There’s nothing worse than a salad that’s become limp and soggy. This recipe employs a clever two-part dressing technique that ensures every component maintains its perfect texture right up until the moment you eat.
The secret is to not toss everything together at once. First, only a third of the thick, creamy dressing is used to lightly coat the base of shredded lettuce and broccoli. This seasons the greens without completely saturating and weighing them down.
The second part of the technique is to add the remaining dressing at the very end. By dotting it over the top of the finished salad, you get concentrated bursts of creamy, zesty flavour without drowning the crisp lettuce. This also keeps the warm, crispy topping from becoming soft.
This thoughtful method of application is the key to a perfectly textured salad. It’s a simple but professional technique that ensures your greens stay crisp, your toppings stay crunchy, and your dressing shines.