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dried after washing, and the accumulated moisture dilutes the dressing, rendering the salad tasteless and soggy. It is best to wash greens carefully well ahead of time. In the case of Boston lettuce, romaine, or chicory, the heads should be left intact during the washing and crisping process. Shade excess water off the greens, roll in several thicknesses of paper toweling or a dish towel, and place in a plastic bag. Crisp in the refrigerator as much as 12-24 hours ahead. Take care that the refrigerator temperature is not unusually low, for greens freeze easily and become translucent in appearance, wilted, and quite unusable. Also, be careful when breaking greens. Certain varieties, such as Boston lettuce, are extremely tender and bruise easily.
If you are mixing greens for a salad, aim for a contrast in texture, color, and flavor. It takes only two or three greens to make a nice combination.
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