This inexperienced salad, on the menu at Oma Grassa, a pizza restaurant within the Fort Greene neighborhood of Brooklyn, is sprightly however deeply savory, with a bathe of cheese curls on high. (A grater with broad holes works greatest right here for dramatic shavings.) If the delicate mattress of cheese is the protagonist, then the recent herbs are the supporting characters that give this salad verve. Use tarragon when you have it and like it, however basil works, too. There isn’t any dressing to make — simply toss oil and vinegar via the greens. The considerably larger ratio of vinegar to grease right here means the lettuces keep peppy and crunchy. Don’t neglect to season the leaves with salt: It’s the key to many restaurant salads. —Eric Kim
