Vinaigrette can be made in advance or prepared tableside. To create the dressing at the table, you will need 2 cruets with oil and vinegar, a lemon and a pepper mill.

 

Combine the lemon, vinegar, and salt; stir to dissolve. Whisk in the olive oil then toss in the greens. Serve with freshly ground pepper.

 

To pre-make the vinaigrette combine lemon, vinegar, and salt in a small bowl. Stir to dissolve salt. Whisk in olive oil. Let sit 10 minutes. Add pepper, taste, then add more salt if needed. Chill.

 

Carefully wash greens; dry thoroughly. Do not break up or chop them. Wrap in damp paper towels; refrigerate until serving time.

 

Chill salad plates and bowl slightly. Carefully toss greens with vinaigrette. If possible, use wooden utensils because metal utensils bruise the leaves and the heat of one's hands can wilt this delicate salad.

 

Divide among salad plates or serve from bowl. Offer a pepper mill at the table.