Every night for dinner, I serve a green salad. It’s the ultimate example of my simple, fresh, and healthy approach to cooking. I usually keep it basic lettuce, olive oil, vinegar, salt, and pepper. And while the salad goes on the table at the start of the meal, we eat it at the end a leisurely habit I inherited from my Italian family.
I’m kind of a purist, so I tend to let the lettuce star in my everyday salad. I’m personally partial to romaine (and not a big fan of iceberg lettuce). In winter, I might choose a mixture of tender baby lettuce leaves. Whatever the season, feel free to add a little flourish of whatever is fresh and tasty, like grape tomatoes or cucumber cubes. Just don’t let the extras overwhelm the lovely lettuce.