Nobody likes a warm, wilted salad. If you want your homemade salads to be as crisp and refreshing as the ones you get at a restaurant, try this trick.
Photo by Kurman Communications.
Heat will ruin a salad. That’s why Brittany Burke at The Kitchn suggests you chill your plates before you dish up. Toss them in the refrigerator 20 minutes before serving, or, if you’re short on time, stick them in the freezer for as long as you have.
Your salad will maintain its crispness and won’t get soggy the moment you add your favourite dressing. This is an especially useful tip if you’re adding protein to your salad and don’t have time to chill the meat it before tossing it in. That still-warm chicken breast won’t make your salad wilt even faster.
Do This One Thing for a Better Iceberg Salad [The Kitchn]