Mike McDonough— belated response. I’m the editor for Heated, answering your salt question. You should salt tender greens right before serving — your romaine, your butter lettuce, etc. — around the same time you’re dressing the salad, following the Marcella Hazan Italian salad rules: a wise person to salt (not too little, not too much), a generous person to pour the olive oil, and a stingy person to add vinegar.