Name: Sicilian Salad
Cook time: 30 min
Total time: 30 min
Yield: Makes 10 servings
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 tablespoons drained bottled capers, rinsed; 1/3 cup extra-virgin olive oil; 1 teaspoon coarse sea salt (preferably Sicilian); 2 tablespoons red-wine vinegar

This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.

Cooks' notes:

•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.
•Greens can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

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