This is an authentically Greek salad, quite different from the common version made in the States with feta and olives.
|1 T||lemon juice|
|1⁄3 c||olive oil (extra-virgin)|
|1⁄2 lb||escarole (preferably pale inner leaves, chopped, about 2 cups)|
|1⁄4 lb||mustard greens (young, trimmed and finely chopped, about 2 cups)|
|1⁄2 lb||dandelion greens (tough stems discarded and leaves cut crosswise into 1/4-inch slices, about 2 cups)|
|1 c||watercress (trimmed)|
|1⁄2 c||dill (fresh, chopped)|
|1⁄4 c||parsley (flat-leaf, fresh, chopped)|
|1⁄4 c||scallion (thinly sliced)|
|2 c||baby spinach leaves|
In a large bowl, whisk together the lemon juice, salt, and honey. Drizzle in the olive oil and whisk to blend. Add the greens and herbs to the bowl of dressing and toss to coat. Sprinkle with salt and pepper to taste.