The small pause between washing and dressing
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A washed salad can still be too wet for its dressing. Water clinging to leaves makes oil slide away and dilutes lemon or vinegar. The answer is a brief drying step, not a stronger dressing or extra salt.
Wash fruit, vegetables and herbs with water before eating or preparing them. Rub skins gently where appropriate and use clean water and utensils. Remove damaged parts and follow any specific packet instructions. Keep preparation surfaces clean, especially when other ingredients are being handled nearby.
Drain leaves in a colander, then use a clean salad spinner or pat gently with a clean cloth. Herbs need a light touch so they do not become bruised clumps. Dry tomatoes and cucumber before slicing; otherwise the board adds another pool of water to the bowl.
Dress close to serving, adding a little first and tossing before deciding on more. A leaf should have a light sheen, not disappear into liquid. If making lunch ahead, keep dressing separately and refrigerate prepared ingredients promptly. Washing and drying improve preparation; they do not replace label storage or use-by instructions.