- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Coarse salt and freshly ground pepper
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh curly-leaf parsley leaves
- 1/2 cup firmly packed fresh mint leaves
- 4 ounces Boston or Greenleaf lettuce, torn into bite-sized pieces
In a large bowl, whisk together olive oil and lemon juice until combined; season with salt and pepper. Add parsleys, mint, and lettuce. Toss to combine.