Side Ensalada Vasca

30g cleaned, whole Bibb lettuce leaves

15g cleaned whole Red leaf lettuce leaves

15g trimmed Endive leaves

15g Creamy Garlic Dressing

1/8 tsp Kosher Salt

1/8 tsp Cracked Black Pepper

less 1g| 1/4t finely minced chives

less 1g | 1/4t minced dill

less 1 g | 1/4t chiffonade mint

less 1g | 1/4t chiffonade parsley

2g fresh squeezed lemon juice

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1. Put the dressing in the bottom of your mixing bowl.
2. Put all of the cleaned greens in the mixing bowl (if there are any exceptionally large leaves, tear them in 1/2-- be careful not to crush)
3. Gently toss the leaves, turning them over on themselves to coat the leaves with the dressing.
4. Season with kosher salt & fresh cracked black pepper. Squeeze the fresh lemon over the greens.
5. Add almost all of the herbs, sprinkle them evenly over the top of the greens and gently toss to distribute.
6. Stack the leaves, starting with the larger leaves at the bottom, into your chilled salad bowl. A nice, tall, tight stack of greens is the goal.
7. Garnish the top of the salad with remaining herbs.

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Side Salad is served on the side of the Bocata de Huevo during brunch service.