Spring Greens Salad With Hot Chive And Garlic Dressing

This 2-step spring greens salad is a perfect side for any spring holiday. I came up with this recipe while trying to find a light side dish for the brisket I plan on roasting  for Passover. This salad is full of fresh bitter greens. For the dressing I bloom the aromatic herbs and garlic in honey and hot oil. Heating aromatics in oil is a great way to bring out the best in your herbs and spices. 

I find most salads and vegetable dishes don’t have enough salt. Adding plenty of salt drastically improves the taste of raw vegetables. That’s why I toss the fresh greens and parsley in flaky sea salt before dressing the salad.


  • 1 bunch watercress
  • ½ bunch dandelion greens, tough stems trimmed and leaves torn into small pieces
  • ⅓ cup flat-leaf parsley, chopped finely
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 3 garlic cloves, pressed
  • ⅓  chives, chopped finely
  • ½ of a lemon, juiced
  • 1 & ½  teaspoons good quality flaky sea salt
  • Ground black pepper


Step 1

Combine the watercress, dandelion greens, and parsley in a large bowl. Toss the greens and herbs with 1 teaspoon of flaky sea salt.

Step 2

In a small saucepan heat the olive oil over medium heat - whisk in the honey. Add the pressed garlic and cook until fragrant. Remove from heat and stir in the finely chopped chives. Next, whisk in the lemon juice. Whisk in ½ teaspoon sea salt and a pinch of black pepper. Pour the hot dressing over the greens and gently toss. Serve immediately.

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