Sicilian Salad

• 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

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.

arugula, bibb lettuce, celery, red onion, cherry tomatoes, brinecured black olives, capers, extravirgin olive oil, salt, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/sicilian-salad-231991 (may not work)