How To Wash and Crisp Salad Greens

By Hklbrries

Salad greens bruise easily, so handle them gently at every stage of preparation.

Core iceberg and other tight-head lettuces; then hold the head under cold running water, carefully separating the leaves. To wash loose leaf lettuces, endive, and spinach, separate the leaves and plunge them into a large quantity of cold water so that dirt will float free (rinse several times if necessary). Wash watercress by the bunch in several changes of water.

Shake off or drain away as much water as possible; discard any bruised leaves. Dry the greens with paper towels or clean kitchen towels, or while them in a salad spinner. Then wrap them loosely in paper towels, place them in a plastic bag, and refrigerate for at least 30 minutes or until chilled and crisp.

Most greens will keep in the refrigerator for 2 days; iceberg and romaine lettuce will keep for up to 5 days.

Ingredients

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Preparation

Step 1

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