But even the green salad, the simplest kind of salad, can be so much more, incorporating several kinds of tastes and textures. Sometimes a salad made only of peppery watercress or delicate Bibb lettuce is just the thing. They wilt quickly at room temperature.Ĭlockwise from bottom left, all-purpose baby arugula, sturdy kale, soft Bibb lettuce, and peppery dandelion greens. Keep all salads in the refrigerator until minutes before serving. The moisture will keep the greens fluffy longer. Refrigerate in the damp towel or wrap the greens in damp paper towels and store in bags. Then dry them in the spinner or roll in a towel. Use your hands to lift the leaves out and shake them. They’ll sink to the bottom, while the clean leaves will float to the top. Add the greens and swish them gently to release grit and any nasty bits. For the ideal sand-free, fluffy greens, fill a sink or large bowl (such as the bowl of a salad spinner) with cold water. But try to use them quickly, as they are freshest just out of the bag.Ī quick rinse in running water is fine for pre-washed greens, but it won’t get other greens really clean. Add a damp paper towel if the greens seem to be drying out. If keeping packaged greens for more than a couple of days, unseal the package, and turn it over a few times to fluff the greens and keep air circulating.
If possible, trim and wash greens when you get them home, so they can begin to regain their water content. A few slightly wilted leaves on the outside are not a problem, but if the whole head is droopy, pass it up.īefore washing, tear or cut leaves into the size you want for the finished salad. If some liquid oozes out, that means the leaves are fresh and juicy. Press a fingernail into the base of a leaf. If browsing for whole heads of lettuce, turn over and inspect the base it should show only the slightest signs of browning. And, no matter what the bag says, always wash your greens. Yellow or brown patches and edges are sure signs of age. You’ll want to rely on your eyes, and check the package carefully on all sides to ensure there is no sign of browned or wilted leaves. But note that expiration dates are no guarantee of freshness. If that’s not available to you, it’s fine to buy prepackaged greens: If doing so means you’ll eat salad more often, that’s a net gain. You might stumble upon a locally grown green you wouldn’t normally consider for your salad. To find out what’s fresh in your market, check the Department of Agriculture website for your state most publish seasonal produce charts.
(Farmers’ markets or stores that stock local produce are good places to start.) Both are more likely to be fresh than supermarket produce. Whenever you can, look for seasonal or local greens. The array of greens on the market keeps growing, along with innovations in rooftop farming and aquaponics make a sprightly salad possible almost any time of year.
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