Ingredients
For the salad:
- 1 handful wild salad greens (such as Mizuna)
- 1 handful baby bok choy
- 1 handful baby beet leaves
- 1 bunch mint, leaves removed and chopped
- 1 bunch parsley, leaved removed
- 1 bunch cilantro, leaves removed
For the dressing:
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons cooking cream (15 % fat)
- sea salt and ground black pepper, to taste
Instructions
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk cream into the mixture.
- Place the mixed greens and fresh herbs in a bowl. Drizzle with dressing. Toss gently to combine. Serve.