If your ideal meal includes beautiful salad greens harvested right from ... Chill immediately. Fresh lettuce is best eaten right after harvesting, but if you have a big crop of lettuce, you ...

Don't let any leaf go limp. Lettuce may be a staple for salads and garnishes, but it's also very delicate. You might pull lettuce from the fridge only to find it limp, slimy, brown, or just plain ...

To keep that lettuce fresh, all you need is a paper towel (or fabric one), a knife and a ziplock bag." Make sure your salad leaves are washed and thoroughly dried first. Nicole has revealed a ...

“After washing, blot dry with paper towels or use a salad spinner to remove excess moisture,” the NIFA website states. To keep your lettuce crisp, store your lettuce in a breathable ...

“I always add fresh herbs to my salads at home,” says 2022 F&W Best New Chef Calvin Eng. “I tear up soft herbs and toss them with the lettuce mix or other vegetables I’m working wit ...

boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Wash and dry the lettuce and scallions. To assemble the salads: Arrange a few ...

When pan or grill is hot, place 2 lettuce-head halves, cut-side down, and sear undisturbed until you have deep-brown grill marks and edges begin to crisp, 3-5 minutes. Flip and cook 1 minute more.

Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.