Green Salad

I know you probably know how to make this, but just in case it hasn’t always been one-hundred-per-cent perfect we’ll review this little turn. The single most important step in making a good salad is drying the leaves thoroughly after they’re washed. If this isn’t done, the dressing won’t adhere and you’ll wind up with limp salad greens and a well of watery dressing in the bottom of the bowl. After washing, shake the greens in a colander and then shake each leaf over the sink and lay it on a towel covered with a piece of paper towel (use a big thick bath towel if you’re making a large quantity). The leaves should not be more than one layer deep. Roll this up like a poster (but loosely so you won’t crush the greens) and put it in the refrigerator to crisp and dry out for about half an hour (or several hours if need be). Toss with dressing just before serving.