by The Culinistas
Farmers markets in the summer are bursting with delicious, delicate greens for summer salads. You will find silky mâche and tender baby arugula with a peppery punch. Curly frisée brings crunch, while royal purple radicchio carries just the right amount of bitterness. Special Asian varietals like mizuna and tatsoi elevate any starter.
I know you are probably dreaming of all the leafy masterpieces you will throw together but first you have to wash your greens! These delightful greens need to be treated with care. Remove any bruised leaves and tough stems from heartier greens like romaine lettuce or Tuscan kale. Wash under cold running water - if you have loose leaves, like mesclun that will become damaged under flowing water, draw a cold water bath, let them soak for a minute then give them a gentle shake so the sediment falls to the bottom of the bowl. Pick the lettuce from the water and use a salad spinner or pat the leaves dry with paper towels or a clean kitchen towel to remove excess liquid.
Always try and wash just what you need. If you happen to have extra – or bought a large head of frisée, that can last a week or more if properly stored - wrap it in a damp paper towel and store in a plastic bag in the coolest corner of your refrigerator.