Lefty's Green Salad


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