Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    How to Make a Great Green Salad

    Jan 11, 2019 4 minutes
    BY KRISTINA DEMICHELE AND KEITH DRESSER

    A box of baby greens is a fine way to make a salad. But this delicate produce can’t compete with mature head lettuces, whose crisp, flavorful, bristling leaves also offer a sturdier base to support add-ins like cheeses, fruits, and vegetables that add interest and character to a salad. We have also found that seemingly small tweaks—such as how thoroughly you dry your greens, the way you prep add-ins, the order in which you add ingredients to the serving bowl, and the extra effort of emulsifying your dressing—can make the difference between a good salad and a truly memorable one.

    GET YOUR HEAD IN THE GAME

    Familiar head lettuces such as Bibb, romaine, and red or green

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated5 min read
    The Accessible Luxury of Tinned Fish
    Some foods are practical and pantryfriendly, and some make you feel like you’re treating yourself to a refined delicacy, but it’s the rare food that can do both. Enter tinned fish. Invented in the early 1800s as a protein source for Napoleon’s armies
    Cook's Illustrated5 min read
    The Cool Comfort of Sesame Noodles
    Every twirl of liang mian manages to be both refreshing and hearty. The cold, lightly chewy noodles coated in a dark, earthy majiang (sesame paste) sauce are edged with satisfying sweetness, heat, and tang. In China and Taiwan, the chilled, glossy st
    Cook's Illustrated6 min read
    The Soul of Japanese Cooking
    As steam began to rise from my pot, I plucked the glistening strands of kombu from the hot water and set them aside. I pulled the pot from the heat, added a handful of katsuobushi to the water, and watched the translucent fish flakes slowly sink bene

    Related