Simple Green Salad

with Seasoned Vinegar

• • • Makes 4 to 6 servings • • •

My husband likes to punch up salads with lots of additions—sliced mushrooms, peppers, radishes, scallions, and such. I enjoy these salads, but I’m more about the greens. Give me a bowl of freshly picked greens—some bitter, some tender, some spicy—and a simple dressing of good olive oil and vinegar and I’m happy. Here is the salad you’ll find on my dinner table on any given night. As with most Italian cooking, the quality of the ingredients makes the dish.

8 to 10 ounces (227 to 280 g) mixed greens, such as arugula, butter lettuce, radicchio, and red romaine

Optional additions: handful of fresh herbs, a couple tablespoons grated carrot, 1 ripe tomato

2 tablespoons Herbed Fig Vinegar or Tart Cherry Vinegar (page 154)

4 tablespoons best-quality extra-virgin olive oil

1 teaspoon honey

Fine or flaky sea salt and freshly ground black pepper

1 • Place the greens in a large salad bowl and add any of the optional ingredients.

2 • Measure the vinegar into a bowl or glass measuring cup. Vigorously whisk in the olive oil until emulsified. Add the honey and whisk to combine. Season with salt and pepper to taste and whisk once more. Drizzle the dressing over the greens and toss gently until well coated. Serve soon after tossing.