Instructions: When dressing a salad timing makes all the difference between success and failure. Mixing salad leaves with a dressing must always be done at the very last minuteimmediately before serving. If it is dressed too early the leaves will wilt and rapidly become soggy and unappetizing or as the French are known to say fatigue (tired).

Be sure to wash all leaves and vegetables thoroughly to remove any dirt and traces of chemical sprays before assembling the salad. Dry very thoroughly by spinning or patting dry with paper towels or the dressing will not cling to the ingredients and the salad will be soggy and watery.

Always prepare the salad and dressing separately and then toss together lightly before serving or serve the dressing separately in a jug. Do not add oil vinegar or other dressing ingredients to the salad without blending them well first.

If you are a garlic fanatic you can add a subtle garlic flavor to a salad by rubbing a cut garlic clove around the inside of the salad bowl before adding the salad ingredients and dressing.

Storage and freshness:Most salad dressings can be made in advance and stored in a sealed container in the refrigerator until required. Mayonnaise can also be kept in the refrigerator preferably in a screwtop jar for up to five days. Once dressed most saladsespecially leaf ones are at their best eaten immediately. However more robust salads such as those made with potatoes and meat can be dressed with a vinaigrette mixture and stored for up to twelve hours in the refrigerator. Salads dressed with mayonnaise have a tendency to deteriorate quickly and should really he consumed within a few hours of mixing.

Salad bowl and servers:
The ideal material for salad bowls is wood preferably a deep straightsided bow( to make mixing the ingredients and dressing easier. Wooden bowls should never be washed by immersing in warm soapy water. Instead they should be wiped with paper towels after use. Class ceramic or plastic salad bowls are fine but avoid metal bowls (with the exception of stainless steel) as the aced in the salad dressing can react with the metal.

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