Can be prepared in 45 minutes or less.

Ingredients

　　5 teaspoons white-wine vinegar

　　2 teaspoons minced peeled fresh gingerroot

　　1/3 cup olive oil

　　2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups)

　　2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups)

　　In a large bowl whisk together vinegar, gingerroot, and salt and pepper to taste and whisk in oil until emulsified. Add greens and toss to coat with vinaigrette.