6 cups fresh, washed salad greens or 4 good handfuls (I used
an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)
This salad, it started as a simple arrangement
of beautiful little gem
lettuces, shaved endives, and an
assortment of ingredients - delicata squash, avocados, pepitas, garlic,
butter - that were on my counter in San Francisco at 8 a.m. Thanksgiving morning.