It's best to use a large wooden bowl for tossing salads. The wood
absorbs the oil and flavors and gets seasoned over the years.
The basis for a tossed salad is leafy greens--head lettuce, leaf
lettuce, and spinach. This method prepares the greens so they stay
crisp and the flavors of the herbs and dressing will cling to every
leaf.
The extras of a tossed salad are delicate clippings, shavings, and
gratings from other vegetables, cheese, nuts, and eggs. Prepare the
greens first, and have these extras waiting to be mixed in gently
just before serving. Make sure, of course, that all ingredients stay
cold.
Have the greens washed and patted dry--and all the vegetable trimmings
prepared ahead of time. Toss just before you serve.
Rub your wooden bowl with an open clove of garlic.
Mix together cleaned, dried greens and larger chunks of vegetables
(not tomatoes) in the salad bowl.
Drizzle in oil. Toss well until all greens are coated and shiny.
Add herbs--fresh ones if possible. If you use dried, use less. You
don't have to use all the herbs listed. And don't be too heavy-handed
with the herbs. Toss well after each addition. Add salt and pepper
and toss again.
Add vinegar, lemon juice, and/or lime juice, and toss well. Always add
vinegar after oil, because oil will only adhere to dry vegetables and
vinegar will wash off the herbs if there's no oil on the greens.
Add yogurt, sour cream, or mayonnaise if you prefer creamily-dressed
salad.
Add tomatoes, grated cheese, and grated vegetables. Toss lightly.
