Total Calories: 90
1 Trim the lettuce, discarding the outer leaves and any that are bruised. Wash them in several changes of cool water. Dry very well. Tear the lettuce into bite-size pieces. There should be about 6 cups.
2 Place the lettuce in a large salad bowl. Drizzle with the oil and toss well. In a small bowl, whisk together the vinegar and salt until the salt is dissolved. Pour the vinegar over the salad and toss again. Taste a piece of lettuce and add more oil, vinegar, or salt if needed. Serve immediately. Variation: For added color and substance, add 1 cup shredded carrots or torn radicchio, and 1 or 2 tomatoes, cut into wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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