Ingredients
Salad
- About 8 cups wild and/or cultivated leafy greens and tender fresh herbs, such as lettuces, chicory, endive, radicchio, dandelion, purslane, frisée, kale, fennel fronds, parsley, tarragon, chervil, basil, mint, and more, preferably grown locally and at peak season and freshness (see note)
- Extra-virgin olive oil
- Fresh lemon juice
- Kosher or sea salt
Notes
- The key here is to use what you can get, and not try to force anything into the salad that won't be great. If you live near a farm stand or farmers market, that may be your best bet.
- If not, or if it's not the right season, stick to hardy leafy vegetables and herbs like radicchio, endive, romaine, escarole, frisée, and baby kale.
Directions
Salad
- Pick over the leafy vegetables, discarding any wilted or damaged leaves. Cut lettuce leaves free of their cores, pick the tender herbs from stems, and quarter, core, and slice tight leafy heads like radicchio and endive. Wash everything in several changes of water until no dirt or grit remains. Dry well in a salad spinner.
- In a large serving bowl, gently toss salad with just enough olive oil to gently coat leaves. Add a splash of lemon juice and salt to taste, tossing to combine. Serve.