Ingredients
- 8 cup lettuces
- 2 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1 tablespoon vinegar
Preparation
Baking Directions:
Place greens in a large tossing bowl.
Drizzle first with the oil and, using your hands, gently toss until well coated.
Sprinkle with salt and vinegar a few drops at a time.
Toss to coat well.
Taste and adjust seasonings as necessary.
Add pepper if you like.
Serve immediately.
Tips:
Don’t skimp on the extra virgin olive oil.
Buy the best you can afford, in quantities you’ll use, and don’t keep it around for ages.
Olive oil should be used within the year it’s pressed.
Store olive oil in a dark, cool location and for heaven’s sake, use it.
Try different vinegars such as sherry, champagne and balsamic.
Be sure there’s nothing in the ingredient list except vinegar.
A lot of vinegars are watered down, you’ll never get the dressing to taste right.
(See the back of the book for olive oil and vinegar sources.
You don’t necessarily have to order them from these sources, but take note of the brands and see if you can find them in your grocery store.)
Buy the best salad greens you can, and by the best I mean the freshest and best looking, locally grown if at all possible.
The leaves should be whole and perky with mostly no blemishes.
Some lettuces are so sandy they require two washings, but don’t leave greens in the water too long or they’ll become waterlogged.
Invest in a salad spinner, it’s the quickest, most efficient way to dry greens.
They’re under $25. Budget it in when you can.
