French Green Salad

Salad:
1 small head of Boston lettuce
1 small head of romaine or
1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley
Vinaigrette:
1 clove garlic
1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil
To prepare salad greens, wash Boston lettuce and romaine thoroughly. Drain by placing leaves on paper towels. Place clean greens in a plastic absorb any remaining water. Refrigerate for at least half an hour. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley. Chop garlic into very fine pieces and put in a small bowl. Use the back of a spoon to mash garlic. Then mix it with salt. Add vinegar and pepper, stirring until smooth. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended. Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.