Green salads are made from a variety of uncooked, fresh greens usually referred to as salad greens and usually accompanied by a dressing. The combination of greens is a matter of personal taste and seasonal availability. Emphasis should be placed on fresh, crisp, tender, young, clean and well washed greens. Wilted and browned outside leaves should be discarded.
When washing the greens great care should be taken as many types bruise very easily. Fill up a sink with cold water and carefully place the greens into the sink. Agitate them carefully and then allow them to stand in the water for a few moments to allow the sand and dirt to sink to the bottom. Scoop up the greens and place them in a colander in another sink to drain. Drain the sink and rinse it out well. Repeat this procedure on or two more times until no more sand and dirt is evident.
Shake off excess moisture. It is best to dry the greens carefully either in a towel or with the use of a salad spinner before using them or storing them. Do not overload the spinner or the greens will be too heavy and bruise easily. Wrap the greens carefully in paper towel, place in a plastic bag and refrigerate if not using right away. If you just have to use the packaged supermarket salad, wash it even though the label says that it has always been washed. If you are like me, however, once you have tasted greens fresh from the garden you will become spoiled for nothing will ever taste quite as good.
Green salads can be served in numerous combinations either with cooked or uncooked ingredients. What ever the choice freshness and the use of clean dry greens is a key to enjoying a well made green salad. Keep balance in mind when selecting combinations.
The salad bowl is not a compost heap. Just because it exists does not mean that every salad ingredient need be used in one salad. Care should be taken not to allow any certain ingredient to become overly pious but all elements should successfully compliment one another that will please both the eyes and the palate.
I need to say a word or two about dressing even though this is not the focus of this article. One of the reasons that the greens need to be dry is so that the dressing adheres to it and does not become watered down from excess moisture clinging to the greens. A skillfully flavored salad dressing is essential to success in salad preparation. It should be appropriate in flavor, texture and color to a particular salad. Herbs, flavorings, oils and vinegars may be blended in intricate amounts, but should always heighten the flavor and crispness of the greens or other salad ingredients, not drown them. The dressing of the greens should be done just prior to serving.
Most salads are served cold and thus should be served on a chilled plate or salad bowl. For presentation sake try artfully arranging the salad with any garnishes being used rather than just dumping it into a bowl. A fresh green salad is a beautiful thing to behold.
Note: Regarding Greens to Be Cooked
Greens that are being cooked should follow the same freshness and washing regimen as greens being served raw.
