Spring Green Salad
This was the absolute best salad I've tasted! I loved how it was so simple but it tasted so good.
|8 to 10||cups (about 1 pound) mixed greens (mesclun, mache, watercress , baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)|
|2 tablespoons||finely chopped chives|
|kosher salt and freshly ground black pepper|
|2 to 3||tablespoons extra-virgin olive oil|
|1/2||lemon , juiced|
Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.