Bobby Flay's Hack For Dressing Salad Leaves No Green Uncoated

Making a salad is one of the easiest tasks in the kitchen. You cut the fresh ingredients into bite-sized pieces, top with croutons, and pour dressing over everything, right? Not so fast. Bobby Flay has a better way (he would, given he's already dispensed steak cooking advice, too.)

The celebrity chef told Bon Appétit that, instead of pouring the dressing over the entire salad, he recommends pouring it around the sides of the mixing bowl and using your hands to gently mix the greenery into the dressing. Once the leaves have your preferred amount of coverage, transfer them to a serving bowl.

Flay says many types of greens will be harmed by the dressing if you pour it directly on top. His method — not unsimilar to the dressing on the bottom method — also helps you be more measured, allowing you to use only as much as necessary to give the salad flavor without overwhelming it. This is especially important if you're using a dressing that contains acidic ingredients such as vinegar or lemon that will break down the fibers of tender greens.

For the best results, Flay advises seasoning the salad with salt and pepper before adding the dressing. This will further enhance the flavors of the salad's ingredients. He also notes that you shouldn't feel obligated to use all the dressing you've prepared. Less is more where dressing is concerned, and Flay recommends adding just enough to make the salad ingredients take on a shiny aspect. Any more can overwhelm both the flavor and texture of the salad.

While this tip works well at home, try Bobby Flay's hack the next time you're dining in a restaurant, too. All you have to do is ask for the dressing to be served on the side. That way, you can both ensure that the kitchen isn't overdressing your salad and add it using Flay's method. Give this a try, and you might just believe that you've cracked the code on making the perfect salad.