For the following salad, you may prepare the dressing and lettuce early in the day so they can be tossed together just before serving.

Ingredients

　　1 1/2 tablespoons fresh lemon juice

　　2 teaspoons white-wine vinegar

　　1/3 cup extra-virgin olive oil

　　2 heads romaine, washed, spun dry, and torn into bite-size pieces (about 12 cups)

　　In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.