Come on guys, just go to your local farmer’s market and pick up some of this:
It is so worth it! Try to find young heads that still have their roots attached. Bring them home, pluck their roots off and wash them in plenty of cold water. It’ll blow your socks off. Yeah, yeah, I know it’s summer-time…I don’t have socks on either. Well then, it’ll blow your sandals off… your toenail polish? Whatever. You’ll love it.
My favorite way to eat a green salad is like this:
Slice one shallot really thin, and macerate it in 1-2 Tablespoons of red-wine vinegar. Give it a pinch of salt, and some freshly ground pepper. Let it sit for about 10 minutes. Pour it over the greens and add a glug of extra-virgin olive oil, and another pinch of salt. Toss it with your hands. None of this salad tong stuff. Your fingers will be much gentler to the delicate leaves than a big ol’ pair of clunky plastic salad tongs. Taste a leaf. Add more vinegar, oil, salt, or pepper to taste. Yum.