Why don't you order your salad dressing on the side?
Such a simple question.
Recently, while on vacation, I was sitting at a nice table with a wonderful view through large arching windows across the way, overlooking a neatly manicured lawn and the beach and ocean beyond.
Too late for the lunch crowd and near to their closing time before dinner, the dining room was otherwise empty but for myself and the great friend I shared this meal with.
We had both ordered Grilled Chicken Cesar Salads, but she ordered dressing on the side.
When our plates arrived, she asked, why don't you order your dressing on the side? What if they put too much, or not enough? If you have it on the side, you can take care of it yourself.
Her question made me pause, but I answered quickly enough. In short, there are places where I order the dressing on the side, because they use too much or too little. However, when I find myself at a nice restaurant that is new to me...
I want to know how they make the salad. I know how to make a salad, but do they? Are the Hearts of Romaine crisp, cool and moist inside with their own freshness, but otherwise only very slightly damp, having recently been spun? Is the dressing sufficient so that I enjoy its complimentary, not overwhelming flavor with each bite without every feeling like my salad is drowning in some sauce?
While I am not technically a food critic, I suppose that each time I find myself somewhere new, I eat with a critical eye and palate. I concern myself more, typically, with how they choose to do things, rather than on it being done to suit me. Once I know the restaurant though, I feel free to make accommodations to ensure that I enjoy the meal to the fullest.
On a small side-note though, when your dining room is filled with tables covered in white linen table cloths and a diner specifically requests one of those tables, leading them to the only table without a table cloth, is unwarranted. I don't care if you are setting for dinner or not. Small requests, though they represent a small inconvenience to you, should always be honored by the wait staff, quickly and without question. Leave your objections for unreasonable requests. Trust me, you'll get them sometimes.
Recently, while on vacation, I was sitting at a nice table with a wonderful view through large arching windows across the way, overlooking a neatly manicured lawn and the beach and ocean beyond.
Too late for the lunch crowd and near to their closing time before dinner, the dining room was otherwise empty but for myself and the great friend I shared this meal with.
We had both ordered Grilled Chicken Cesar Salads, but she ordered dressing on the side.
When our plates arrived, she asked, why don't you order your dressing on the side? What if they put too much, or not enough? If you have it on the side, you can take care of it yourself.
Her question made me pause, but I answered quickly enough. In short, there are places where I order the dressing on the side, because they use too much or too little. However, when I find myself at a nice restaurant that is new to me...
I want to know how they make the salad. I know how to make a salad, but do they? Are the Hearts of Romaine crisp, cool and moist inside with their own freshness, but otherwise only very slightly damp, having recently been spun? Is the dressing sufficient so that I enjoy its complimentary, not overwhelming flavor with each bite without every feeling like my salad is drowning in some sauce?
While I am not technically a food critic, I suppose that each time I find myself somewhere new, I eat with a critical eye and palate. I concern myself more, typically, with how they choose to do things, rather than on it being done to suit me. Once I know the restaurant though, I feel free to make accommodations to ensure that I enjoy the meal to the fullest.
On a small side-note though, when your dining room is filled with tables covered in white linen table cloths and a diner specifically requests one of those tables, leading them to the only table without a table cloth, is unwarranted. I don't care if you are setting for dinner or not. Small requests, though they represent a small inconvenience to you, should always be honored by the wait staff, quickly and without question. Leave your objections for unreasonable requests. Trust me, you'll get them sometimes.
I have to say for the most part I agree...One exception though...Steaks! I guess I am still finding out what they consider medium rare but other than that I agree.
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I generally trust that the restaurant knows how to dress the salad because either they are a nice place, or they're a chain, so there is a set standard.
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Hey Greg,
I am trying to cut back on salad dressing due to my high cholesterol and also am trying to lose some weight. I enjoy ranch dressing, but was wondering what you would recommend as far as ounces? I know they have a light ranch dressing, but overall I want to eat healthier. I know you are in the process too of wanting to shed some pounds, so I wanted to check and see how you are approaching this. Obviously just cutting down on the intake is important. Also, is darker lettuce healthier than lighter lettuce? Thanks Greg - - Great website.
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Great questions Dave.
Honestly, if we're talking about home, I'd say invest in a Salad Spinner is step one. This will help shake the excess moisture from your lettuce so the dressing "sticks" better and your Ranch goes further with a smaller amount. Typical serving size is 2 tbsp, which is about 140 calories, but that varies with the size of your salad.
The best thing you can do for yourself is to learn to love Vinaigrettes. Don't stop with just oil and vinegar, you can play around with this at home. Try stewing some red onion, a touch of honey, and some lime juice in apple cider vinegar for a short while, then mixing it with a high quality extra virgin olive oil.
As to lettuce, darker lettuce has more Vitamin K, so is more nutritious from that regard, but if you're eating lettuce you generally can't go too wrong.
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