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)
- 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.
Serves 8.
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