Some restaurants will use a sulfite spray over the salad bars and in the prep kitchen to keep that shiny new sheen on their food so that it appears fresh and appetizing.
Lettuce actually needs a good amount of airflow, in addition to a bit of moisture, in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.
In addition to cleaning lettuce, you may want to consider adding a couple tablespoons of salt to the water to help eliminate any possible bacteria that may be present.
A REFRESHING DIP: Soak lettuce in plain ice water to restore crispness.
Proper air circulation and a small amount of moisture will keep your lettuce crisp and fresh. The easiest (and most effective) way to do this is to line a sturdy glass or plastic container with a few paper towels, then scatter your greens on top. Top with a matching lid and refrigerate.
It also works for tender herbs and hardy greens. Soak your leafy greens in ice-cold water, they say. It'll make them plump and crisp, they say.
Drying Method: Salad Spinner
About this method: In every restaurant I've worked in, there has been a salad spinner. The difference between the home spinner and a restaurant spinner is about three feet in height and electricity. Restaurant spinners need to accommodate enough greens to feed a big crowd.
How does this work? Instead of storing your lettuce in a plastic bag or wrapping it in plastic wrap, simply wrap it tightly in aluminum foil. The foil will help retain moisture in the leaves, keeping them fresh and crisp for much longer.
Fill the bowl with cold water and add cup of vinegar, begin to swish the lettuce in the vinegar and water solution. The vinegar will remove some of the microbials (a bacterium that causes disease) and will dry any slimy mucus and crisp the lettuce.
Restaurants salt their salads.
In the restaurant I worked in, I also noticed that cooks seasoned every element with a pinch of salt — even the lettuce. This resulted in every bite tasting vibrant and flavorful. "Season your salad just like you would anything else," Simpson said.
Ample circulation of air is key to keeping lettuce crisp and fresh for longer. For this reason, an air-tight plastic or glass storage container may be preferable over a bag. A container allows the leaves more room so they don't get squished or bruised during storage, allows air circulation within the container.
But at least one group has informally tested the coal hypothesis, checking the ability of coal to crisp up wilted lettuce. No effect was found, though the experiment did not compare crisp lettuce stored with and without coal.
If it takes you a while to eat a head of lettuce, you may want to consider buying Romaine or Iceberg lettuce. They tend to stay fresh longer than other lettuce varieties.
The vinegar will remove some of the microbials (a bacterium that causes disease), dry any slimy mucus and crisp the lettuce – all at the same time.
There is no scientific evidence that says it has any impact. That doesn't mean lettuce water won't make you doze off—it just means there aren't studies on its effect on humans.
For the trick that should be repeated once a week, Wachler explained: "Try boiling a handful of romaine lettuce in water until it's soft, and once you've waited for the boiling water to cool down, fill up one glass with the lettuce water. Get relaxed in bed and drink it before you decide to nod off. "
Method One
After, you wash them thoroughly and then put them a bowl and submerge them in water. What is this? Then, you store in the fridge and it can possibly be stored this way for up to two weeks. Though, it is preferable you change the water every 1-3 days.
The emulsified vinaigrette works the best at keeping the salad crisp because in this state the vinegar surrounds droplets of oil, keeping them trapped and preventing contact with the greens.
Avoid salting or dressing these in advance or you'll end up with a watery mess. Do it right before serving — toss greens in a bowl with plenty of room so all the leaves are seasoned, as opposed to a salt garnish.