For superlative crunch, do what the pros do: Chill vegetables in an ice bath.
Why Ice Vegetables?
There’s a reason the salads at very good restaurants are so crisp and fresh: The vegetables were soaked in an ice-water bath. Every kind of vegetable—paper-thin carrot slices, whole French breakfast radishes, even wilted greens—can get a zap of vitality from an icy dunk.
Three Great Dressings
Miso, Ginger and Sesame
Tips for Summer Fruits and Vegetables
F&W’s Ultimate Guide to Vegetables
27 Incredible Green Salad Recipes
Source: Read Full Article