This is a technique more than a recipe since there are no set measurements. Follow along and you'll end up with a far cry from your standard overpowering and heavy oil and red wine vinegar dressing. The first step is obtaining the freshest salad greens as well as your favorite vinegar. I love sherry vinegar, but you can also use lemon juice, champagne vinegar or rice wine vinegar. Balsamic vinegar is too heavy for most delicate lettuces, but you could add a drop or two if you love the flavors.
Place the lettuce in large mixing bowl. With freshly washed hands, toss the lettuce gently as you drizzle in some of the vinegar. Toss well, add a pinch of salt and taste. Add the black pepper to taste.
Taste a lettuce leaf. Does it taste very good a acidity? If not, add a little more vinegar, then toss taste again.
While tossing with one hand, add a very small amount of the olive oil. It is easy to overdo it here, so hold back. Then toss and taste. The dressing should be very well balanced and lively.