We liked the idea of a salad that could be assembled in advance, where all the ingredients
are layered and covered with a thick dressing, put in the fridge for a night and simply tossed
and served the next day. But early recipe attempts in our test kitchen produced overdressed
salads with soggy vegetables. Here’s what we discovered:
Test Kitchen Discoveries
We tried other lettuces, but iceberg retained the most crunch after sitting with the dressing
for a day.
Salting the layers of lettuce pulled moisture out—this water thinned our dressing to the
prefect consistency.
Crunchy vegetables like celery, bell peppers, and cucumbers stayed crisp in the salad
overnight, but soft ingredients like mushrooms and spinach wilted into mush.
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