Lucy’s Salad
- 8 cups fresh greens, types depending on the season:
- Spring: spinach, sorrel, chives, chive blossoms, baby red oak leaf, wild dandelion, lovage
- Summer: baby romaine, nasturtium leaves and flowers, basil, amaranth, beet greens, arugula
- Fall/Winter: baby kale, wild mustard greens, lollo rosso, chicory, radicchio
- 1 cup endive leaves
- 1 cup cherry tomatoes
Instructions:
We  never remove Lucy’s Salad from the menu at Primo. Yet it is among our most changeable items because it consists of whatever is very fresh, right now, today. Lucy is our gardener, and she knows what is exactly ready on any given day, so this salad always has a different character. You can do this, too. Use what comes right out of your garden or what you’ve just bought at the farmers’ market.
- Combine all the ingredients in a large salad bowl and toss thoroughly with your favorite dressing, such as a good red wine vinaigrette or a little olive oil, freshly squeezed lemon juice, salt, and pepper.