1 radicchio or treviso
1 cos or gem lettuce
1 handful of parsley – destemmed – not chopped
2 tbsp lemon juice
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
6 tbsp lighter vegetable oil
Salt & pepper to taste
Roughly tear lettuces into forkful pieces and assemble with parsley into large bowl big enough to allow generous mixing. Season generously to taste with salt and pepper then add the lemon juice and red wine vinegar and toss to ensure all lettuce and herbs coasted with seasoning and acids.
Mix the oils together then add to the bowl and generously toss then serve.
Nb. It’s all about getting the balance right between the acid, seasoning and oils. Taste as you go and adjust accordingly.