When let­tuce is over­dressed

The Hamilton Spectator - - FOOD - THE WASH­ING­TON POST

Q: We have tons of baby let­tuces and other lovely lit­tle greens. Is there a trick to dress­ing these fla­vor­fully but lightly, so they don’t wilt and drown un­der the weight of the dress­ing?

A: A few things come to mind. First, use a light vinai­grette, not a heavy Cae­sar-type dress­ing, and dress them right be­fore serv­ing. Se­cond, sea­son with a lit­tle salt and pep­per be­fore you dress them. This keeps you from feel­ing like you need to heav­ily dress to get flavour in there. Third, use your hands — your “im­pec­ca­bly clean hands,” as Ju­lia Child would say — to toss the greens with the dress­ing. Noth­ing works bet­ter to keep from crush­ing them and to fully coat them. One last idea: dress with sim­ple vine­gar and oil, ap­plied sep­a­rately. Do the vine­gar first. Be­lieve it or not, it’s oil that will wilt let­tuce, not vine­gar.

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