The Classic Salad

The classic salad: for the can't boil water set...I ALWAYS rinse my lettuce in a lettuce spinner.  You'd be surprised what you find in the spinned "off" water...Put in fridge for 15-20 minutes to allow to crisp up.  I leave it in the spinner after I've poured out the water. Please leave in the anchovies.  Once they're in they add a depth of flavor that I promise you you will not taste. From Bon Appetit:

ingredients

• 1 small garlic clove, chopped
• 1 anchovy fillet packed in oil, drained, chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup (or more) extra-virgin olive oil
• 1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups)
• 1/2 cup minced chives

preparation

Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.