1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
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