"Ben salata, poco aceto e ben oliata"(with salt, a little vinegar and much oil), as the saying goes along with this basic dish of the Sabine cooking. The proverb of course reminds to the goodness of the olive oil, characteristic of that fertile land. First of all you need to "select" the inner leaves of each head of salad,which are softer and whiter. Use the outer leaves, green and tough, to season your soups or boil them and fry them lightly on a pan with oil and garlic; otherwise you may season them "all'agro", with oil and lemon. Cut the soft leaves into two or three pieces and dive them into a deep bowl full of water. Wash and wash again the salad under the current water then put it on a dish-cloth;seaze it by its four edges and shake it up to dry the salad. Put it on a bowl and put some salt first, then sprinkle with vinegar. Mix it with your hands, minding to season each leave. Drain the salad by putting the bowl upset (hold the salad with your hand). Sprinkle aboundantly with olive oil and mix again with your hands, minding the salad be well seasoned in every part.