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The Secret to Crisp Salads

Photo © Jonathan Lovekin

For superlative crunch, do what the pros do: Chill vegetables in an ice bath.

Why Ice Vegetables?
There’s a reason the salads at very good restaurants are so crisp and fresh: The vegetables were soaked in an ice-water bath. Every kind of vegetable—paper-thin carrot slices, whole French breakfast radishes, even wilted greens—can get a zap of vitality from an icy dunk.

Three Great Dressings
Tomato-Shallot
Avocado-Tarragon
Miso, Ginger and Sesame

Related:
Tips for Summer Fruits and Vegetables
F&W's Ultimate Guide to Vegetables
27 Incredible Green Salad Recipes

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