Ingredients
3
bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces
1/2
lb Bibb lettuce (2 small heads), leaves torn if large
1
celery heart (1/2 lb), thinly sliced on a sharp diagonal
1
small red onion, halved lengthwise and very thinly sliced crosswise
1/2
lb cherry tomatoes, halved
1/2
lb brine-cured black olives (1 cup), drained
2
tbsp drained bottled capers, rinsed
1/3
cup extra-virgin olive oil
1
tsp coarse sea salt (preferably Sicilian)
Directions
1.
Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.
3.
If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
4.
Greens can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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