Greens need a thorough wash and dry before they go into your mouth. Pesticide residue isn't part of a healthy diet and even organic sandy grit ruins a salad. Proper washing means washing twice. Fill a sink or basin with cold fresh water, submerge greens and gently toss them around with your hands. Lift the greens out of the water, drip them dry, and discard the old water, making sure to wipe accumulated grit from the bottom of the sink or basin. Refill the sink and repeat with a thorough second wash.

Drying greens is especially important when used in salads. Dressings adhere to dry leaves, but run right off wet ones. If possible, use a lettuce spinner. This device contains a basket on a spindle, which centrifuges wet greens and collects the water below. Spinners are standard equipment in fine restaurant kitchens, which is why salads are often much more special when dining out — they really take on the dressing's flavor. In the absence of a spinner, fold a clean kitchen towel around the wet greens like a sling. Swing the greens around at high enough speed to extract as much water as you can.