Salad spinner

A salad spinner is a large bowl with a slotted basket inside and a lid that spins the basket. As the basket turns fast, water is flung off the leaves, through the slots, and into the outer bowl. It is the quickest way to wash and dry lettuce, arugula (rocket in the UK), spinach and soft herbs such as cilantro without bruising them.

How to do it

1. Tear or cut the greens and put them in the basket.
2. Set the basket in the bowl and fill the bowl with cold water. Swish the leaves around so dirt and grit sink to the bottom.
3. Lift the basket out, pour off the water, and repeat if there is still grit in the bowl. Leeks and spinach often need two or three changes.
4. Put the basket back in the empty bowl, put on the lid and spin for 15 to 20 seconds.
5. Pour off the water and spin again. Stop when no more water collects.

Why it works

Dressing, especially a vinaigrette, is mostly oil, and oil does not cling to wet leaves. Water on the leaves also dilutes the dressing and makes the salad soggy. Well-dried greens take a thin, even coat of dressing and stay crisp.

How to store it

You can store washed greens in the spinner itself in the fridge. Pour off all the water, leave the leaves in the basket, and put on the lid. They keep for a few days. Wash and dry the spinner fully between uses, since some lids have parts that trap water.

Common mistakes

• Overfilling the basket. The leaves near the center stay wet. Work in batches.
• Spinning so hard that tender herbs and baby leaves bruise. Spin gently for delicate greens.
• Washing greens in the basket under a running tap only. The grit stays. Soak them in a full bowl of water.
• Skipping the spin and patting greens with a towel. It works for a handful, see pat dry, but is slow for a full salad.

In recipes

"Wash and dry the greens well" or "spin dry" in a recipe means this tool. If you have none, wrap the leaves loosely in a clean towel and swing it in a circle outdoors or over the sink. Or lay them on towels and let them air-dry.