I’ve figured out the secret for tasty green components in your everyday salad: 1. Prepare right before you eat, and 2. go at the greens with your kitchen scissors like CRAZY. Cut them up, and they will taste ten times more. Also, I never make salad dressing anymore. I just drizzle olive oil and balsamic vinegar, and add salt and pepper last. Done.
Today arugula, cherry tomatoes, cucumber, shallots, and micro greens of some sort. Super simple, super good.