3 Tbsp. white wine vinegar
3 Tbsp. minced fresh basil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. kosher salt
1/3 cup olive oil
4 cups torn green leaf lettuce
2 cups torn radicchio
Pulse together vinegar, basil, lemon juice, Dijon, sugar, and salt in a blender or food processor. With machine running, drizzle in oil and blend until emulsified.
Toss lettuce and radicchio with vinaigrette until coated right before serving.
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