I really dislike salads that are very busy, sort of cramped in a plate, layer after layer. I like generosity of space, so I'm gonna sort of start breaking my lettuces with my hands. I love this lettuce. So I don't want the stem of it, because it's a bit hard. Such a noble salad, this. I really like this lettuce. So crunchy. The stem out. Okay, here they are. Now, I'm gonna add the vinegar first, so they drink a little bit of vinegar. I'm gonna be quite precise, so I give a bit of vinegar to each. So it really goes into that jungle of leaves. And I finish them off. Now I'm gonna add some tomatoes, The lettuce must drink the vinegar, then less olive oil, it will drink it anyway. But the vinegar, for me, is very important that the lettuce has that taste, very strong inside. The tomatoes, little bit of lemon, I like the mix. When you eat it, you know you have the sharp, very, very sharp vinegar and acidity of the lemon, both at the same time. And then, some sea salt. Some parsley mixed up with celery leaves. So it's celery leaves, you know the green, they're almost yellow leaves of the celery. I'm gonna make it calm, with this very strong olive oil, which is a Frantolio. We don't want the salad to be thirsty. And we're ready to go.