It's not really difficult.
It's simply a time-honored way to dress up and make more palatable and digestible something that one of our older relatives would refuse loudly, eschewed as "rabbit food!" The key is in the dressing.
Thankfully we've come a long way from the days when we as a culture gagged at the sight of raw or—worse— cooked green leaves.
We like our salads to pack a nutritional punch, so we toss the dark green leaves like spinach and arugula in with the crispy crunchy ones like iceberg and romaine, and when it comes to dressings, we have a hard time picking a favorite.
Here's the basic low-down: In a stainless steel bowl, whisk together some fat (like a healthy oil), a little acid (such as vinegar or citrus juice), and a healthy pinch of sea salt. The emulsion will keep for up to two weeks in the fridge—at the ready for toting in your smallest lidded container.
Within this simple framework, however, lies an infinite variety. Check out some of our favorites:
Here's to getting more life out of those green leafies!