Choose crisp-looking greens with no bruised, yellowing,
or brown-tipped leaves. Iceberg lettuce should be
heavy for its size and feel firm when squeezed.
    No one wants a gritty salad, so wash greens well.
Separate the leaves, submerge them in a sinkful or large
bowl of cold water, and gently agitate the greens to
loosen the dirt. Lift the greens from the water, leaving
the grit to sink to the bottom. Curly-leafed greens, as
well as spinach and arugula, are especially sandy, and
dirt often gets trapped in the crevices of the leaves.
Wash these in cool water (the slightly warmer temperature
loosens dirt better than cold water), and, if necessary,
give the greens a second washing.
Dry salad greens thoroughly before using or storing.
Not only do wet greens dilute the dressing and
make for a less flavorful, soggy salad, but they won’t
keep well either. A salad spinner provides an efficient
way to dry greens, but you can also pat greens dry with
paper towels or clean kitchen towels. If you are washing
spinach, arugula, or watercress, remove their tough
stems after rinsing.
To store, wrap the rinsed and dried greens in a
clean kitchen towel (or in a few paper towels), place in
a plastic bag (pressing out all the excess air), and store
in the vegetable crisper drawer of the refrigerator. Tender
leaf lettuce will keep for two to three days; iceberg
and other sturdy lettuces will keep for up to five days.
Very delicate greens, such as arugula or watercress, will
keep for only a day or so.