Everyone knows how to make a green salad—just wash, dress, and toss. But few know how to make a really great green salad, like those served in the best restaurants, where tender, fresh greens are handled with care from garden to plate and tossed ever so gently with just the right amount of oil and vinegar. Wonderful salads aren’t hard to make; they just require care.

访问我们的专门部分all things freshfor more salad recipes and a video demonstrating the best way to wash greens. You can also use our app to创建自己的沙拉食谱（并分享！）。如果您正在寻找适合度假餐的沙拉，请查看初学者部分在我们的Guide to Thanksgiving Dinner。And, if you missed Laurie Buckle’s demo on how easy it is to make your own vinaigrette,立即观看。

从最新鲜的蔬菜开始

借助各种生菜，绿色沙拉可以采用各种口味，质地和颜色。我自己的版本取决于一年中的时间以及在市场上看起来最好的蔬菜。

In summer, I make salads from equal parts of vibrant basil and slightly peppery arugula. In winter, radicchio, endive, and escarole make one of my favorite after-dinner salads; these bitter greens have a marvelous way of making me feel less full after a heavy meal.

Whatever you choose, start with the freshest greens you can find, those that appear just-picked. Look at them closely, feel them, smell them; if no one’s looking, take a small bite. If your heart was set on radicchio but it looks wilted or smells past its prime, pick another slightly bitter green, such as endive or escarole, instead.

Cut the leaves, but keep their shape

我有一个用叶子切成咬大小的碎片制成的沙拉的恐怖，这种习惯可能在被认为是不礼貌地用刀吃沙拉的日子里进化了。如果叶子切得太小，它们会失去独特的形状和很多紧缩。另一方面，您不想提供不适合盘子或难以操纵的巨型叶子。

Greens with small leaves, such as arugula, basil, purslane, watercress, and young spinach, should be stemmed but the leaves left whole. Larger leaves, from greens such as romaine, large red oak leaf, and escarole, should be trimmed as shown in the photos. Cut away thick, woody stems. Use a sharp knife to slice off stems like those found on arugula and watercress.

To determine the amount of greens needed, figure on about a handful of salad per person; double the amount if the salad is a main course.

轻轻洗果岭

Many greens grow in sandy soil. If you don’t wash them well, you’ll end up with grit in your salad. But simply rinsing your greens under running water won’t get rid of all of the dirt. Instead, submerge them in a large bowl or in a sink full of cool water.

每当沙拉叶子弯曲时，表面上会形成小裂缝，从而使其枯萎，因此，当您处理绿色时，请保持温和。要把蔬菜从浸泡碗中取出，不要只是抓住它们。将您的手放在水中，将它们从水中抬起时，让它们放在您的手上。此方法还确保您将砂砾留在碗的底部。用淡水重复，直到碗底部没有沙子。

Dry greens completely

Any excess water on the leaves will dilute the flavor of your dressing, which also won’t cling well to wet greens. A salad spinner does a good job of drying greens. Don’t cram in the greens: instead, dry them in batches. Don’t spin too hard or the leaves will be crushed in the spinner. If you don’t have a spinner, spread out the leaves on a clean dishtowel and roll them up gently, or pat them gently with another towel.

Get greens good and dry with a salad spinner. After a couple of spins, drain the bowl, rearrange the leaves, and spin again. Repeat until there’s no more water in the bowl.

简单地穿绿色

I like a simple vinaigrette for my greens. Traditional vinaigrettes consist of three parts oil to one part vinegar or lemon juice. But that ratio will vary depending on the oils and vinegars you use and on your own taste. I almost always increase the amount of oil, for example, if I’m using a strong-flavored vinegar.

For the best flavor, use the highest-quality oils and vinegars you can find. Experiment with different varieties of each. Stronger-flavored oils and vinegars, such as nut oils and balsamic vinegar, are best reserved for heartier greens, such as watercress, arugula, and the chicory family.

制作醋的秘诀是，大多数时候，您根本不必做一个。为了制作传统的醋，将油慢慢搅拌到醋中，或者两者在封闭的容器中摇动以形成乳液。但是，当制作扔掉的沙拉时，蔬菜可以均匀地涂上而无需乳液。实际上，我通常会在碗里穿沙拉。我在果岭上撒上盐，胡椒粉和醋，倒入油脂。

但是，直到您通过视线判断适量的石油和醋，您可能需要先将成分测量到另一个碗中。betway电子竞技俱乐部一汤匙油到一茶匙醋是要记住传统比率的测量值。

您也可以将醋在沙拉碗的底部混合，在碗中穿过沙拉汤匙，然后将蔬菜轻轻地放在汤匙上。这样，一切都很方便地扔在桌子上，但是果岭不会坐在调味料上。

切勿在沙拉盘上穿沙拉。使用一个碗，让您有足够的折腾空间；任何多余的油和醋都将留在碗中，而不是在盘子上的水坑里留下。

轻轻而彻底的折腾。用您的手或两个大汤匙将果岭轻轻地翻上碗中，直到涂有涂层为止。品尝叶子，加入少许油，醋，盐或胡椒粉，直到沙拉正确调味。立即食用沙拉，否则敷料会导致其枯萎。