Roman-Inspired Mixed-Green Salad Recipe
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Category
Summer
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Cusine
American
What do you need?
How to make?
Ingredients
Mixed of wild and/or cultivated leafy greens and tender fresh herbs, such as lettuces, chicory, endive, raddichio, dandelion, purslane, frisée, kale, fennel fronds, parsley, tarragon, chervil, basil, mint, and more, preferably grown locally and at
Extra-virgin olive oil
Fresh lemon juice
Kosher or sea salt
Directions
Pick over the leafy vegetables, discarding any wilted or damaged leaves. Cut lettuce leaves free of their cores, pick the tender herbs from stems, and quarter, core, and slice tight leafy heads like radicchio and endive. Wash everything in several changes of water until no dirt or grit remains. Dry well in a salad spinner. In a large serving bowl, gently toss salad with just enough olive oil to gently coat leaves. Add a splash of lemon juice and salt to taste, tossing to combine. Serve.