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For dressing:
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/3 cup extra-virgin olive oil
For salad:
1/2 pound (4 cups) escarole (preferably pale inner leaves), chopped
1/4 pound (2 cups) tender young mustard greens, trimmed and finely chopped
1/2 pound (2 cups) dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices
2 ounces (2 cups) baby spinach
1 cup watercress sprigs, trimmed
1/2 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley
1/4 cup thinly sliced scallion
To make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
To make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
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Other Recipes from this Episode
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