Ingredients:
Summer Greens or Winter Greens
8 cups(1.9L) dandelion, arugula, radicchio, Belgian endive, young spinach, and lamb’s lettuce or any bitter green (or any combination)
Oil & Lemon Dressing
6 tablespoons(90ml) extra-virgin olive oil
2 tablespoonsfreshly squeezed lemon juice
Fine sea salt, to taste
Freshly ground black pepper, to taste
Directions:
Prep the salad greens: Pick over the leaves, pulling out any that are wilted or yellowing and discarding them in the compost. For any lettuces with a core, such as radicchio, endive, or escarole, trim away the cores with a chef’s knife on a large cutting board. Tear or cut any large leaves into reasonably bite-size pieces. Wash and dry the leaves well.
Make the dressing: In a Mason jar or other lidded container, combine the olive oil and lemon juice, plus a pinch of salt and a few grinds of pepper. Seal the jar tightly with the lid, shake it well, and immediately dip a lettuce leaf in to taste. If you’d like it brighter, add lemon juice; mellower, add more olive oil; and add salt and pepper until you like it.
Just before serving, toss the salad: Mix all the leaves together in a large bowl. Give the dressing a shake, then pour over less dressing than you think you’ll need. Toss the salad lightly using tongs, a large fork and spoon, or your (clean) hands, and taste a leaf. If you’d like, add a little more dressing, toss, and taste again. Serve right away.
Make ahead and store: If you have room in the fridge, keep extra greens in the closed salad spinner with a little water in the bottom—they’ll last a week or more. Otherwise, you can refrigerate the clean greens wrapped in a clean, dry towel in a sealed container for about 3 days. Store any leftover dressing sealed in the Mason jar in the refrigerator for a few days and let it come back to room temperature before using, adding a squeeze of lemon to perk it up, if needed.