Salad days

This is the moment for big salads. We're into all kinds of lettuces (green, red, soft, crisp, bitter, sweet) and can't stop daydreaming about what to toss in next (watermelon, grilled apricots, toasted nuts, chopped pickled anything...). But it's the dressing we're most obsessed with. 

Here's a collection of oils and vinegars to make a mouth water. Olive oil from Baja, California, a fruity organic blackberry vinegar, distinctive organic sunflower oil, and fig balsamic vinegar. Also included is one of the best vinaigrettes we've ever tried, made with Meyer lemons. And, to top it all off (literally), a bag of what we prefer to use instead of croutons Sigmund's pretzel chips. Crumble these onto your salad and they'll stay crisp without going all mushy like the others. Add a jar of pickled golden beets and shallots, a little cheese (goat, shaved parmesan, feta, for example), and you're all set.

Everything is beautifully packed in our cotton New York Mouth tote bag.