Make the most of your mixed greens.
Once upon a time, iceberg lettuce conquered American tables. It rolled off refrigerated train cars onto tables in St. Louis and Tallahassee, Wichita and Omaha, Tucson and Baltimore. And everywhere it went, it remained as crisp as the day it was cut from its roots in California fields. With few exceptions, if you were served lettuce, it was iceberg. Eventually people began to wonder why their salad greens were exceptionally sturdy but not much else.
What to do? Try not to buy that stuff. Like ripe tomatoes, peaches, and sweet corn, tender greens fade quickly once harvested, especially lettuce leaves that have been separated from the head. Instead, look for whole heads that are still lively, and make your own mixes with those. In the off-season, when tender green lettuces aren't so great, I leave them behind, instead falling back on reliable hearty options like romaine, radicchio, endive, kale, and more.
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