From The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (Morrow, 1992). © 1992 by Lynne Rossetto Kasper. All rights reserved.
A most traditional Italian salad bringing together all the greens of winter. Vary the lettuces according to what is available.
Serves 6 to 8
Working Ahead: The greens can be rinsed and thoroughly dried up to 8 hours before serving. Roll them in paper towels and store them in plastic bags in refrigerator.
Preparing the Salad: Discard any bruised or coarse leaves before thoroughly washing and drying the greens. Use a salad spinner to rid them of excess moisture. Tear the greens into bite-size pieces, and combine them in a large serving bowl. Toss with the olive oil and vinegar to taste. Then toss with salt and pepper to taste. Serve immediately.
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