Los frutos secos remojados evitan que el aderezo de ensalada se separe

When it comes to salad dressings, balsamic vinaigrette, honey and mustard, or store-bought Caesar dressing are common choices. However, there are many more possibilities. According to Kirschner, CEO and founder of dineDK Private Dining, "Most professional-quality dressings taste better because they're emulsified." You can't see the separation between the oil, vinegar, and other ingredients when you look at them.

Emulsification not only affects texture but also helps balance flavors. "Using an emulsified dressing prevents the salad from tasting heavy, oily, or overly acidic," she added.

Achieving a perfect emulsion at home can be tricky, and even then, the dressing can still curdle. According to Kirschner, an unexpected ingredient helps hold it together. Egg yolks or nuts soaked in water overnight and then drained also emulsify dressings and give them a much creamier consistency. The nuts provide fats that, when soaked and blended, create a creamy texture that acts as a binder, adding depth of flavor and a rich, nutty taste.

For basic vinaigrettes, the process is simple: combine the vinegar or vinegars with other flavorings and a tablespoon of Dijon mustard, mix everything to form the base, and then slowly whisk in the oil to create the emulsion. The mustard acts as a binder and creates a smooth dressing. With soaked walnuts, the dressing is prepared in a blender: first, blend the walnuts with the base ingredients until smooth, and then gradually whisk in the oil.

To avoid the constant effort of manually adding the oil, most restaurants use food processors or hand blenders: while the machine is running, they slowly add the oil to create the emulsion, explains Kirschner. As for the nuts, the choice is entirely up to you. Popular options include oily and buttery nuts, such as cashews (which aren't technically nuts), walnuts, or almonds, which provide the ideal creaminess.