A lovely summer salad. Use the freshest arugula you can get your hands on. Adapted from The Chopping Block.
2-3 bunches arugula, rinsed
2 small heads bibb lettuce, rinsed and torn
2-3 celery stalks, sliced diagonally
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup kalamata olives
1 T capers
¼ cup extra virgin olive oil
2 T red wine vinegar (I like Colavita)
Kosher salt and ground pepper to taste
Make sure to spin lettuces well to remove as much water as possible. Add salad ingredients (arugula through capers, above) to a salad bowl. Drizzle with oil and vinegar and add salt and fresh ground pepper to taste. Toss and serve.