Spring harvests of baby lettuces and early greens inspire a new wave of healthful eating.  Served as a side, or as the front-and-center main event, a bed of leafy greens creates the perfect canvas for a colorful, texture-rich dish. Dressed to perfection, early salad greens perform equally well in casual settings and elegant occasions.

With the new food pyramid calling for 5-9 daily servings of vegetables, a salad, once or even twice a day, is nearly a must to meet quota.  Fortunately, the variety of salads with spring's early greens is nearly infinite, and offers a great chance to enjoy seasonal and local produce. Today's assortment of greens provides a storehouse of micro-nutrients, satisfying volume, and low calorie fuel.  Served with inventive combinations of vegetables, cheese, fruits, meats, or nuts, the nutritional statement is balanced and guilt-free.

If you find yourself in an iceberg, romaine, or spinach rut, break out and explore the tender greens that are available in today's markets. Packages of spring mix offer instant variety. It's tough to beat the alluring texture and color exhibited by these greens.  Below is a partial primer on baby greens:

Match the personality of your choice in salad greens with other salad ingredients of similar profile. Mild greens compose in subtle tones, perfect for showcasing delicate dressings and tender toppings. Strongly flavored or textured greens demand equally robust dressings and accompaniments.  Fresh herbs like dill, cilantro, chervil, or parsley double nicely as tender salad greens and flavor enhancers.

When it comes to adding dressing to our salads, it's time for a makeover. We've developed some questionable habits of drenching our salads in preservative-laden, artificially thickened liquid. It's time to rediscover the culinary equivalent of "the little black dress,"  that is, something classic, always appropriate, matches everything, and easy to accessorize - olive oil and balsamic vinegar!

Olive Oil

Like wine, olive oils vary with the type of tree, where it's grown, and how it's processed.  Due to its high level of monounsaturated fats, olive oil claims a nutritional high ground. Used in moderation, (120 calories per tablespoon), olive oil is universally recommended as a substitute for butter, and other saturated fat sources. The bouquet and taste of the best olive oils bring a dramatic advantage when dressing your salads. Olive oil terminology is based on how it is processed, acidity level, and taste.

Extra Virgin Olive Oil - comes from the first pressing of olives, acidity (oleic acid) is less than 1%, and has superior taste.
Virgin Olive Oil - naturally physically extracted olive oil, with not more than 2% acidity, and good taste.
Pure Olive Oil - low quality olive oil
Cold-pressed - refers to how the olive oil has been extracted; desirable, cold pressing indicates that no heat has been used during extraction and processing.  Heat alters the oil affecting its composition and taste.
Light - refers to the color of the oil, not a lighter caloric content.  Light oils are often preferred out of habit, but actually lack positive taste and aromatic characteristics.
Extra Light - reflects an even lighter version of light olive oil.  Again, this refers to its color and is not necessarily desirable.
Refined- indicates that chemical processes have been used to extract and/or alter the taste of the olive oil.
Olive Pomace Oil - This oil results from the pomace, (ground, previously pressed olive pulp), and represents the last oil remnants available from the olive extracted through use of chemical solvents.

For salads, stick with the best Extra Virgin Olive Oil that you can afford. Experiment with different olive oils from different regions and different producers; you'll notice and enjoy the differences.  For much more on olive oil, including hosting an olive oil tasting, consult the Olive Oil Source website.

Balsamic Vinegar

We've all heard of palate cleansers. Balsamic vinegar is a "palate awakener" and in the process becomes a palate pleaser.  The process of making balsamic vinegar distinguishes it from wine vinegars. Balsamics start with pressed grapes, often Trebbiano grapes.  The liquid is reduced by 50% over an open flame (think maple syrup) and a "must" is created.  Older balsamic vinegar is added to the must (think sourdough starter) and the liquid is set to age in wooden casks.  Flavor complexity is imparted through transfer of the liquid over time to casks made of different types of woods, such as oak, cherry, ash, mulberry, and others. The exact woods, sequence, and timing of these transfers is a proprietary secret. 

Aging the vinegar adds magic to the balsamic's syrupy, tangy, yet somehow sweet character, resulting in an incredibly complex flavor.  Price and quality of balsamic vinegars correlate directly with the age of the product.  Good balsamics will note the age on the label. Three general age categories are described as:

Young - aged 3-5 years; typically used in dressings
Mid-Aged - aged 6-12 years; added to sauces
Mature - aged 12 or more, sometimes as long as 150 years!; used, literally, only in drops.

Two regions of Italy, Modena and Reggio, have claim to the authentic balsamic vinegars.  Some key terms associated with balsamic vinegars are:

Tradizionale - Italian for "traditional."  This term is allowed to be used for balsamics only from Modena or Reggio, that have been aged more than 12 years.  Aceto balsamico tradizionale di Modena, or Aceto Balsamico Tradizionale de Reggio Emilia, designates a true, officially-sanctioned balsamic vinegar.

Fresh is the name of the game with salad greens!  Act to preserve freshness at every step and you will have a crisp, gorgeous-looking dish to enjoy.

Buy the freshest greens possible.  The leaves should be brightly-colored, without any signs of wilting, and not bent, or torn.  Buying leaves that are as whole as possible preserves the integrity and longevity of the food.  Obviously, reject any signs of browning or mushiness.

Store greens in the crisper are of your refrigerator.  The temperatures are a bit higher in this area and protected from any cold spots that might damage the leaves.

Wash your greens thoroughly.  Because greens are fresh produce, bacteria is always a possibility.  A salad spinner is remarkably effective and one of the most essential tools in the kitchen for this reason.  Place the greens in the spinner, fill with water, agitate gently to loosen any dirt or and.  Drain the water from the spinner's bowl.  Repeat until no more sediment appears.  Spin the greens.  Stop and shift the greens in the basket to uncover any hidden pockets of water; spin again.

Dry the greens thoroughly without inducing any wilting.  A salad spinner will accomplish this quite well, otherwise use paper towels to blot any remaining moisture away.

Serve immediately, or store greens rolled in paper towels up to 2 days in a plastic bag.  Some individuals store their greens by placing the entire spinner in the refrigerator.

Whether one should tear or cut the greens is a debate we won't attempt to solve here.  Ceramic or nylon knives may be a good middle ground on this topic. Strive to strike a balance between leaving the leaf intact for visual appeal, and sizing the pieces appropriately for polite eating.

Dress the greens with a vinaigrette of olive oil, balsamic vinegar, and choice of herbs and spices. Vinaigrettes are typically a 2:1 or 3:1 ration of olive oil to vinegar depending on the strength of the vinegar.  One tablespoon for every two cups of greens is a good guide, however, begin by underdressing your greens, you can always add more. Balance the flavors of the dressing with the salad greens; mild with mild, assertive with assertive.

Toss in a large bowl with gentle lifting motions that do not bend or damage the leaves. Tossing distributes the dressing effectively and reduces the quantity (and calories) needed for a great tasting salad.

Serve immediately.

Salad gear comes in a great assortment! Bamboo cutting boards, lettuce knives, salad spinners, oil bottles, cruets, and salad tongs make great preparatory tools.

Salad service complimenting casual or elegant dining ranges from classic wooden bowls, salad forks, salad serving utensils, and dressing dishes and ladles.

We've all been in a potentially awkward situation when eating a salad.  Perhaps it's the large leaf that can't be folded gracefully onto the fork, or the vegetable scooting across the table alluding a well-intentioned fork.  Here are a few tips to consider when eating salad:

• Make sure all pieces are bite-size. You are not supposed to use your knife while eating salad, but if the pieces are too large you may use the knife to cut them bite-size.
• Any silverware that is used must be placed on the salad plate, or on the bread and butter plate after use.
• Cherry tomatoes in a salad should be consumed in one bite. If you don't feel as though you can eat it gracefully, eat around it. Refrain from cutting it.
• Different dark greens have mild to tangy flavors.  Eat around the ones that you don't particularly care for. The same goes for any other ingredient that you don't care for, such as, artichokes, cucumbers, sprouts, certain cheeses etc.
• Asking for dressing on the side is appropriate and permissible. It is a great way to control the portions as well.
• In a very formal situation, salad greens are lifted onto the fork, not stabbed.
• The salad fork is usually smaller than the entree fork and its tines are made to be able to lift and cut greens with ease.

These tips have been graciously provided by Luann Alemao and Associates.  Check out her book, "Grip, Grin, and Greet," now in it's second printing!

Tip #1:  Plant nasturtiums now for a super-colorful summer salad.  Nasturtiums are one of several edible flowers that distinguish your salad presentation while adding fun flavors. Nasturtiums are very easy to grow, bloom incessantly in mid-late summer, and thrive in dry soils.  They add a peppery flavor in bright yellow, oranges or reds to your summer salads.  Be mindful of the soil quality used for the plants and avoid any chemical exposure.  Nasturtiums will thrive in containers with plenty of sun.

Tip #2:  Incorporate more fresh green salads in your daily life. Working a day or two ahead of time will make this easy.  Clean and store two or three days of greens in one session. Thorough drying will keep the greens in good condition while stored in the refrigerator.  Make a vinaigrette at the same time, refrigerate, and use within a week. Keep small glass jars with screw-type lids for transporting your dressing safely in your lunch bag.

Q:  There are flavored oils in the market; can I make my own too?

A:  Stick with commercially produced flavored oils.  Garlic, fresh herbs, fresh chili peppers all contain water and potentially harmful bacteria.  When immersed and stored, the oil forms an airtight environment perfect for anaerobic bacteria, like botulism.  Commercial preparations preserve fresh ingredients in brine or extra strong vinegar prior to inserting into the oil.  Dried ingredients, or essential herbal or spice oils may be used to flavor oils, however, research proper home preparation before proceeding with any method.

Q:  Bagged salads are popular at the supermarket.  Should I wash them before serving?

A:  Bagged salads offer quick access to a wide assortment of good greens.  The preparations usually indicate "pre-washed," or "triple-washed."  We prefer to wash all greens at home again for extra measure and to freshen the greens with water.  In the U.S., the fresh produce industry is regulated in how it handles produce.  The USDA provides a QTV seal (Qualified Through Verification) for companies voluntarily complying with food safety guidelines and successfully passing unannounced inspections. Earthbound Organic Farms provides an interesting description of safe-handling processes at their website.
 
Q:  How should I store my best olive oils?

A:  Store olive oil in a glass, or plastic container that is tinted, or place in a cupboard out of the light. Oil aging is a gradual process of oxidation.  Depending on the olive and its processing, oils will age differently; some will be good for a year, others for 4-5 years.  Old oils are not necessarily harmful, but they may not taste the best.  While not required, olive oil may be refrigerated to slow down the oxidation process.  When cold, crystals may form in the oil; once warmed, the oil will return to its normal consistency.

Q: How should I store my better balsamic vinegars?

A:  Unlike olive oil, balsamic vinegars may be stored for a long time.  True to its aged nature, the older, the better.  Even once a bottle is opened, exposure to oxygen will not degrade the product.  You may notice sediment in the bottle, this is a normal part of the vinegar. Simply store in a kitchen cupboard.

The secret to success for a great salad is its appeal to all of our taste sensations, savory, salty, sweet, and bitter.  By combining ingredients from the Salad Matrix below, tossing with olive oil and balsamic vinegar, you can't miss satisfying each taste bud.  Consider the colors, textures, and shapes as you prepare the ingredients. Add your own favorites to the lists below.

Here are a few of our favorite combinations:

(1)  Romaine, Fennel slices, Red Onion, Segmented Oranges, Caramelized Almonds

(2)  Spring Mix, Sliced Pear, Shaved Parmesan, Toasted Walnuts

(3)  Baby Spinach, Sun-dried Julienne Tomatoes, White Cheddar, grated, Sunflower Seeds, Grated Egg

(4)  Arugula, Red Onion, Cucumber, Dried Cranberries, Crumbled Bleu Cheese, Grilled Chicken, Toasted Pecans

(5)  Crisp Mix, Avocado, Steamed Asparagus, Sliced Radishes, Tuna

(6)  Herbs and Mixed Lettuces, Edamame, sautéed Montrachet Medallion coated in chopped Hazelnuts

(7)  Spring Mix, Sliced Strawberries, Mango cubed, Grilled Chicken, Toasted Walnuts

(8)  Romaine, Bell Pepper, Tomatoes, Artichoke quarters, Feta crumbled, Red Onion, Dried Oregano, Lemon Zest, Kalamata Olives

(9)  Leafy Lettuces (red or green), Diced Cucumber, Diced Apple, Diced Havarti, Diced Chicken

SALAD MATRIX: