- 1 big handful of your choice of salad greensÂ for each serving (12 to 16 ounces for 4Â salad lovers)
- Light sprinklings of coarse salt and freshgroundÂ black pepper
- 2 to 4 tablespoons good-tasting oil (extravirginÂ olive oil, or walnut, almond, orÂ hazelnut oil)
- 1 to 3 tablespoons vinegar (red wine, whiteÂ wine, cognac, sherry, or cider vinegar)
In the hodgepodge world of the salad bar and theÂ multiple-personality Caesar, maybe weâ€™ve forgotten theÂ beauty of a simple bowl of greens.
- Wash and thoroughly spin-dry the greens. Tear themÂ into bite-sized pieces, and pile into a big salad bowl.
- Just before serving, sprinkle the greens with salt andÂ pepper. Drizzle with 2 tablespoons of the oil, and toss toÂ barely coat the leaves. Then toss with 1 tablespoon ofÂ the vinegar.
- Taste for balance. Add more oil, vinegar, salt, orÂ pepper as needed, but use a light hand; you should stillÂ be able to taste the greens.
- Tossed salad waits for no man. Serve it while itâ€™sÂ still standing up and saluting.