Sicilian Salad Recipe
- 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
- 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.
