""Something delicate like arugula, butter lettuce, mache, or even green leaf won't last much more than 15 [to] 20 minutes once dressed," she explains. "While an endive, radicchio, or kale (heartier greens) can handle much longer. Ya gotta get to know your greens.""
""The same rules apply to Caesar, and even more so," Baz adds. "Caesar dressing is mayo-based, making it even heavier than a vinaigrette which means you gotta pay attention to what you're dressing. Romaine is moderately sturdy, but I still would wait until as close to serving time as possible.""
""I usually like to dress my salads at the table to ensure ultimate freshness," Baz says. "Throw the dressing in the bottom of the serving bowl, top with lettuces and other salad-y ingredients, throw some serving spoons in there, and then place on the table and toss right before you serve your guests.""
Leafy greens become soggy and wilt quickly when dressed, with delicate leaves lasting about 15 to 20 minutes once dressed. Heartier greens such as endive, radicchio, and kale can tolerate being dressed for longer periods. Caesar dressing is mayo-based and heavier than a vinaigrette, so it accelerates sogginess and requires closer attention to timing. Romaine is moderately sturdy but still benefits from being dressed as close to serving as possible. Dressing salads at the table preserves ultimate freshness: put dressing in the serving bowl, add lettuces and ingredients, then toss immediately. Croutons absorb dressing and become soggy over time.
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