- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 large head Boston or other butter lettuce, cored, cleaned and dried (about 7 cups)
Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
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