Lefty's Green Salad


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

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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