- 12 cups bite-size pieces of assorted greens, such as arugula, watercress, and red- and green- leafed lettuces, rinsed and spun dry
- 1 cup flat-leafed parsley leaves
- 5 tablespoons extra-virgin olive oil
- coarse salt to taste
- freshly ground black pepper to taste
- 2 teaspoons fresh lemon juice
- In a salad bowl toss the greens with the parsley, drizzle the salad with the oil, and toss it well. Sprinkle the salad with the salt, the pepper, and the lemon juice and toss it well.