by Chef Golda Ewalt
cup drained capers
2 tablespoons olive oil
Kosher salt, to taste
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon plus 1 teaspoon balsamic vinegar
teaspoon whole grain mustard
2 tablespoons plus 2 teaspoons white truffle oil
-or walnut or olive oil
1 bunch parsley, leaves only
cup lightly packed torn mint leaves
cup lightly packed tarragon leaves
cup lightly packed basil leaves, cut chiffonade
cup lightly packed chervil leaves or lovage
cup chopped chives
1 (5-ounce) bag arugula
1 head bibb lettuce, larger leaves roughly torn
1. Dry capers thoroughly. Heat olive oil over medium-high heat, and fry capers until they begin to bloom open and are crisp, 1-2 minutes. Transfer to paper towels with slotted spoon, and salt to taste.
2. To make vinaigrette, whisk together vinegars, mustard, and sugar in a medium bowl. Slowly whisk in oil until combined, and season with salt and pepper. Cover and refrigerate if not using immediately (can be made 24 hours in advance).
3. To assemble salad, combine herbs, arugula, bibb lettuce, and fried capers in a very large bowl. Toss with vinaigrette. Taste, then season with salt and pepper if needed.
Reference: Purple Pig restaurant in Chicago