Ingredients
1/3
cup extra-virgin olive oil
1/2
lb escarole (preferably pale inner leaves), chopped (4 cups)
1/4
lb tender young mustard greens, trimmed and finely chopped (2 cups)
1/2
lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2
oz baby spinach (2 cups)
1
cup watercress sprigs, trimmed
1/2
cup chopped fresh dill
1/4
cup fresh flat-leaf parsley
1/4
cup thinly sliced scallion
Directions
1.
Make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
2.
Make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
New-York Restaurants
