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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread. Ingredients:
3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces |
1/2 lb bibb lettuce (2 small heads), leaves torn if large |
1 celery heart (1/2 lb), thinly sliced on a sharp diagonal |
1 small red onion, halved lengthwise and very thinly sliced crosswise |
1/2 lb cherry tomatoes, halved |
1/2 lb brine-cured black olives (1 cup), drained |
2 tablespoons drained bottled capers, rinsed |
1/3 cup extra-virgin olive oil |
1 teaspoon coarse sea salt (preferably sicilian) |
2 tablespoons red-wine vinegar |
Directions:
1. Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.
2. Cooks' notes: If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. Greens can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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