- 2 tablespoons Champagne vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plus 1 tablespoon mild olive oil (preferably French)
- 8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
- 4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large
- Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.