Serves 6
4 cups (1 L) summer lettuces and greens
1 cucumber, sliced into ribbons with a spiralizer, or cut into slices
2 celery stalks, thinly sliced, plus leaves from celery heart
1 cup (250 ml) pea shoots, can substitute for more summer greens
½ red endive, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
2 tbsp (30 ml) chives, sliced
2 tbsp (30 ml) flat leaf parsley, chopped


  1. Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.
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