Triple Green Salad

July 14, 2015





1 cup very roughly chopped flat-leaf parsley leaves 

1 1/2 teaspoons finely chopped fresh thyme leaves

1/2 teaspoon lemon zest

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil 

1/2 teaspoon kosher salt

1/2 teaspoon pepper

3 green onions, thinly cut on the diagonal 

2 qts. mixed baby greens (about 4 oz.)




1. Whirl chopped parsley, thyme, lemon zest and juice, oil, salt, and pepper in a blender with 1 tbsp. water until very smooth, 1 to 2 minutes.

2. Toss any extra parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.


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