2 tablespoons Champagne vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 1 tablespoon mild olive oil (preferably French)
8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard (use your red mustard red frills), torn into bite-size pieces if large
Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.