Boston Lettuce and Red Onion Salad

• 1 large or 2 small heads Boston lettuce
• 1 cup chopped red onion
• 1/2 cup finely chopped parsley, preferably flat-leaf Italian parsley
• 1 1/2 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup olive oil

1. Cut away the core of the lettuce.
2. Remove the leaves.
3. Rinse and pat dry.
4. Put leaves into a salad bowl and add onion and parsley.
5. Put the vinegar in a bowl and add salt and pepper.
6. Start beating while gradually adding the oil.
7. Pour the sauce over the salad and toss to blend.

boston lettuce, red onion, parsley, redwine vinegar, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/5156 (may not work)