Name: Leafy No-Lettuce Salad
Yield: 6 Servings
Ingredients: ¼ cup fresh lemon juice; 2 tablespoons minced shallot; Kosher salt and freshly ground black pepper; ¼ cup (or more) olive oi; 3 nectarines, plums, or peaches, halved, pitted, thinly sliced; 1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped; 1 cup crumbled blue cheese (about 4 ounces); 8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi); 1½ cups chervil sprigs; 1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint)

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There's so much more to leafy greens than lettuce. In this no-lettuce recipe, greens are tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

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