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Ingredients
- About 6 cups torn assorted greens
- 1/4 cup extra virgin olive oil, more or less
- 2 tablespoons balsamic vinegar or sherry vinegar, or fresh lemon juice to taste
- Salt and freshly ground black pepper (pepper optional)
Method
- Put the greens in a bowl and drizzle them with oil, vinegar, and a pinch of salt.
- Toss and taste.
- Correct the seasoning, add pepper if desired, and serve immediately.