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Whether you’re grilling a steak, roasting a bird, or just baking a potato – nothing graces a wonderful meal like a simple salad. That’s why, when I saw the spring greens at the Market last Saturday, I was inspired to make them the subject of this week’s recipe.

The Greens

The perfect simple salad has a mixture of greens. Something soft like butter or leaf lettuce, something crunchy like romaine or radicchio, something peppery like arugula, or whatever you enjoy that brings texture and/or flavor to the mix.

Spring is a great time for finding a variety of different greens! Don’t forget things like dandelion greens, and tender baby versions of bok choy, spinach, kale, collards, and chard. Fresh herbs make a nice addition.

Wash your greens gently and dry in a spinner or between kitchen towels. Place them in a bowl large enough that you’ll be able to toss the salad easily.  Sprinkle the greens with a generous pinch of salt. (Try some Circle City Smoked Salt for this step.)

Dressing the Salad

Dress your greens with 2 parts extra-virgin olive oil to one part vinegar of choice*. Use just enough to coat the greens when tossed without pooling in the bottom of the bowl. Finish with a grind of fresh black pepper.

That’s as simple as can be and just the way Lidia Bastianich and my husband’s Italian Nona used to do it. Plus you know exactly what’s in it!

Not only is a simple salad a pefect complement to any meal, it’s also incredibly quick and easy for busy people with little time for fuss. So no excuses – go forth and simply salad!

*I generally like red wine vinegar, but anything acidic that suits the rest of your meal will work, including lemon juice. Tarragon, apple cider, raspberry, and balsamic vinegars are some of my favorites.