By Amy Maltzan
3 handfuls tender lettuce or salad greens
2 handfuls of mixed spring herb leaves: any combination of parsley, chervil, dill, fennel fronds, mint, etc.
1 scallion, thinly sliced 6 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
Salt and pepper, to taste
In the bottom of a large salad bowl, whisk together the lemon juice, mustard, salt and pepper. Whisking all the while, drizzle in the olive oil until emulsified.
Add the greens, scallion and herbs to the bowl. Gently toss to coat. Taste, and add more salt or pepper if needed.
Note: Thinly sliced salad turnips, radishes, and/or sweet peas make a lovely addition to the salad.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.