Lefty's Green Salad


  • 0.25 cup(s) flat-leaf parsley leaves
  • 0.25 cup(s) cilantro leaves
  • 1.5 tablespoon(s) minced shallot
  • 1 pound(s) mixed baby greens
  • 1 small garlic clove
  • pinch(s) of five-spice powder
  • 0.25 cup(s) celery leaves
  • + 6 more ingredients
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 0.5 teaspoon(s) dry mustard
    • Salt and freshly ground pepper
    • 0.25 cup(s) chives
    • 2 tablespoon(s) fresh lemon juice
    • 1.5 tablespoon(s) sherry vinegar

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.

View full recipe at Food & Wine


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