Baby Leaf Lettuce With Olives And Watermelon

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2 cups seedless watermelon chunks (3/4 inch thick)

2 tablespoons extra-virgin olive oil

1 tablespoon Champagne or white wine vinegar

Salt and freshly ground black pepper

12 loose cups baby leaf lettuce or 3 heads Bibb lettuce, torn

1/2 small red onion, thinly sliced

1/2 cup snipped chives

1/4 cup flat-leaf parsley leaves

1/2 cup pitted Picholine olives, halved (3 ounces)

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