The romaine lettuce had to be left whole ... and puntarelle (best known as the base of an iconic Roman salad coated, interestingly, in a heavy anchovy-garlic dressing). At her Italian steakhouse ...

2 romaine hearts or heads of little gem lettuce 1¾ teaspoons grapeseed oil ½ teaspoon fine sea salt Freshly ground black pepper Make the salsa: Combine all ingredients except lemon juice.

Whole leaves attached to the butt of the lettuce will keep much longer than broken, chopped and washed leaves. Store most lettuces loosely wrapped in a plastic bag in the salad drawer of the ...