FROM THE CHARLOTTESVILLE COOKING SCHOOL
HOW TO MAKE THE PERFECT SPRING GREEN SALAD

by Martha Hester Stafford

A salad made with whatever looks good at the farmers’ market may seem like something you just throw together, but it’s more of an art than that—and these tips can help you reach salad perfection.

1. How to gauge portions: The average head of green leaf lettuce will serve 4 people.

2. How to clean: Fill a large bowl or sink with cold water (I use the bowl of my salad spinner). Gently pull apart the lettuce leaves and put them in the water. Agitate the leaves; let them sit for a few minutes so the dirt will fall to the bottom. Remove the leaves and put them in the basket of the spinner or a clean bowl. If there is any grit at the bottom of the washing bowl, dump out the water and repeat the process until the bowl is free of grit. Nothing is worse than grit in your salad.

3. How to dry: Gently spin the greens in the salad spinner—do it too hard and you will bruise the lettuce; dump out the water periodically. To do it without a spinner, place the leaves on kitchen towels, take them outside, twist the ends of the towel together to enclose the leaves, and swing it around over your head (seriously). Or just shake off the excess water into the sink and blot dry with paper towels.

4. How to store: Refrigerate greens in a salad spinner with the top on. Or wrap them in clean, moist dish towels. Or put them in paper towels and tuck into plastic bags.

5. How to tear: Aim for pieces you would not need to cut with a knife. But not too small—if the leaves are crushed they will absorb too much dressing.

6. How to dress: Put the lettuce in a large bowl. And make your own vinaigrette (approximately 3 parts oil to 1 part vinegar or lemon juice). Choose a high-quality vinegar and extra-virgin olive oil—the flavor is worth it. You can whisk them together with a little salt and pepper. Or, once you know the exact amounts you like, pour them directly onto the lettuce (vinegar first), and finish with salt and pepper. My children’s favorite is made with 1 Tbsp. low-sodium soy sauce, 1 Tbsp. brown rice vinegar, 3 Tbsp. extra-virgin olive oil, and freshly ground pepper.