Mache Salad With Yogurt Dressing

• 1 4-ounce bag mache about 5 cups, rinsed and spun dry
• 1 tablespoon fresh lemon juice
• Salt
• freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 3 tablespoons thick Greek-style or drained yogurt
• 1 to 2 garlic cloves to taste, halved, green shoots removed
• Optional: Halved cherry tomatoes
• Optional: sliced roasted beets
• Optional: chickpeas

1. Place the mache in a salad bowl.
2. Whisk together the lemon juice, salt and pepper, and olive oil.
3. Toss with the mache.
4. Combine the garlic cloves with a generous pinch of salt in a mortar and pestle and mash to a paste.
5. Stir in the yogurt.
6. Add to the salad and toss.
7. Top with any of the optional ingredients, and serve at once.

mache, lemon juice, salt, freshly ground pepper, extra virgin olive oil, yogurt, garlic, tomatoes, beets, chickpeas

Taken from cooking.nytimes.com/recipes/1013857 (may not work)