Select greens that are
crisp and free of discoloration. Iceberg lettuce and cabbage should be firm
greens thoroughly in cool water. Pat them dry with a clean towel or paper
towel to remove water. Store in a covered container or plastic bag and
refrigerate at least one hour before serving to crisp the greens. Place a
piece of paper towel in the bottom of the container or bag to absorb excess
iceberg lettuce, put out the core with a paring knife. Alternatively, grasp
the head in your hand and hit the core area against the countertop; lift out
the core. Rinse the head under running water and drain core side down.
before serving, tear, do not cut, the greens into bite-size pieces. Cutting
greens with a knife will turn edges brown with time.
greens to stand at room temperature no longer than 15 minutes before
greens with the dressing and serve immediately or place greens in a salad
bowl and pass the dressing at the table. Adding too much dressing will make
a salad soggy.
rice and vegetable salads should chill for a few hours to allow flavors to