- 7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
- 1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
- 2 tablespoons extra-virgin olive oil
- Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
- Yarden Galilee Cabernet Sauvignon