Salad Leaves
A beautiful salad depends on more than just the mix of greens. The leaves must be fresh and crisp, and perfectly clean and dry. The techniques for achieving this are shown here.
PREPARING LETTUCE
Lettuces have a hard, bitter core which is best removed. The leaves should also be washed to remove dirt and then thoroughly dried. Water left on the leaves will cause them to wilt and dilute any dressing.
1. Discard any damaged outer leaves. Hold the head of the lettuce in one hand. Grasp the hard core in the other and twist it off.
2. Rinse the leaves well under cold running water, then submerge them briefly in a bowl of cold water.
3. Place leaves in a folded tea towel and pat dry (or use a salad spinner). To crisp, refrigerate for at least 30 minutes.
DRYING IN A SALAD SPINNER
This dries salad leaves without bruising them. Put the leaves in the basket, close the lid and turn the handle to spin the basket. The water will drain into the drum.
MAKING A TOSSED SALAD
Choose leaves with flavours, colours and textures that are complementary. Whisk dressing in the salad bowl.
Tear leaves over the bowl; do not cut them or they will bruise. Toss leaves in dressing until lightly and evenly coated.
Outer circle, clockwise from bottom left: red oak leaf; Iceberg; Cos lettuce; lollo rosso; curly leaf; radicchio; frisée; Little Gem lettuce. Inner circle, clockwise from left: lamb's lettuce; watercress; green lollo biondo. Centre: cress
