Let us do LETTUCE!!

 

1. Washing the leaves, fill your clean basin with cold water and pop in a couple of ice-blocks and a large pinch of bicarb. Add the leaves and, with kid gloves, gently toss them about. Leave them in the water for a few minutes and remove to a colander to drain. Spin the leaves in a salad spinner.

 

2. Invest in a salad spinner, spinning the leaves takes off the excess water which in turn allows the dressing to coat the leaves. Wet leaves can cause the salad to wilt, and leave a liquid residue at the bottom of the salad bowl (Eeew).

 

3. Once the leaves are sufficiently dried, place them in an airtight container lined with a slightly damp tea-towel. Discard any bruised or discolored leaves, as these will cause the remaining salad leaves to waste more readily. Store the leaves in the lower part of the fridge - away from the chilling coil. The leaves should keep for up to 4 days.

 

4. When dressing a salad, use a large bowl, and pour the dressing around the sides of the bowl, add the leaves, and gently toss them around. Place the leaves into or onto the serving dish you wish to use, and add the rest of the ingredients.

 

5. Leafy salads should NOT be made up in advance. Make it the last dish to go to the table before sitting down to feast.

 

Remember that you should balance the flavor of the dressing with salt, sweet and acid. Warm salads are fab at this time of the year. Try seared chicken livers with aged balsamic vinegar