Fabricating Salad Greens

Most greens must be fabricated into bite-sized pieces that are easy to eat using only a fork. If the central vein of a lettuce leaf is thick, discolored, or bitter, it may be removed during fabrication.

Fabricate greens as close to service time as possible. Once fabricated, the greens have more open surface area exposed to oxygen and moisture, and they decay more rapidly. Refrigerate fabricated greens in a freshly sanitized, thoroughly dried container covered with a damp towel. It is best to fabricate soft and delicate greens, such as Boston and Bibb lettuces, to order.