Ottolenghi's Perfect Lettuce Salad

Ingredients

• 1 small head butter lettuce, torn, washed, and spun dry
• 1/2 head green or red leaf lettuce, torn, washed, and spun dry
• 1 small head radicchio, core removed and thinly sliced
• 3 green onions, thinly sliced on an angle
• 1 bunch radishes, cleaned and cut into half-moon slices
• 1 cup cherry tomatoes, cut in half
• 2-3 T capers
• 1 garlic clove, crushed
• 1 1/2 T fresh-squeezed lemon juice
• 1/2 tsp. caper brine
• 1 1/2 T olive oil
• 1 1/2 T grapeseed oil
• Salt and fresh ground black pepper to taste

Directions

1. Pull the lettuce leaves into bite-size pieces, then wash them and get them very dry in a salad spinner or with paper towels.
2. Thinly cut the radicchio, green onions, and radishes, then halve the tomatoes. Transfer all the prepared vegetables to a mixing bowl roomy enough for easy tossing.
3. Spoon the capers into a small bowl. If you prefer a milder flavor, rinse them first, though it is not required.
4. In a separate bowl, combine the crushed garlic, lemon juice, and caper brine. Slowly whisk in the olive oil and grapeseed oil until the dressing comes together smoothly, then season with salt and fresh ground black pepper.
5. Pour the dressing over the salad and toss gently, just until everything has a light coating.
6. Portion the salad into 4 individual bowls, then finish each one with a generous spoonful of capers.