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4 c Escarole leaves
-=OR=- Curly Endive Leaves - (the inner white ones), - small
Spinach Leaves, - Hearts of Romaine - or a mixture 4 c Mixed
greens; such as:
- tender Mustard Greens, - Radish Leaves, Arugula - Leaves,
Watercress, Rock - Cress or Field Cress, - Nasturtium Leaves,
tender - Dandelion Leaves, Dill or - Fennel Greens and Hyssop -
Leaves and Blossoms 20 Mint leaves
12 Sorrel leaves
- torn or sliced 4 Scallions; chopped, -=OR=-
-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted
———————————-DRESSING———————————-
2 tb Plain or herbal vinegar
- such as tarragon vinegar Salt 5 tb Sunflower seed oil
-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all
the greens.
Tear or cut them into whatever size you like, and put
them into a large bowl with the scallions and toasted sunflower
seeds.
Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more
vinegar or oil as needed.
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