Lucali Salad
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Ingredients
4 servings
5tomatoes
smallish, halved and cut into fifths
0.5red onion
smallish, peeled and thinly sliced
1 ribcelery
with leaves, ideally from the heart, chopped
18canned pitted black olives
plus 2 tablespoons olive brine
2 teaspoonskosher salt
1 teaspooncoarsely ground black pepper
1 teaspoonlemon pepper
⅓ cupolive oil
1 teaspoonred-wine vinegar
1 headiceberg lettuce
outer leaves and brown bits removed, roughly torn
1 cupolive oil
½ cupred-wine vinegar
½ teaspoonkosher salt
½ teaspooncoarsely ground black pepper
½ teaspoonlemon pepper
Instructions
View on cooking.nytimes.com
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