Italian Greens and Herb Salad

1/4 cup fresh lemon juice

2 teaspoons grated lemon peel

1 teaspoon honey

1 teaspoon salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1/2 cup olive oil

1 head romaine lettuce, coarsely chopped

4 Belgian endives, thinly sliced crosswise

1 cup pitted kalamata olives, halved

1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped

3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces

Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.