Lefty's Green Salad


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

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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