For making

in a jar so you can shake to re-emulsify everything. (A drop of Dijon mustard also helps emulsification.)

“Make sure to chill your bowl before tossing greens and salad components in it. This ensures that the greens stay fresh and crisp. Also, make sure you use a big bowl, that the salad comes two- thirds up the sides. If the bowl is too small, you can’t toss evenly, and bits and pieces go overboard.”

“Don’t automatically serve a salad in a deep bowl, where it’s hidden from sight. You can set lightly dressed greens — from mesclun or small head lettuces to spears of Belgian endive or little gems — on a long, wooden board, so it becomes a communal, picnicstyled dish. Add some quartered hard-boiled eggs, cheese, charcuterie, warm bread, and a chilled bottle of rosé. But leave a little space around the side, both for visual appeal and tidiness. And keep cocktail napkins handy.”

“Yes, a simple vinaigrette of oil and vinegar is all you need. But you can enrich salad by adding another flavored oil — like garlic, chili, or lemon — to deliver additional flavor and a silky mouth-feel. For 6. EVOO Is VIP “If you have a high- quality, pricey bottle of oil in your pantry, this is the place to use it. A salad showcases the opulence of an extra-virgin oil better than almost anything. Of course, keep those bottles stored in dark, cool places to protect the fragile oil 8. Use Your Hands “Don’t be afraid to eat lettuce salads with your hands. There are, of course, basic rules of etiquette to observe: It’s best to use sturdier greens, like little gems, hearts of romaine, or baby romaine leaves, since it’s easier to pick up and since they can cradle add-ins ( like cheese and nuts). It’s also an opportunity to serve an un-dressed salad, with various shaped leaves and small ramekins of dressing, so it’s as much a dip as a salad.” —

Bloomberg