Here are some tips on how to wash, dry and store those lovely greens for you salad.
1. Fill a clean basin or a large bowl with cold water and submerge the lettuce completely. If you’re washing head lettuce, discard the outer leaves first, theyre most likely to harbor bacteria. Chop off the end and separate the remaining leaves.
2. Once the grits have settled, lift out the lettuce and pour out the dirty water. Refill the bowl again with clean water. Submerege the lettuce again in clean water and continue swishing and refilling until there are no more traces of dirt in the bowl. You may need to do it 2 to 3 times.
3. Using a salad spinner, dry the lettuce until no more water collects at the bottom of the bowl. Alternatively, blot the leaves between layered paper towels until no water remains.
4. If you’re not using the lettuce immediately, arrange the dry leaves in a single layer on paper towels or clean dish cloths, roll up, and seal inside a plastic bag. They can be stored this way in the refrigerator for 3 to 5 days. Don’t tear the leaves into smaller pieces until you are ready to use them to avoid browning.