Q: Any suggestions on how to make salad prep easier? Karen Herbert, Lombard, IL AskFN: Pre-washed salad greens, which now come in a variety of mixes, from standard mesclun to Asian blends to romaine hearts, take some of the work out of salad prep, but they still should be washed and dried before using. Invest in a good salad spinner; they're not expensive and they make drying faster and easier. We like to wash and cut (if necessary) our salad greens the minute we get them home, then dry them and keep them in a plastic bag with a paper towel inside, so salad turns into a quick, grab-dress-toss affair. Contrary to popular belief, either cutting or tearing lettuce is just fine; whatever's faster for you. If you're cleaning bunches of something, like arugula or watercress, grab the bunch with both hands, stems in one hand, leaves in another, and twist to separate. Wash the leaves and discard the stems. For fresh herbs, you don't have to pluck the leaves off individually: take a sharp chef's knife and, holding the stems in one hand, shave the bunch downwards and away from you to separate the leaves.
Also, the better your dressing, the simpler your salad can be. If you're just using good oil and vinegar, there's absolutely nothing wrong with a lettuce-only salad. Or use add-ins like nuts and cheese to add flavor without a lot of effort.
A few more assorted tips: if you see any wilted-looking greens in the bag when you're putting it away, toss them. The "one bad apple spoils the barrel" thing works the same way for greens, so getting rid of the wilted ones keeps the others fresher longer.
Treat your grocery store's salad bar like your prep cook — you'll often find pre-cut cucumbers, tomatoes, carrots and a number of other foods cut up and ready to go. They may cost slightly more, but will save you quite a bit of time.
Have all your ingredients lined up and ready to go, and do one task at a time for all the applicable foods. It's faster to peel all the cucumbers and carrots at once, then put down the peeler, pick up the knife, and cut them all, than it is to do each type of vegetable individually from start to finish.
- Food Network Kitchens
