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How to Make Perfect Tossed Green Salads
A perfect tossed green salad—balanced, satisfying, well-dressed—is a mark of a great cook. When salads get overlooked or treated as an aside, it shows. But a perfectly made salad, with fresh greens and homemade dressing, can make a meal. Take a moment to learn the principles of a good salad and take your next bowl of mixed greens towards perfection.Continue to 2 of 7 below.
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Choose Fresh Greens
Use fresh-cut lettuces for the best green salads. Look for seasonal varieties: tender mache in early spring, peppery watercress as summer warms up, arugula and oak-leaf lettuces as long as it doesn't get too hot, and chicories in the fall. Learn more about lettuce in general and lettuce varieties:
Since a tossed salad tends to be mainly the greens, their freshness and taste is paramount. Be sure to taste the lettuce or other greens... before proceeding—nothing ruins a salad quicker than overly bitter or tannic greens.Continue to 3 of 7 below.
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Keep It Simple
More than one tossed salad has been ruined by just too many ingredients. The perfect tossed green salad is just that: tossed greens. Use fresh greens, homemade dressing, and one or two embellishments such as a few sliced radishes, a sprinkle of herbs or chives, or perhaps a few chopped nuts or some crumbled cheese, if you must. But stop there. When you're going that extra step to get great produce, let it speak for itself and enjoy its natural flavor.Continue to 4 of 7 below.
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Clean the Greens
Clean and dry your lettuces as soon as you get them home (they'll keep longer): Rinse lettuce leaves in a large basin of cold water (it'll perk them up if they seem a bit dreary from the car ride home), lift them out of the water, spin dry in a salad spinner or dry on several layers of paper towels or a clean kitchen towel. If you're not going to use them right away, roll up the lettuce leaves in a layer of paper towels or a clean kitchen towel, seal in a plastic bag, and store in... your refrigerator's hydrator or "crisper" for up to 1 week. This storage method keeps the leaves hydrated but not damp, keeping them crisp without wilting.
See this Step-by-Step Guide to Cleaning Lettuce for pictures and more detailed instructions.Continue to 5 of 7 below.
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Make the Dressing
Bottled salad dressings may be convenient, but homemade dressings take minutes to make and you know exactly what's in them. Best of all, they taste great. Once you get the general principle down—about 3 parts oil to 1 part acid (such as lemon juice or vinegar)—you can play with variations until the cows come home. Salt and sweeten to your tastes; use mustard (dry or prepared), cream, or egg to thicken and "bind" the dressing, if you like. Mix in cheese, use nut oils, add toasted... spices: the possibilities are endless. Here are a few to get you started:
See more at How to Make Salad Dressing and get recipes at Homemade Salad Dressings.Continue to 6 of 7 below.
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Toss with Care
The secret to a perfectly tossed salad is simple: use your hands. Wash them first (and after!), of course, but no tongs or salad tools can possibly replicate the delicacy and feel of human hands. Once you get the hang of it, you'll never go back to brutalizing your lovely salads with bruising, damaging spoons or forks:
Continue to 7 of 7 below.
- Put 2 to 4 tablespoons dressing for every 4 cups of clean, dry greens in a clean, dry bowl that seems much too big
- Add the greens
- Hold your fingers as far apart from each other as... possible and run them down the sides of the bowl to the bottom, lift up, bringing the greens that were touching the dressing on the bottom of the bowl to the top.
- Repeat until salad is evenly dressed
- Serve with pride
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Tossed salads are at their best just after being tossed, so serve them right away. If you want to make them ahead, make the dressing, add the greens, and cover the greens with a barely damp paper towels before putting in the fridge. Salads kept this way will keep for a few hours, then toss when you're ready to serve.