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¼ cup olive oil
¼ cup fresh lemon juice
Salt, preferably coarse salt
Freshly ground black pepper
1 head lettuce plus 2 or 3 chickory leaves, cut into small pieces
1 bunch water cress
1 large tomato, thinly sliced
1 large red onion, thinly sliced and separated into rings
8 ripe olives, optional
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