- Good shopping is the key to making a memorable salad. Buy the freshest lettuce you can find and completely baby it. Bruised lettuce is bad lettuce.
- Wash and dry your lettuce as soon as you get it home, this way you'll have it at the ready for days to come. I use a salad spinner to wash AND dry my lettuce. Place the lettuce in the basket of a salad spinner. Place the basket of lettuce in the bigger outer bowl and fill the entire thing with cold water. Gently swish the leaves around to loosen up any dirt or grit. Drain off the water by lifting the basket out and dumping out the dirty water. Repeat once or twice more. Now spin the lettuce dry. Place (along with a paper towel or two) in a bag in your refrigerator until ready to use.
- Don't cram your lettuce into the bag. Let it have some space. Think of your bags of lettuce as pillows - you don't want all the lettuce smashed together. Instead, aim to have it fluffed and even throughout its storage bag.
1 and 1/2 orange, juice only 1/2 lemon, juice only 1/2 small red onion, chopped 1/4 cup extra virgin olive oil 1/8 teaspoon fine grain salt
4 big handfuls of salad greens, washed and dried 1/2 cup walnut halves, toasted 1/3 cup black olives, (the wrinkly, oily ones), pitted
In a medium bowl whisk together the juice of 1/2 orange, lemon juice, most of the red onion, olive oil, and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.
Peel the remaining orange and cut into segments, removing any seeds you might encounter. Set aside.
When you're ready to serve, place the salad greens in a large bowl. Toss very gently with a generous splash of the dressing. Add the orange segments and walnuts. Give another toss. Taste and decide if you need to add more dressing, if needed, add a bit more at a time, giving a good toss between additions. Make sure the nuts and citrus haven't all gone to the bottom, help them back up to the top if needed. Serve salad topped with the remaining red onion and olives.