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1 1/2 tablespoons red wine vinegar, preferably Italian
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4 to 5 tablespoons extra virgin olive oil
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1/2 teaspoon fresh thyme leaves, or 1/8 teaspoon dried (optional)
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1/4 teaspoon freshly ground black pepper
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2 heads bibb lettuce, washed, dried, and gently torn into 2-inch pieces (about 3 cups)
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1 cup washed and dried watercress leaves
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1 cup washed and dried arugula leaves
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1 cup torn, washed and dried escarole leaves
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1/4 cup roughly chopped fresh flat-leaf parsley leaves
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