Be sure greens are dry and chilled. Wash them well when you bring them from the market. Drain thoroughly, wrap in paper toweling and refrigerate about 8 hours. If crisper is full, wrap greens well and store on shelf in refrigerator.

To core lettuce: Smack head, stem-end down, on countertop. You can twist the core right out. For lettuce cups, run water through core. Leaves will peel off. Drain.

Tear greens into bite-size pieces; don't use a knife, or you'll bruise them.

Choosing

• choose leaves that are free of blemishes and that look lively and freshly picked
• avoid any greens with brown spots, wilted leaves or that have a sour or rotten smell
  

Cleaning

• separate leaves from their base
• fill sink ¾-full with cold water
• plunge leaves into cold water and gently swish them around with your hands
• let stand in the cold water for a few minutes, then either place in a salad spinner or lay on paper towels or a clean kitchen towel, and blot dry
• be sure your greens are completely dry before storing or making your salad
  

Storing

• loosely wrap greens in paper towels and seal in plastic bags or a large plastic container
• greens will stay fresh for up to a week in your refrigerator.

Dressing Your Greens

When you're ready to make your salad, either tear the leaves or cut them into chunks with a pair of sharp scissors or a very sharp knife. Mixes of baby lettuces and greens that have small leaves don't need to be torn or chopped. Now you can combine them with other ingredients like tomatoes, cucumbers, fruit, meats or whatever strikes your fancy. Dress them with your favorite vinaigrette or dressing, and voilà: a beautiful fresh green salad! Just remember to always add the vinaigrette or dressing at the last minute or to serve it on the side. This will prevent the fresh, crisp greens from becoming limp and wilted.

Happy Tossing from Renée's Gourmet!