Salad Greens
PHOTO GALLERIES
We asked chef Susan Callahan, an instructor at the Shady Grove campus of the University of Maryland Eastern Shore, to share professional tips that aren't hard to do yet make a big difference.
|
TOOLBOX
   Resize
|
SALAD GREENS: Some cooks already know the trick of crisping salad greens in lots of water, but there are tricks to doing it right. Use cool-to-room-temperature water instead of cold water, and never use ice, which can burn or wilt the leaves. And add 1 tablespoon of salt for every 1 1/2 quarts of water used. Let the greens sit for no more than 5 minutes, then spin- or towel-dry.
Bonus tip: When building a vinaigrette, dissolve the salt in the vinegar before adding the remaining ingredients. That will keep salt crystals from breaking down the salad greens and will make a well-blended dressing.
