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This bitter-greens salad is direct: dark leaf lettuce, arugula and radicchio are allowed to taste like themselves. The point is not to disguise bitterness but to balance it.

Balsamic vinegar adds acidity and a little sweetness, while olive or walnut oil softens the sharper edges. The dressing should be light enough that the leaves keep their shape and individual character.

Serve the salad beside foods with more richness or softness. Its bitter, crisp profile works best as contrast, which is why extra toppings are unnecessary.

Ingredients

• 6 cups dark green leaf lettuce, torn
• 2 cups arugula, torn
• 1 cup radicchio, torn into small pieces
• 1/4 cup walnut oil or olive oil
• 1/4 cup balsamic vinegar
• Salt and freshly ground pepper to taste

Method

Combine the lettuce, arugula and radicchio in a large bowl. Drizzle with the oil and balsamic vinegar, season with salt and pepper, and toss lightly until the leaves are just coated. Serve immediately.