When it comes to salads, I am a picky cook. I like complexity and interesting textures: pine nuts, aged Parmesan, plumped-up currants. Shaved cabbage, oranges, fennel, and caraway. Slivered almonds and handfuls of garden herbs. If a salad isn't fun and interesting, why would I bother eating it?
But lately I have been eating just one salad over and over again, and it's utterly simple: just fresh greens, olive oil, and cherry balsamic vinegar.