Spring Green Salad
Ingredients:
- Mixed green vegetables (mesclun, mache, watercress, baby arugula, dandelion; including hydroponic lettuces, sprouts and shoots - pea shoots) - 8 to 10 cups (about 1 pound).
- Chives - 2 tsps, finely chopped.
- Kosher salt.
- Black pepper (freshly ground).
- Extra-virgin olive oil - 2 to 3 tsps.
- Lemon - 1/2, juiced.
Preparation Time: 10 minutes
Instructions:
- Wash and dry the green vegetables; place in a large bowl.
- Add chives and season with salt and pepper. Drizzle over about 2 tsps of the extra-virgin olive oil. Toss well to coat.
- Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning as per your wish. Serve right away.
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