This is one of our favorite salads to have with pan-fried sole. It would also be good with any grilled meat.
2 t Dijon mustard
2 T fresh squeezed lemon juice
1 large clove garlic, pressed
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Place above ingredients in a bowl and whisk to combine.
You can also do this in a jar fitted with a tight lid and shake to combine.
Set aside while assembling the salad.
1 large bunch arugula
1 large bunch spinach, stems trimmed
1 small bunch watercress
2 hard-cooked eggs, sliced
1 cup cherry tomatoes, cut in half
½ English cucumber, cut in half lengthwise, and sliced
1 bunch French green beans, steamed for 3 to 4 minutes
Pea shoots, optional
2 scallions, thinly sliced
4 to 6 jarred or canned anchovy fillets, drained
Lemon wedges, for serving
Place a bed of arugula, spinach, and watercress on a large platter.
Add the eggs, tomatoes, cucumber slices, green beans, pea shoots, scallions, and anchovy fillets.
Drizzle with the Lemon Vinaigrette and garnish with lemon wedges.