Tossed Salad for Two

Now comes the last layer. Add two handfuls of mixed baby greens or spinach. This is where the essence of the salad flavor lives, so a bag of baby greens from the Farmers’ Market is ideal, although some local food stores have a bulk greens bin. (A little arugula goes a long way; I use it as an herb rather than a major ingredient.)

No, put away those salad tongs. Get out two salad plates. (Start warm water running.) Using one hand to hold the bowl, and the other to toss, reach into the bowl, and begin gently turning everything. Keep doing this until your touch tells you everything is about equally coated. Then take a big handful from the top and put it on one plate, and do the same with the second. This should be mostly greens and lettuce; the next handful will be mostly additives. In this way, you should be able to divide the ingredients equally, and scrape out the remainders.

Now wash your hands.

Chill both plates for 20 minutes before serving.

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