Spring Green Salad

Serves: 4

This was the absolute best salad I've tasted! I loved how it was so simple but it tasted so good.

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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.

Source: foodnetwork.com

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