Christmas Eve in Bruculinu : The Salad in Balance

As Papa Andrea taught me, making a good salad is more art than science. It is not, however, a difficult art to master. Essential are a good mix of sweet and bitter ingredients, such as butter lettuce, radicchio, watercress, fennel, Belgian endive and red onion. Be sure the lettuce is rinsed and well dried. Tear the greens into pieces; never cut it.

Place the ingredients in a salad bowl, the bigger the better. Add plenty of sea salt and toss. The salt will open the lettuce to receive the vinegar, which is added next. Sprinkle enough good quality wine vinegar to have its aroma rise from the bowl, but not be overpowering. Toss the salad for a second time.

Now add the best quality extra-virgin olive oil available. The rule of thumb is three times as much oil as vinegar. Toss the salad again. Add course ground pepper to taste and serve.

The result should be neither vinegary nor oily, and the taste of the ingredients should be enhanced by the dressing, not overpowered by it.