Triple Green Salad
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.