INGREDIENTS
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2 heads butter lettuce
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3 1/2 tablespoons extra virgin olive oil
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1 1/2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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salt and fresh ground black pepper
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh tarragon
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1 tablespoon chopped fresh Italian (flat-lead) parsley