Ingredients:
- 1 garlic clove, halved
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 4 teaspoons extra-virgin olive oil
- 4 cups bite-size pieces of arugula
- 1 1/2 cups bite-size pieces of watercress
- 1 1/2 cups bite-size pieces of escarole
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mizuna or frisée
- 1/4 cup small basil leaves
- 1/4 cup bite-size pieces of sorrel or purslane
- 20 small tarragon leaves
- 10 small sage leaves
- 5 chives, minced
- Freshly ground pepper
