TIPical Mary Ellen host Mary Ellen Pinkham shares tips for preparing and storing lettuce and salads.
- Some of the main types of lettuce are romaine, iceberg, Boston and Bibb. Romaine is good for heavy dressings, while Boston and Bibb--more tender leaves—are good for lighter dressings.
- Remove the core from a head of iceberg lettuce by pounding it on the counter with the core facing down. This will dislodge the core and make it easy to remove.
- Discard any decayed leaves. Remove leaves from lettuce head and put into a sink 3/4 filled of cold water.
- Gently swish greens around with clean hands to loosen and separate dirt. Allow lettuce to soak for five to 15 minutes. This will rejuvenate any partially wilted leaves.
- Place lettuce in colander with a towel underneath colander to catch water runoff.
- Always tear lettuce with your hands. Metal causes the leaves to brown.
- Pat lettuce leaves dry with a kitchen towel, or roll up the lettuce in a kitchen towel for five minutes.
- A fun way to dry your lettuce is to take a pillowcase and toss in all of the wet lettuce. Raise the pillow above your head, and spin it all around. Make sure you do this in a place that can get a little wet.
- Once most of the lettuce is dry, roll your lettuce in paper towels and store them in airtight bags such as bags with a zipper closure.
- You can store a large amount of lettuce in a plastic container lined with paper towels. Make sure your container is as airtight as possible and store in the refrigerator.
- Crinkle cut veggies for an interesting look.
- Perk up soggy lettuce is by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
- Prevent soggy salads by placing an inverted saucer in the bottom of the salad bowl. The excess liquid drains off under the saucer and the salad stays fresh and crisp.
- When serving salad tossed with dressing, prepare smaller serving bowl and refill as needed to avoid soggy leftovers.
