Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Escarole leaves -- =OR=-
Curly Endive L
(the inner white ones) --
sm Spinach Leaves
Hearts of Romaine -- or a
Mixture
4 c Mixed greens -- such as:
Tender Mustard Greens --
Radish Leaves, Arugu
Leaves, Watercress -- Rock
Cress or Field Cress --
Nasturtium Leaves, t
Dandelion Leaves -- Dill or
Fennel Greens and Hyssop --
Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves -- torn or
Sliced
4 Scallions; chopped --
=OR=-
Onions -- sliced
1/4 c Sunflower seeds -- toasted

--------------------------DRESSING-------------------------------
2 tb Plain or herbal vinegar --
Such as tarragon vin
Salt
5 tb Sunflower seed oil --
=OR=-Extra-virgin ol
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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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