Market Salad

For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.

  • Servings: 6
Market Salad

Source: Mad Hungry, March 2011


  • 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


  1. 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.


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