The name says it all, this salad is so simple and the perfect supporting character to whatever main you’re making. The method of toasting almonds and adding them directly to your dressing is a... genius secret for jumpstarting the flavor infusion process.
Pour the vinegar into a large bowl with the salt and pepper. Mix together until the salt has dissolved.
Gradually mix in olive oil until the dressing, tasting for sharpness. If the dressing is too sharp, add in water a teaspoon at a time. If the dressing isn’t sharp enough, add more vinegar. Set aside.
Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma, about 1 minute. Take care not to over-toast them.
While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens.
Tear the lettuce leaves into bite size pieces. Pile the lettuce and baby spinach on top of the dressing in the bowl. Sprinkle with the reserved nuts. Just before you’re ready to eat, toss the salad and dressing together. Serve immediately.
I like to make my salad dressings directly in the bowl and pile the greens on top so I can wait until I’m ready to eat to toss them all together.
If you prefer, you can put all the dressing ingredients in a jar and shake them together to use as needed. It will keep in the fridge up to a week.