Spring Green Salad
- 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.
Recipe courtesy of Tyler Florence