Bitter Herbs Salad

• 2 hearts of romaine lettuce
• 1 small head radicchio
• 2 Belgian endives
• 1 1/2 cups arugula or watercress, washed and dried
• 1 rib celery, preferably from the heart, sliced very thin
• 2 scallions, chopped (optional)
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh dill
• 1 tablespoon chopped fresh mint (optional)
• 1 small garlic clove
• Salt to taste
• 3 tablespoons freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil

1. Wash and dry the romaine lettuce leaves and break into medium pieces.
2. Separate the radicchio leaves and cut into medium pieces.
3. Rinse and dry the endives and slice crosswise about 3/4 inch thick.
4. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
5. Skin the garlic clove, cut in half and remove green shoots.
6. Place in a mortar and pestle with a generous pinch of salt and mash to a paste.
7. Work in the lemon juice and then the olive oil.
8. Taste and adjust salt.
9. Transfer to a jar until ready to serve the salad.
10. Just before serving, shake the dressing in the jar, pour over the salad and toss.

hearts of romaine lettuce, head radicchio, endives, arugula, celery, scallions, flatleaf, dill, fresh mint, garlic, salt, freshly squeezed lemon juice, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/12360 (may not work)