How to Properly Season Salad Greens
To properly season salad greens, coat the leaves with a thin, uniform layer of vinaigrette just before serving. Use a large bowl to toss the greens gently with your hands, ensuring every surface is barely shimmering with oil and acid, rather than pooling at the bottom of the bowl.
Dry greens are the foundation.
Wet leaves repel dressing, causing it to slide off and collect at the bottom. Ensure your greens are thoroughly spun dry before you begin.
- large mixing bowl
- salad spinner
- whisk
What goes in.
- 8 cupsmixed salad greens, washed and spun dry
- 3 tbspextra virgin olive oil
- 1 tbspacid (red wine vinegar or fresh lemon juice)
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
The hold of the dressing
Whisk your salt, acid, and oil together until the mixture thickens and looks uniform before adding the greens. This prevents the dressing from breaking apart on the leaves.
The method.
Prepare the dressing
In the base of your large mixing bowl, combine salt, pepper, and your chosen acid. Slowly whisk in the oil until the mixture turns opaque and holds together.
Add the greens
Place your dried greens directly on top of the dressing. Do not toss yet.
The lift and toss
Slide your hands to the bottom of the bowl. Lift the greens upward and fold them over, using your fingers to massage the dressing onto the leaves. Repeat this motion until the leaves look like they have been polished.
When it doesn't go to plan.
Dress the salad at the last possible second; greens will wilt and turn soft if they sit in vinegar for more than a few minutes.
Use your hands rather than tongs; tongs bruise delicate lettuces and break the structure of the leaves.
If you find you have added too much dressing, toss in a handful of fresh, dry greens to absorb the excess.
The ones that keep coming up.
Why not dress in the serving bowl?
Serving bowls are often deep and narrow, which makes it impossible to toss the greens evenly without mashing them against the sides.
Should I season the greens with salt directly?
It is better to dissolve the salt into the dressing first. This ensures an even, salty finish across every leaf rather than experiencing pockets of salt crystals.
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