Maude's Green Salad

Maude’s green salad is all about showcasing five different lettuces, each with its own texture and flavor. Iceberg for crunch, Boston lettuce for buttery softness, romaine for sturdy backbone, chicory for a touch of bitterness, and spinach for earthy depth. Instead of tossing everything together in one bowl, each green gets dressed individually and laid out in its own strip on the platter.

The plastic bag technique is the clever part. Each batch of greens goes into a bag with a tablespoon of Italian dressing, then gets shaken until evenly coated. This method uses far less dressing than pouring it over a bowl of greens because every leaf gets a thin, even coating instead of the dressing pooling at the bottom.

Arranging the greens in separate strips on the platter lets guests pick and choose their favorites, and the visual contrast of different shades of green is striking. A light sprinkle of Parmesan over everything ties the strips together.

Kitchen Tips

• Pat each green completely dry before dressing. Wet leaves dilute the dressing and make the salad limp.
• Crisp the greens in ice water for 10 minutes before drying for the best crunch.
• Dress and arrange right before serving. Pre-dressed greens wilt quickly, especially the delicate Boston lettuce.
• Use a good quality Italian dressing since it’s the only seasoning on the salad.

Variations

• Add arugula or watercress as a sixth green for a peppery element.
• Swap Italian dressing for a simple lemon vinaigrette for a lighter option.
• Scatter toasted pine nuts or shaved Parmesan curls over the platter for texture.