Find new, crisp greens when you are shopping for salad fixings. Leave any that have slimy stains, brown or yellow margins, or withered leaves alone. Salad greens are best purchased from a store that keeps them cold due to their short shelf life. If you buy greens in a bag, be sure you eat them before the “sell by” date.
Store greens in their cellophane packaging until that you’re prepared to use them, then give them a quick rinse. Otherwise, wash the leaves well and eliminate any that are damaged, discolored, or wilted before putting them away. Here is how greens should be cleaned properly.
To remove the center of an iceberg lettuce, hit the stem end on the counter and rotate the head. Run cold water over the end of the core to clean it, then flip it upside down to drain.
Leaves of Romaine, Boston, Bib, and Curly Endive lettuces should be washed in cold running water after having the bottom core removed.
Greens with tiny leaves, such as spinach, watercress, and arugula: To clean the greens, place them in a wide basin and fill it with cold water. Swish the leaves about until the water runs clear. Keep doing this until the basin is completely clean. Remove the woody stems and throw them away. Greens grown in hydroponic systems or those marketed with their roots still attached remain best in the refrigerator, either submerged in a glass container of water as well as wrapped in wet paper towels and stored in a plastic bag.
Salad greens may be preserved in flavor and freshness by drying them. If the salad greens are to be served immediately, the excess moisture will dilute the salad dressing, but if they are to be stored, it will hasten their decay. Salad greens, after washing, should be dried with a clean towel. Try a salad spinner instead. You may do the same thing in less time using this method.
Dry salad greens may be stored in the freezer or crisper by being wrapped in a moist cloth towel or sandwiched between several layers of damp newspaper towels.
Salad greens are fragile and should be torn by hand rather than sliced with a knife. Although stainless steel knives are recommended for cutting greens, carbon steel knives may leave a “rusty” tint and change the taste of the greens. Dress salad immediately before serving, using just enough to gently cover the leaves, and toss with salad.