YIELD Makes 6 servings
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|3||tablespoons plus 1-1/2 teaspoons white wine vinegar|
|2||tablespoons minced fresh basil or 1/2 teaspoon dried basil|
|1/8||teaspoon black pepper|
|6||tablespoons extra-virgin olive oil|
|2||ripe medium tomatoes|
|1/3||cup pitted green olives|
|1/3||cup Italian- or Greek-style black olives|
|1||head leaf or red leaf lettuce|
|1||small head curly endive|
|2||heads Belgian endive|
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