• Choose a category
• All
• Classic-Fiction

Pros: In moderation, intensifies other tastes and stands up well to creamy dressings; often used directly in soups and stews like cabbage or kale

Cons: Because of its high oxalic acid content, large doses can cause stomach upset

* * *

How to Mix-and-Match Greens

Now that we’ve nailed down the categories of greens, this chart should help you make your own salad mix. Mix greens from adjacent categories for a balance of taste and texture. For example, iceberg goes well with romaine or Bibb—or both. But Bibb will be beaten senseless by dandelion greens. You needn’t settle on a pair; try three from three adjacent categories, or choose two from one and a third that’s more assertive to its left.

* * *

The Five Steps for Working with Greens

Trim. If there’s a base knot or root base to the head, trim it off to let the leaves flop free; remove and discard any discolored or tough outer leaves. Cut out any long, fibrous stems.

Wash. Fill a cleaned sink with cool water, then plunge the trimmed greens into it. Soak for 3 to 5 minutes, stirring once or twice, to let any sand or grit fall to the bottom of the sink. Remove carefully without draining the water, washing off individual leaves if still dirty. Once all the greens are out of the sink, drain the water and wash away the grit.

Dry. Take them for a whirl in a salad spinner or gently dab them dry between generous layers of paper towels.

Store. Roll the leaves between dry paper towels and store in a sealed plastic bag with a few holes poked in it at room temperature for up to 6 hours or in the crisper for up to 4 days.

Chop. Tear leafy greens by hand; chop others with a chef’s knife into bite-sized chunks.

* * *

Composed vs. Tossed

A composed salad has its ingredients artfully layered and arranged on individual plates, the dressing drizzled over the top. A tossed salad has, well, its ingredients and their dressing tossed together in a bowl, ready to be served. The choice is yours: elegance vs. efficiency.

* * *

Thirty Salad Dressings

Here’s a list of thirty dressings, simple to complex, spiky to creamy. It’s a mix-and-match affair with the greens you choose, but we offer suggestions. Each recipe makes enough for a four-serving salad. Double, triple, or quadruple at will. Keep the extra dressing sealed in a glass jar in the refrigerator for up to 2 weeks; the clotted oil will reliquefy as the dressing comes back to room temperature.

To make any of these vinaigrettes: Whisk everything except the oil in a small bowl, then slowly whisk in the oil until opaque and emulsified.

Classic Vinaigrettes

All made with olive oil, these are good for light salads, bitter greens, fresh fruit, sliced tomatoes, or steamed vegetables. You can also toss them on a light, crisp potato salad.

Balsamic Vinaigrette

1½ tablespoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

Sherry Vinaigrette

1 garlic clove, crushed

1½ tablespoons sherry vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon stemmed thyme or 1/8 teaspoon dried thyme

1/3 cup extra virgin olive oil

Poppy Seed Vinaigrette

2 tablespoons white wine vinegar

1 tablespoon toasted poppy seeds

½ teaspoon sugar

¼ teaspoon salt

1/3 cup extra virgin olive oil

Fruit Vinaigrettes

These are sweeter, a better foil to more assertive flavors. Avoid sweet fruit accents and go for sugar snap peas, green beans, asparagus, nuts, or croutons with these dressings.

Orange Vinaigrette

1 tablespoon frozen orange juice concentrate, thawed 1 tablespoon rice vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup canola oil

Apple Caraway Vinaigrette

1½ tablespoons frozen apple juice concentrate, thawed 1 tablespoon apple cider vinegar

½ teaspoon crushed caraway seeds

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

¼ cup canola oil

Raspberry Vinaigrette

2 tablespoons raspberry vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/3 cup grapeseed or walnut oil

Cranberry Vinaigrette