All manner of greens and lettuces have been showing up in our subscription boxes recently. Here’s how we like to store them to extend their life and keep them crisp:
First, fill up your sink or a clean basin with enough water so that when your greens go in, they don’t touch the bottom. Add a little white vinegar (this does wonders for any greens have already been sitting a couple days). Remove the root from your greens (I just hack it off with a sharp knife) and submerge in the water. Swish them around gently, then just leave them for a few minutes. The dirt will sink to the bottom while the lettuce stays in top.
If you have a salad spinner, use it to remove as much water as you can, then roll the greens up gently, in a single layer, in paper towels or a very clean tea towel.
Put that roll into a ziploc bag, but don’t zip it. Stash that in your fridge, and enjoy as you like. We just ate tender salad greens we had stashed that way a week and a half ago and they still crunched! This works very well with any greens- kale, chard, romaine, mesclun, spinach, etc.
Here’s one of my favorite summer salad recipes:
Peanut Butter Vinaigrette
1 Tbsp peanut butter
1/4 cup apple cider vinegar
1 tsp Olive oil
1/2 tsp sugar
Salt and pepper to taste
Whisk dressing ingredients together, drizzle to serve over tossed salad