I had this salad a few years ago while on a two week "get away by myself" to a French language and cooking school in Provence . Yes….it was wonderful. The salad wasn't even one of our cooking school recipes…it was just what we ate at several family style meals and it remains my favorite take away from those two weeks. It's hardly even a recipe…and so minimalistic that it requires the very, very best ingredients. Amazingly there is no acid in this salad and it isn't missed at all. It's as perfect with a complicated dinner as it is with some cheese and bread in front of the fire place. It even goes well with wine! I think of France every time I fix it. Bon Appetit! —Pat E. in SLO
as many as you make it for
beautiful butter lettuce
pepitas (pumpkin seeds)
excellent olive oil
large grained salt---I use black salt because it's pretty
Wash, dry very well, and tear lettuce into bite size pieces. Toss a handful each of pepitas and sunflower seeds with the lettuce. Drizzle your excellent olive oil lightly over the top and toss gently. Don't use too much…you can always add more. On occasion I have also used lovely white truffle oil... either alone or just to top off the olive oil. It's different but also very nice! Sprinkle with your nice salt so it stays on top and you're done. Couldn't be easier!