The Best Salad You'll Ever Make (Restaurant-Quality) | Epicurious 101


Professional chef Lish Steiling helps you unlock the secret to making a restaurant-quality mixed greens salad at home. Learn the techniques necessary to raise your salad game to “where did you get this?” levels of goodness.

Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Boris Khaykin

Director of Culinary Production: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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  1. epicurious i hope u notice my comment 😭🙏 please please pleasee make cooking vids for ramadan since its ramadan soon or yk make foods that dont contain alcohol/pork. I love your vids but it's hard to try to recreate them bc some are using alcohol/pork in their recipe and it's hard to find the replacement/alternative ingredients for that 😭

  2. I always had an issue with the saying we eat with our eyes, first a blind person can't. And second, it expect that we will change our assumption with our eyes. Yes people are emotional beings and will judge by looks. However, I have had several beautiful dishes at restaurants that missed the ball on taste and seasoning and no matter how much lipstick you put on it if you didn't get the basics right it is still on a pig.

  3. To me the secret to a great salad comes from making sure you have 3 elements: something fatty, something crunchy and some source of protein.
    Doesn't have to be 3 individual ingredients, you can just toss some almonds if you want and call it a day, but when all 3 factors combine they elevate salads

  4. When I was learning French at university almost two decades ago now, this dressing was the first culinary secret our professor shared with us. Although it's hardly a secret to the French, as I've seen used in restaurants and family kitchens throughout the country. Very authentic and just delicious.

  5. Who dyed this 12 year old's hair?? Honestly, wouldn't suggest what ever travesty this wants to be called.. Epicurious, why are you so WOKE?? gonna go broke?? This be gross and there are plenty of other talented and more visually appealing chef's out there.. BTW, stop trying to force people to get on the band wagon of eating bugs.. You should eat them all first so we don't have to… troll of a woman and monkey pox of a husband…