A simple French green salad (salade verte) is made with a lettuce similar to our Boston lettuce and tossed with a vinaigrette. The salad can be modified by adding and mixing greens. Most supermarkets offer a variety of salad greens to choose from: Boston, Bibb, red leaf, curly endive (chicory), romaine, watercress, arugula, radicchio, mâche, frisée (baby chicory), and Belgian endive (see Endive and Pink Grapefruit Salad) are among the most frequently seen. Salad dressings are generally variations of Vinaigrette. The vinaigrette can be modified by substituting small amounts of nut oil (such as walnut, almond, or hazelnut) for an equal portion of the vegetable oil and olive oil; different types of vinegar, or lemon juice can be used in place of the tarragon vinegar.