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.
Recipe information
Total Time
30 min
Yield
Makes 10 servings
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
Need to make a substitution?
Preparation
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.