Mixed green salad

1/2 head Bibb lettuce
l/4 head escarole
10 (3/4 oz) leaves of arugula
1/4 head romaine or cos lettuce
10 (3/4 oz) leaves of radicchio
1/4 head chicory (curly)
1/2 teaspoon salt
1 tablespoons wine vinegar or fresh lemon juice
3 tablespoons extra virgin olive oil
freshly ground black pepper

1. Wash the greens several times until free of all dirt. Dry thoroughly. (At this point, if the salad is not to be served at once, the greens can be wrapped in tea towels or placed in plastic bags and refrigerated until needed.)
2. At serving time, put the salt in a small bowl and add the vinegar or lemon juice. Stir until the salt is dissolved. Add the olive oil and a few grinds of pepper to taste, mix well.
3. Tear the greens into bite-size pieces with your hands. Pour the dressing over the greens, tossing until the greens are thoroughly coated. Add additional salt and freshly ground black pepper to taste.