Skill: Using Leaves, Salads and Herbs
Using leaves, herbs, making and storing salads requires a range of skills and know-how.

Mixed Leaf Salads
A basic mixed leaf salad should be exciting to the eyes, to the palate and should be full of varying textures. Please break away from that nasty habit of using iceberg lettuce with chopped tomatoes and cucumber as a basic salad; its boring, bland and needs throwing out the nearest window.

Method: Choosing leaves
Choose a variety of leaves. Emphasis on the word 'variety'. Aim for different colours, different textures and different tastes. A range of reds, purples and different shades of green makes for an interesting salad. Buy good seasonal leaves and herbs. A head of lettuce (whatever the variety) should be plump, hold no odour and if a leaf is squeezed between finger and thumb it should be moist and 'crisp'. Dirt in a head of lettuce is acceptable as are small insects; remember this is only natural and can easily be remedied with a quick wash.
Lettuce should not be limp, bruised, wilting or have any 'odd odours'. If the head of lettuce has any of these signs be aware it will not keep long and should be used (if you were dumb enough to buy it) immediately.

Method: Tearing or cutting leaves
To be honest there is no great difference in cutting or tearing of a salad leaf. There is an unfortunate wives tale that cut leaves will brown faster than torn leaves but if you actually time this the browning happens over a matter of days and a cut leaf will brown only a few hours earlier than a torn leaf. (In some cases torn leaves will brown faster due to bruising caused by excessive pressure being applied during the tearing!) In the long run of keeping a salad for up to three days a few hours means nothing. So if you are in a rush cut the damn leaves, it makes no difference as you're a poor chef if you mean to keep a salad for longer than a few days.
I would recommend (unless you're aiming for a specific look) to cut or tear the salad leaves into large segments. Larger segments are easier to use and handle than smaller ones

Method: Adding texture and taste
The addition of herbs to a mixed leaf salad is another way of bringing more flavours to the dish.
Stick to herbs relevant to the dish.
Asian dish: Coriander, basil and lemongrass
Italian dish: Oregano, basil and thyme
etc
Nuts, onions and spring onions add extra texture to the salad but should be used sparingly to preserve the idea of a 'mixed leaf salad'. To bring out more flavours, brown the nuts off before adding and if you wish to dull the astringency of the onions roast before adding.

Method: Washing
Wash the salad leaves in plenty of cold water to remove any traces of dirt or insects. If possible allow the leaves to soak for 30 minutes to encourage the plant cells to soak up as much water as possible so that they remain 'crisp' for a longer period of time.

Method: Storage
Store salad leaves in the refrigerator. Do not pack the leaves too tightly into a container, rather allow them space to retain their natural shape (tight packing encourages bruising and browning.) Ensure the leaves are moist, if you wish layer over some moist kitchen towel or paper to maintain a certain level of humidity. Cling film or seal the container to prevent contamination of aromas

Method: Tossing and vinaigrettes
Dress and toss salad leaves at the last possible moment. As soon as you apply oils and acids (vinegar, lemon juice etc) the leaves will begin to wilt.

Method: Plating
Always aim for centre height when plating salad. Just plonking the leaves on the plate does nothing for the overall presentation of a dish.
Method: 'The twist'
To attain decent height with salad leaves try this method.
Grasp a bunch of leaves between your two hands
With both hands twist the bunched leaves in alternating directions
Push the bunched leaves down onto the service plate
As you release the leaves should maintain their shape and height

Herbs
For all methods of cooking (not just salads) I would always recommend using fresh over dry. Nothing can compare to the flavours and fragrance of fresh herbs. (The only herb that I believe retains some of its flavours when dried is oregano.)
To maintain fresh herbs wrap in moist kitchen towel or paper and store in the refrigerator.
(Please do not plonk the herbs in a pot of water, this only speeds the browning enzymes and deterioration of the leaves! Don't forget we're talking herbs here and not a romantic bunch of flowers!)

Chef Tip: If you can, buy your fresh herbs from a vegetable supplier or green grocer, not a supermarket. Supermarkets tend to screw you with produce such as fresh herbs and vegetables whereas a vegetable supplier will give you twice as much for half the price