menu. The trick is to have your ingredients ready. The art is in the juxtaposition of the elements. To make your salads legend, begin by thinking of them as a focal point of a meal. A hastily assembled afterthought results in an indifferent salad.
Exciting salads thrive on contrasts in taste, texture and color.
Properly preparing and storing salad ingredients is crucial. Wash and dry your greens well. Pat with kitchen towels or use a salad dryer. Improperly dried greens will repel oil-based dressings. Greens stored this way last two to four days.