Choosing and Preparing Salad Greens
A salad succeeds or fails before a knife ever touches a leaf. Understanding the tension between the structure of the plant and the weight of your dressing ensures your bowl stays crisp rather than soggy.
Commit to the spin
Wet leaves repel dressing and lead to spoilage within hours. Always wash your greens in cold water and spin them until they are completely dry to the touch.
- Salad spinner
- Large mixing bowl
- Chef's knife
What goes in.
- 8 oztender greens (butter lettuce, mache, arugula)
- 8 ozsturdy greens (kale, radicchio, endive)
Matching Leaf to Dressing
Tender leaves wilt instantly under heavy oils; use them with light vinaigrettes. Fibrous, thick-veined greens require acidic or creamy dressings to soften their bite over time.
The method.
Inspect the core
Look for crisp, bright stems. If the base of the head is brown or slimy, the leaves will lose their integrity within minutes of being dressed.
Separate and submerge
Separate the leaves from the base and drop them into a large basin of ice-cold water. Agitate them gently to release hidden grit.
Spin until bone dry
Transfer the greens to a salad spinner in small batches. Spin until no water droplets fly off; the leaves should feel light and airy.
Tear, don't slice
Tear larger leaves by hand rather than cutting them with a knife. This preserves the cell walls and prevents the edges from bruising and darkening prematurely.
Other turns to take.
The Bitter Mix
Combine radicchio, endive, and arugula for a peppery, assertive base that stands up to sharp blue cheeses and toasted walnuts.
The Soft Base
Use butter lettuce or loose-leaf varieties when you want the greens to act as a vessel for soft ingredients like avocado or fresh fruit.
When it doesn't go to plan.
Store cleaned greens in a container lined with paper towels to absorb excess moisture.
Keep greens away from ethylene-producing fruits like apples or tomatoes to prevent yellowing.
If your greens are slightly limp, soak them in an ice bath for ten minutes to restore their turgor pressure.
The ones that keep coming up.
How do I know if the greens are past their prime?
Check the cut edges of the stems. If they have turned dark brown or black, the leaf is deteriorating and will affect the flavor of the entire bowl.
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