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.
Cooks' notes:
•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.
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
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.
