For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
- 2 small heads crisp lettuce, washed and well dried
- Good quality extra-virgin olive oil
- Red-wine vinegar
- Salt (preferably sea salt flakes)
- Freshly ground black pepper
Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt, or pepper if needed.
SourceMad Hungry, March 2011