DRESSING-IN-A-BOWL SIMPLE SALAD

1 big handful of your choice of salad greens for each serving (12 to 16 ounces for 4 salad lovers)
Light sprinklings of coarse salt and freshground black pepper
2 to 4 tablespoons good-tasting oil (extravirgin olive oil, or walnut, almond, or hazelnut oil)
1 to 3 tablespoons vinegar (red wine, white wine, cognac, sherry, or cider vinegar)

In the hodgepodge world of the salad bar and the multiple-personality Caesar, maybe we’ve forgotten the beauty of a simple bowl of greens.

Wash and thoroughly spin-dry the greens. Tear them into bite-sized pieces, and pile into a big salad bowl.
Just before serving, sprinkle the greens with salt and pepper. Drizzle with 2 tablespoons of the oil, and toss to barely coat the leaves. Then toss with 1 tablespoon of the vinegar.
Taste for balance. Add more oil, vinegar, salt, or pepper as needed, but use a light hand; you should still be able to taste the greens.
Tossed salad waits for no man. Serve it while it’s still standing up and saluting.