Salad DaysMADE BY MOUTH
This is the moment for big salads. We're into all kinds of lettuce (green, red, soft, crisp, bitter, sweet) and can't stop daydreaming about what to toss in next (bacon, grilled apricot, toasted nuts, chopped pickled anything...). But let's be honest, it's the dressing we're most obsessed with.
So here's a collection of oils and vinegars to make a Mouth water. Two amazing California olive oils, a fruity organic blackberry vinegar, distinctive walnut oil, fig balsamic vinegar. 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 super crunchy no matter how much you dress it up.
But wait, there's more! Lettuce suggest a tip we've picked up from the experts: Don't forget to season. Amagansett's lemon salt adds a bit of extra brightness along with a clean, crunchy mineral salt that will make everything else taste just a little bit better.
Perfect for adding reliably exciting variety to your workaday lunch routine. Or, for an even better upgrade, add some amazing cheese.