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.
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
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.
• 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.
Makes 10 servings.