Lefty's Green Salad


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

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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