- In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
- Slowly whisk in the olive oil and season with salt and pepper.
- Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
- Season with salt and pepper and toss again.
Leafy Green Salad From Daniel Orr 2 tablespoons fresh lemon juice 1 1/2 tablespoons sherry vinegar 1/2 teaspoon dry mustard Pinch of five-spice powder 1 1/2 tablespoons minced shallot 1 small garlic clove, minced 1/4 cup plus 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 pound mixed baby greens 1/4 cup cilantro leaves 1/4 cup celery leaves 1/4 cup flat-leaf parsley leaves 1/4 cup chives (in 1-inch pieces)
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