We all know that restaurant food usually costs far more than what you would pay to make the same thing yourself, and most of the time we’re OK with that. When it comes to things like good steak or seafood, it can make sense to have a professional chef perfectly cook an item of food whose base cost would still be relatively expensive even if you were to buy it at the store. This is especially true with ingredients like USDA Prime-graded steak or sushi-grade fish, which are often reserved for the food-service industry and thus are more difficult to attain.
Salad, on the other hand, is just the opposite. The menu item that vexes me most is the iceberg wedge. Basically it’s a wedge of iceberg lettuce slathered in blue cheese dressing and often garnished with small tomatoes and maybe some onions. It’s delicious and a fine complement to a hot summer day. But for the $10 or so restaurants can charge for this starter, it’s a rip off.