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

• About 14 cups of mixed seasonal salad greens, combining tart and sweet greens of varying textures, such as arugula, curly endive, escarole, oak leaf, Bibb lettuce, mâche, and leaf lettuce
• 3 to 5 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons wine vinegar
• Salt and freshly black ground pepper

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.